2 pk (1/4 oz.) Yeast
1/2 cups warm water
1 1/2 cups milk, scalded and cooled
2/3 cup oil
1/2 cup sugar
2 tsp salt
1 1/2 cups quick oats
5 1/2 (or more) cups flour
2 tbls melted butter
1 cup sugar
1/4 cup cinnamon
sugar, salt, eggs and oats. Stir in enough flour to make a stiff dough.
Remove from bowl and knead on a floured surface until dough is satiny and
smooth, about ten minutes. Place in a greased bowl. Turning to coat
top, cover and let rise in a warm place until doubled in bulk, punch down
and divide into 3 equal parts. Combine butter, sugar, and cinnamon. Roll
dough into a rectangle and spread with one-third cinnamon mixture. Roll
up to form a loaf, sealing ends. Place seam side down in a greased bread
pan. Repeat with other dough pieces. Cover and let rise for about 1 hour
or until doubled in bulk. Bake at 375 for about 1 hour (I do much less)
or until golden brown.
Note: I use 1 1/2 tbls of instant yeast in place of the packages of
yeast, and cut out the first rise.