-DOUGH-
2 Cakes compressed yeast; or..
2 pk -Dry yeast
2 c Milk; scalded
1/4 c Sugar
1 tb Salt
1/3 c Shortening
5 1/2 c Sifted all-purpose flour
— (plus more as necessary)
1 1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
FILLING
1/2 c Sugar
2 tb Cinnamon
For dough, soften yeast in lukewarm water. (Use warm water for dry
yeast.) Pour scalded milk over sugar, salt and shortening. Cool to
lukewarm. Stir in 1 cup flour. Add softened yeast and oats. Stir in
enough more flour to make a soft dough.
Turn out on lightly floured board or canvas; knead until smooth and
satiny, about 10 minutes. Round dough into ball; place in greased bowl;
brush lightly with melted shortening. Cover and let rise in warm place
until double in size, about 1 hour.
Punch dough down; cover; let rest 10 minutes. Divide dough in half. Roll
one half to form a 15 x 8-inch rectangle. Brush with melted butter;
sprinkle with half of filling made by combining sugar and cinnamon.
Starting with short side, roll up as for jelly roll.
Place on greased 8-1/2″ x 4-1/2″ x 2-1/2″ loaf pan. Brush lightly with
melted shortening. Repeat with other half of dough. Cover; let rise
until nearly double in size, about 45 minutes.
Bake in preheated moderate oven (375 F.) 45 to 50 minutes. Remove from
pans; brush with melted butter. Cool.
Yields
2 Loaves
