| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Yeast | 2 | Loaves | |
INGREDIENTS
| 2 | Cakes compressed yeast; or.. Dry yeast | |
| 2 | c | Milk; scalded |
| 1/4 | c | Sugar |
| 1 | tb | Salt |
| 1/3 | c | Shortening |
| 5 1/2 | c | Sifted all-purpose flour (plus more as necessary) |
| 1 1/2 | c | Quaker Oats, uncooked (quick or old-fashioned) |
| 1/2 | c | Sugar |
| 2 | tb | Cinnamon |
INSTRUCTIONS
DOUGH FILLING For dough, soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over sugar, salt and shortening. Cool to lukewarm. Stir in 1 cup flour. Add softened yeast and oats. Stir in enough more flour to make a soft dough. Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes. Round dough into ball; place in greased bowl; brush lightly with melted shortening. Cover and let rise in warm place until double in size, about 1 hour. Punch dough down; cover; let rest 10 minutes. Divide dough in half. Roll one half to form a 15 x 8-inch rectangle. Brush with melted butter; sprinkle with half of filling made by combining sugar and cinnamon. Starting with short side, roll up as for jelly roll. Place on greased 8-1/2" x 4-1/2" x 2-1/2" loaf pan. Brush lightly with melted shortening. Repeat with other half of dough. Cover; let rise until nearly double in size, about 45 minutes. Bake in preheated moderate oven (375 F.) 45 to 50 minutes. Remove from pans; brush with melted butter. Cool. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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