Yield: 2 loaves
| Measure | Ingredient |
|---|---|
| 2 packs | (1/4oz.) YEAST |
| ½ cup | WARM WATER |
| 1½ cup | MILK, SCALDED AND COOLED |
| ⅔ cup | VEGETABLE OIL |
| ½ cup | SUGAR |
| 2 teaspoons | SALT |
| 2 eaches | EGGS |
| 1½ cup | QUICK COOKING OATS |
| 5½ cup | FLOUR |
| 3 tablespoons | MELTED BUTTER * |
| 1 cup | SUGAR * |
| ¼ cup | CINNAMON * |
* INGREDIENTS FOR FILLING *------------------------------------------------------------------------* IN A LARGE BOWL DISSOLVE YEAST IN WARM (110 DEG F.) WATER. ADD MILK, OIL, ½ CUP SUGAR, SALT, EGGS AND OATS. STIR IN ENOUGH FLOUR TO MAKE A STIFF DOUGH. REMOVE FROM BOWL AND KNEAD ON A FLOURED SURFACE UNTIL DOUGH IS SATINY AND SMOOTH, ABOUT TEN MINUTES. PLACE IN A GREASED BOWL, TURNING TO COAT TOP, COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN BULK. PUNCH DOWN AND DIVIDE INTO 3 EQUAL PARTS. COMBINE BUTTER, SUGAR AND CINNAMON.
ROLL DOUGH INTO A RECTANGLE AND SPREAD WITH ONE-THIRD CINNAMON MIXTURE.
ROLL UP TO FORM A LOAF, SEALING ENDS. PLACE SEAM SIDE DOWN IN GREASED BREAD PAN. REPEAT WITH OTHER DOUGH PIECES. COVER AND LET RISE FOR ABOUT 1 HOUR OR UNTIL DOUBLED IN BULK. BAKE AT 375 DEG F. FOR ABOUT 1 HOUR OR UNTIL GOLDEN IN COLOR.