In a large bowl, combine 1 cup of the flour, rolled oats, salt, and yeast; blend well.

In a small saucepan, heat the water, molasses, and butter to quite warm (120° to 130°).

Add the warm liquid and the egg to the flour mixture.

Using an electric mixer, blend at low speed until the flour mixture is incorporated; then turn the mixer to medium speed and continue mixing for 3 minutes.

Stir in an additional 1 to 1½ cups of the flour to form a stiff batter.

Cover the bowl with a towel and let the batter rise in a warm place until doubled, about 45 to 60 minutes.

Stir down the batter and then pour it into a greased loaf pan.

Cover and let it rise until the batter reaches the top of the pan, about 30 minutes, although you’ll want to watch carefully so it doesn’t rise too high.

Preheat the oven to 375° and bake for 35 to 40 minutes or until done.

Remove the bread from the pan immediately and cool on a wire rack.