Servings: 4 to 5 loaves

2 cups rolled oats 2 cups rolled oats
4 cups boiling water 4 cups boiling water
1 cup butter 1 cup butter
2 tbsp. salt 2 tbsp. salt
1 cup warm water 1 cup warm water
2 packs active-dry yeast 2 packs active-dry yeast
12-13 cups flour 12 to 13 cups flour
2/3 cup brown sugar ? ⅔ cup brown sugar ?
 

Scald oats with boiling water.
Add butter and salt to oats. Mix and let cool.
In a separate bowl stir yeast into warm water.
Pour oatmeal mixture into electric mixer with dough hook and add 2 to 4 cups of flour,
Next add the yeast water to dough and mix together.
Add remaining flour gradually, kneading until dough no longer sticks to the sides of the bowl.
Form dough into a lump on floured surface. Brush with oil and cover. Let rise.
Punch down dough, kneed, and divide into 4 to 5 loaves. Place in greased loaf pans.
Let bread rise again while preheating the oven to 350⁰F.
Bake 30 to 40 minutes. (OVER)

Aunt Mary used half butter half margarine in her breads.  Aunt Mary used half butter half margarine in her breads.