1. In large bowl, combine salt, yeast, and 2 cups flour. In 2-quart saucepan, mix water, oats, and molasses; add 1 tablespoon butter or margarine; over low heat, heat until very warm (120° to 130°F.). Butter or margarine does not need to melt.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Beat in 1/2 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With spoon, stir in about 2 1/2 cups flour to make a stiff dough that leaves side of bowl.
3. Cover bowl; let dough rise in warm place (80° to 85°F.) until doubled, about 1 hour. Grease two 2-quart round, shallow casseroles.
4. Stir down dough; divide in 2 and turn into casseroles. With greased fingers, turn each dough over to grease top; shape into ball. Cover; let rise in warm place until doubled, about 45 minutes.
5. Preheat oven to 350°F. Bake 40 minutes or until loaves test done. Remove loaves from casseroles. If you like, rub tops of loaves with softened butter or margarine; cool on wire racks.