1/2 cup packed old-fashioned oats
3/4 cup boiling water
1 cup warm water (105°-115°F)
1 package active dry yeast (2 1/4 teaspoons)
6 tablespoons light unsulfured molasses
2 tablespoons butter
1 1/4 teaspoons salt
4 1/2 cups flour
Glaze
1 tablespoon melted butter mixed with
1 teaspoon light unsulfured molasses
1 tablespoon old-fashioned oats

Place oats in large bowl of electric mixer fitted with dough hook; pour boiling water over. Let stand 30 minutes. Water will be absorbed and oatmeal will be very soft. Pour warm water into 2 cup glass measuring cup. Sprinkle yeast over water and stir to blend. Let stand till yeast dissolves, about 10 minutes. Mix molasses, butter and salt into oat mixture in bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed till well blended, about 3 minutes. Turn out dough onto floured surface. Knead till smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter large bowl. Put dough in bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area 1 hour till doubled in volume.

Position rack in center of oven and heat to 400°F. Butter 9x5 inch loaf pan. Punch down dough; turn out into floured surface and knead 3 minutes. Form into 8 inch long loaf. Transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area 45 minutes till dough has risen about 1/2 inch above rim of pan. Bake bread 10 minutes; reduce temperature to 350°F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle oats over. Bake till bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out bread onto rack; cool completely.