Ingredients:

1 cup rolled oats
1 cup boiling water
2 packages active dry yeast
1 teaspoon sugar
1/2 cup warm water
1 cup warm milk
1 tablespoon salt
1/4 cup dark brown sugar
4 to 5 cups flour

Directions:

In a medium pot cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool slightly. Meanwhile, in a small bowl or measuring cup combine yeast, sugar and warm water until dissolved and allow to proof. Add the milk, salt, brown sugar and the yeast mixture to the oatmeal. Stir well. Add four cups of flour, one at a time, stirring between each new addition. Turn out on a floured board or table. Knead for about 10 minutes or until it becomes a smooth, elastic dough, adding more flour if necessary. Shape into a ball and place into a buttered dish or bowl. Cover and let rise until it has doubled in bulk, about 1 1/2 hours. Punch dough down. Knead for 2-3 minutes. Shape into 2 loaves and place into buttered loaf pans. Cover and let rise until doubled in bulk and about even with the top of the pans. Preheat oven to 375. Bake for 45-50 minutes or until it makes a hollow sound when tapped. Remove to a rack to cool.