Cinnamon spiral bread

Yield: 2 Loaves

Measure Ingredient
2 Cakes compressed yeast; or.. Dry yeast
2 cups Milk; scalded
¼ cup Sugar
1 tablespoon Salt
⅓ cup Shortening
5½ cup Sifted all-purpose flour (plus more as necessary)
1½ cup Quaker Oats, uncooked (quick or old-fashioned)
½ cup Sugar
2 tablespoons Cinnamon

DOUGH

FILLING

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 8-½" x 4-½" x 2-½" 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.

Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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