CINNAMON SPIRAL BREAD

2 cakes compressed yeast (or 2 pkg dry yeast)
lukewarm water
2 cups milk, scalded
3/4 cup sugar, divided use
1/3 cup shortening
1 tbsp salt
5 1/2 cups sifted all-purpose flour (plus more as necessary), divided use
1 1/2 cups Quaker Oats, uncooked (quick or old-fashioned)
melted butter
2 tbsp cinnamon

For dough, soften yeast in lukewarm water. (Use warm water for dry yeast.)

Pour scalded milk over 1/4 cup sugar, shortening, and salt. 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 15x8-inch rectangle. Brush with melted butter; sprinkle with half of filling made by combining the remaining 1/2 cup sugar and 2 tbsp cinnamon. Starting with short side, roll up as for jelly roll.

Place in greased 8 1/2x4 1/2x2 1/2-inch loaf pan. Brush lightly with melted butter. Repeat with other half of dough. Cover; let rise until nearly double in size, about 45 minutes.

Bake in preheated moderate (375 degree F) oven for 45 to 50 minutes. Remove from pans; brush with melted butter. Cool.

Makes 2 loaves
Source: The Quaker Oats Company