*  Exported from  MasterCook  *
                           CINNAMON SPIRAL BREAD
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads                           Yeast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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)
      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
                    - - - - - - - - - - - - - - - - - -