2 pkgs. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1 1/2 c. boiling water
1 c. old fashioned oats
1/2 c. packed brown sugar
3 tbsp. and then 4 tbsp. soft butter
2 1/2 tsp. salt
2 eggs
5 1/2 to 6 c. all-purpose flour
1 c. raisins
1/3 c. sugar
3 tsp. ground cinnamon

In a cup, dissolve yeast in warm water; let stand 5 minutes or until foamy.

In a large bowl, stir boiling water, oats, brown sugar, 3 tablespoons of the butter and salt until lukewarm. Beat in eggs, 2 cups of the flour, raisins and yeast mixture. Stir in remaining flour gradually until a stiff dough is formed.

On a floured surface, knead dough until smooth and elastic. Place in a greased bowl, turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 1/2 hours.

Mix sugar and cinnamon. On a floured surface, roll half of the dough into a 15x9 inch rectangle. Spread with 2 tablespoons butter, sprinkle with half of the sugar mixture and roll from short side. Place in a greased 8 1/2 x 4 1/2 inch loaf pan. Repeat with second half.

Cover and let rise until almost doubled, about 45 minutes. Bake in preheated 350 degree oven for 45 to 55 minutes until well browned. Cool.