Mix: 1 1/2 packages dry yeast with 3/4 cup lukewarm water and 1/2 teaspoon sugar. Set aside.

Boil and mix: Boil 3 cups water and add 1 1/2 cups quick oats. Cook and stir for 1 minute.

Add to oat mixture: 2 tablespoons margarine, 1 tablespoon salt. 1/2 cup dark molasses. Stir until blended. Then:

In a large mixing bowl mix the oat/molasses mixture together with:

• 2 1/2 cups white or wheat bread flour

•  1/2 cup nonfat dry milk, and the dry yeast and water mixture. Beat for 4 minutes.

Add: Up to seven cups of white or wheat bread flour and knead the dough for 8 to 12 minutes—until the dough ball is smooth.

Let rise; allow the dough to double and then divide into three portions, knead each portion lightly into a loaf shape and place in greased bread pans. Let rise again until the loaves double in size.

Bake: 425° F for 10 minutes: reduce heat to 350° F. Bake another 35 to 45 minutes. Loaves should be brown and sound hollow when tapped on the bottom.

Cool on racks.