1 3/4 cups boiling water
1 cup rolled (quick-cooking) oats
5 1/3 tablespoons (2/3 stick) butter
1/2 cup table molasses (golden, barrel)
1 tablespoon salt
2 packages dry yeast
1/4 cup lukewarm water
Pinch of granulated sugar
2 large eggs, lightly beaten
6 cups sifted all-purpose flour

Combine boiling water, rolled oats, butter, molasses and salt in a large mixing bowl. Cool to lukewarm. While cooling, proof the yeast by adding it to the lukewarm water with the sugar. If it foams, it is active. Add to the lukewarm oat mixture and blend well. Gradually stir in the eggs and flour. The dough will be stickier than regular bread dough. Pour into a greased bowl, cover with a damp cloth and place in the refrigerator for at least 2 hours or until needed.

Remove the chilled dough and knead about 2 minutes to remove air bubbles. Divide into two and shape into loaves on a well-floured surface.

Generously grease two loaf pans and sprinkle extra rolled oats around their bottoms and sides. Place the loaves into the greased pans. Cover with a damp cloth and let rise in a warm, draft-free place until double in bulk, approximately 2 hours.

Bake in a preheated 375 degree F oven for 45 to 50 minutes or until done. The bread should pull away from the sides of the pan. Remove from pans at once and serve warm.