1 pkg. active dry or cake yeast
1/3 c. warm water
1 1/2 c. milk, scalded
1/2 c. granulated sugar
2 tsp. salt
1/3 c. soft shortening
5 to 5 1/2 c. sifted all purpose flour
2 eggs, beaten
1 1/2 c. rolled oats
2 tsp. cinnamon
3 tbsp. butter, melted

Sprinkle yeast over warm water to soften. In large bowl pour scalded milk over 1/2 cup granulated sugar, salt and shortening; stir until shortening melts; cool to lukewarm.

Now, into lukewarm milk mixture. Stir 1 cup flour and beaten eggs, then yeast and rolled oats, and mix until blended. Next stir in enough more flour to make a soft dough.

Turn dough out onto floured, cloth-clovered board and knead about 10 minutes or until smooth and satiny. Then place dough in greased large bowl, grease top of dough lightly, cover and let rise in a warm place until it is doubled.

When doubled, punch down dough; turn out onto floured, cloth-covered board, cover with bowl and let rest 10 minutes. In small bowl combine 1/3 cup granulated sugar and cinnamon; then stir them until they are completely blended.

Now divide dough in half. Roll 1/2 into 15 x 8 inch rectangle. Brush with 1 1/2 tablespoons melted butter; sprinkle with half of sugar-cinnamon mixture. Roll up dough jelly roll fashion, starting at short end. Place seam-side down, in well greased 9 x 5 x 3 inch loaf pan. Repeat with other half of dough.

Cover bread, let rise in warm place until nearly doubled. Bake at 375 degrees for 30 to 35 minutes.

Brush tops with melted butter and let cool in pans, on side 15 minutes then remove from pans to wire rack and finish cooling on side. Delicious served sliced or toasted. Makes 2 loaves.