Cinnamon Swirl Raisin Bread
rec.food.baking/DMG (2000)

Dough:
2 pkg. active dry yeast
1/2 cup very warm water (110 to 115 degrees)
1/3 cup vegetable shortening
1/3 cup honey
1 Tbsp. salt
2 cups milk
5 1/2 to 6 cups unsifted all-purpose flour
2 cups quick or old-fashioned oats

Filling:
1 cup packed brown sugar
2/3 cup chopped almonds, pecans or walnuts
1/2 cup raisins
1/2 cup all-purpose flour
2 Tbsp. ground cinnamon
1/3 cup unsalted butter or margarine, melted

1 cup confectioner's sugar (for glaze)

Dissolve yeast in warm water.

In a large bowl, combine shortening, honey and salt.

Heat milk in small saucepan until a fine rim of bubbles appear around edge. Pour the scalded milk over shortening mixture and let cool to lukewarm.

Stir in 1 cup flour; add dissolved yeast and oats. Stir in enough of remaining flour to make a soft dough.

Turn out on lightly floured surface and knead 10 minutes or until smooth.

Then shape dough into a ball; place ball in a large, greased bowl and turn once to coat dough's surface. Cover; let rise in warm place about 1 hour or until double in size.

Punch dough down, divide in half and then roll each half into a 14x17-inch flat rectangle.

Grease two 9 x 5 x 3-inch loaf pans.

Make filling: Combine brown sugar, almonds, raisins, flour and cinnamon. Add butter; mix until it is crumbly.

Sprinkle each rectangle with half of the filling. Starting with short side, roll up.

Place in prepared pans. Cover; let rise about 45 minutes, or until almost double in size.

Heat oven to 375 degrees; bake 40 to 45 minutes, shielding with foil, if necessary. Then turn out of pans and cool on rack.

Make glaze:

Blend 1 cup of confectioner's sugar with 1 or 2 tablespoons of water until smooth. Drizzle this glaze over the loaves.