2 tbsp. yeast
1/2 c. warm water
1/3 c. vegetable shortening
1/3 c. honey
1 tbsp. salt
2 c. milk
2 tbsp. cinnamon
5 1/2 to 6 c. flour
2 c. oats
1 c. packed brown sugar
2/3 c. almonds
1/2 c. raisins
1/2 c. flour
1/3 c. butter

Dissolve yeast in warm water. Set aside. Blend together shortening, honey and salt; set aside. Heat milk until bubbles around edge. Mix together with shortening, honey, salt, yeast and water. Gradually add flour and oats, stirring with spoon. When completely mixed, set aside with damp cloth to cover bowl. Let rise until double in bulk.

Punch down and roll out on floured wax paper; roll to approximately 1/4-inch thick. With fork, mix together brown sugar, almonds, raisins, flour, butter and cinnamon. Mixture should be crumble texture. Lightly spread by hand over dough. Starting at left edge, roll bread dough with filling; roll to right edge. Place in greased and floured bread/loaf pan.

Bake in preheated 375°F oven for 45 minutes.