Title: Cinnamon spiral bread
 Categories: Breads, Yeast
      Yield: 2 Loaves
 
MMMMM---------------------------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)

MMMMM--------------------------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.