1/2 c. warm water
2 pkg. active dry yeast
1 1/2 c. lukewarm milk
1/4 c. sugar
2 tsp. salt
1/4 c. shortening
4 1/4 c. sifted flour
1 egg
1 c. uncooked rolled oats
1 c. raisins
1/2 c. sugar
2 tbsp. cinnamon
Butter

Soak yeast in warm water 5 minutes. Combine milk with sugar and salt. Stir to dissolve. Beat in 1 cup of the flour, shortening, egg and yeast mixture with rotary beater. Add rolled oats and raisins. Add remaining flour mixing with a spoon until dough leaves sides of bowl. Turn out onto lightly floured board. Knead thoroughly, adding flour as necessary, until dough becomes smooth and elastic and is no longer sticky 5 to 10 minutes. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Let rise in warm place until doubled in size. Punch down and let rise again until nearly double. Divide into 2 equal parts round up each portion. Roll each portion into 9 x 12 inch rectangle. Mix sugar and cinnamon and sprinkle over surface. Shape each into loaf using rolled dough method. Place in greased 9 x 5 x 3 inch pans. Brush top with butter. Cover and let rise again in warm place until dough reaches top of pan and corners are filled (1 1/2 hours). Bake at 350 degrees for 40 to 50 minutes. Cool on racks. Yields 2 loaves. Mom would put a glaze on the loaves.