2 pkgs. active dry yeast
1/2 c. warm water
1 1/2 c. boiling water
1 c. old-fashioned oats
1/2 c. packed brown sugar
7 tbsp. soft butter
2 1/2 tsp. salt
2 eggs
5 1/2 - 6 c. 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 away from draft until doubled, about 1 1/2 hours. Mix sugar and cinnamon.

On a floured surface, roll half of the dough into a 15x9 rectangle. Spread with 2 tablespoons butter; sprinkle with 1/2 of the sugar mixture and roll from short side. Place in a greased 9x5 loaf pan. Repeat with second half.

Cover and let rise until almost doubled, about 45 minute. Bake in a preheated 350 degree oven for 45-55 minutes or until well browned. Cool. Makes 2 loaves.