Categories: Breads 
      Yield: 2 servings 
  
      1 c  Scalded milk 
      2 tb Margarine 
      2 ts Salt 
      1 c  Molasses 
           -or 1/2 molasses-1/2 honey 
      1 c  Cold water 
    1/4 c  :warm water (105F-to-115F) 
      1 pk Active dry yeast 
  1 1/2 c  Uncooked oatmeal 
      6 c  Sifted all-purpose flour 
  
  MIX THE MILK, MARGARINE, salt and molasses, stir in the cold water and cool 
  to lukewarm. Pour the warm water into a warm, very large bowl, sprinkle in 
  the yeast and stir to dissolve. Add the cooled mixture, oatmeal and 4 cups 
  of the flour and mix well. Mix in the remaining flour and knead on a 
  lightly floured board until elastic, 5 to 8 minutes. Shape into a ball, 
  place in a greased bowl, turning to grease all over. Cover with cloth and 
  let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 
  hours. Punch the dough down and knead lightly 1 to 2 minutes. Divide the 
  dough in half, shape into 2 loaves, and place in greased 9-by-5-by-3-inch 
  loaf pans. Cover and let rise until almost doubled in bulk. Toward the end 
  of rising, preheat the oven to 375F. Bake the loaves 40 minutes until 
  browned and hollow-sounding when tapped. Turn out and cool upright on a 
  wire rack before cutting. Makes 2 Loaves