Yield: 2 Loaves
| Measure | Ingredient |
|---|---|
| 2 \N | 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