Pebble-Top Oatmeal Bread - cooking recipe

Ingredients

1 pkg. active dry yeast
1/4 c. warm water
1/4 c. molasses
4 Tbsp. margarine
2 tsp. salt
1/4 c. firmly packed brown sugar
2 1/2 c. regular or quick-cooking rolled oats
1 c. boiling water
1 c. cold water
4 1/2 to 5 c. all-purpose flour
3 Tbsp. milk

Preparation

In a small bowl, combine yeast, warm water and 1 tablespoon of molasses; let stand until bubbly (about 15 minutes).
In a large bowl, combine margarine, remaining molasses, salt, sugar, 2 cups of oats and boiling water; stir until margarine has melted; add cold water and yeast mixture.
Beat in 4 cups of the flour, 1 cup at a time.
Turn dough out onto a floured board and knead until smooth and satiny (10 to 20 minutes) adding flour as needed to prevent sticking.
Place dough in a greased bowl; turn over to grease top.
Cover and let rise in a warm place until doubled (about 1 hour).