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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966    1-800-789-7260    978-546-7260
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1 cup water
1-cup milk
3 Tbsp margarine
1 cup rolled oats
2 tsp salt
cup molasses
1 package active dry yeast
4 cups to 5 cups King Arthur Flour

Combine milk, water and shortening in saucepan and bring to a boil. Shut off heat, add oatmeal and stir. Cool to lukewarm, pour into mixing bowl, add salt, molasses and yeast, and beat for 2 minutes with electric beater. Gradually add flour, stirring by hand until dough no longer sticks to the sides of the bowl. Place dough on floured board; knead for 8 to 10 minutes, let rise in greased bowl until double in bulk, punch down, divide in half, place in 2 greased bread pans, let rise until double in bulk, and bake in preheated oven for 40 minutes at 375 degrees.