Cinnamon Spiral Bread

Title:
Cinnamon Spiral Bread

Yield:
2 Loaves

Categories:
Bread,
Yeast




Ingredients:




-----------------------------------DOUGH-----------------------------------


     2    Cakes compressed yeast; or..


     2 pk -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)





----------------------------------FILLING----------------------------------


   1/2 c  Sugar


     2 tb Cinnamon





 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