Cinnamon Oatmeal Bread

2 packages active dry yeast
1/2 cup warm water
2 cups milk, scalded
3/4 cup sugar
1 tablespoon salt
1/3 cup shortening
5 1/2 - 6 cups sifted flour
1 1/2 cups raw oats
1/4 cup butter, melted
2 tablespoons cinnamon

Oven: 375 degrees

Sprinkle the yeast over the warm water and let stand until dissolved. Heat the milk in a saucepan to scald. Put one-quarter cup sugar in a large bowl and add the salt, shortening, and scalded milk. Stir until well-blended.

Stir in one cup of sifted flour, beating smooth. Add the softened yeast and raw oats. Stir in enough more flour to make a soft dough.

Turn dough out on a floured board and knead until smooth and satiny, about ten minutes. Round the dough into a ball and place in a greased bowl, turning once to grease all over. Cover and set bowl in a warm spot to double in bulk.

Punch dough down, turn out on a board, cover and let rest ten minutes. Divide dough into two parts. Roll out each half to form a 15x8-inch rectangle. Brush each half with the melted butter. Stir the cinnamon and a half-cup sugar together, then sprinkle half over each buttered rectangle of dough.

Roll each rectangle up from the short side like a jelly roll and place in a greased 8-1/2x4-1/2x2-inch loaf pan, with the seam side on bottom. Brush each loaf lightly on top with melted shortening. Cover and let rise in a warm spot until nearly double in size, about 45 minutes.

Bake for 45-50 minutes or until loaves have a hollow sound when rapped with the knuckles. Remove loaves from pans to wire racks to cool. Brush with melted butter if desired. Cool. Wrap loaves well to store. Makes two loaves.

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