Oatmeal Molasses Bread

Summary

From Taste of Home magazine.

2 c

boiling water

1 c

quick oats

1 pk

dry yeast

1⁄2 c

warm water

1⁄2 c

molasses

1 T

canola oil

1 t

salt

6 c

flour (up to 6-1/2 cups)

1 t

butter (melted)

In a bowl, pour boiling water over oats. Let stand until mixture cools to 110 to 115 degrees, stirring occasionally.
In a bowl, disolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9-in x 5-in loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour.
Bake at 350 degrees for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.