Cinnamon Bread

• 1 1/2 c. milk
• 1 c. uncooked rolled oats
• 1 c. raisins
• 2 pkg. quick acting yeast
• 1/2 c. lukewarm water
• 1/4 c. shortening
• 1/4 c. sugar
• 2 tsp. salt
• 1 egg
• 4 1/2 c. sifted flour

1. Scald milk, pour over oats, sugar, shortening, raisins and salt; stir until dissolved and lukewarm.
2. Soften yeast in lukewarm water, add to milk mixture, beat egg and add, then gradually add the flour and mix to a soft dough.
3. Knead lightly on floured board for 10 minutes or until smooth and satiny.
4. Shape into ball and place in greased bowl.
5. Cover and let rise in warm place until double in bulk.
6. Punch down on lightly floured board, divide dough, cover and let rise for 10 minutes.
7. Roll each portion into long rectangle.
8. Mix 1/2 cup of sugar and 2 tablespoons of cinnamon, sprinkle over dough.
9. Roll up crosswise to form loaves with edges of dough underneath, place in greased 9 x 5 x 2 1/2-inch pans. Brush top with melted butter.
10. Cover and let rise in warm place until double in bulk, about 1 hour.
11. Bake in moderate oven (350u0b0) 40 or 50 minutes.
12. Makes 2 loaves.

milk, rolled oats, raisins, acting yeast, water, shortening, sugar, salt, egg, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360689 (may not work)