Cinnamon Bread

2 Package (1/4 Oz.) yeast
1/2 Cup Warm Water
1 1/2 Cups Milk, scalded and cooled
2/3 Cup Watkins Original Grapeseed Oil
1/2 Cup Sugar
2 teas. Salt
2 Eggs
1 1/2 Cup Quick Cooking Oats
5 1/2 Cups Flour

Filling:
3 Tbsp. Melted Butter
1 Cup Sugar
1/4 Cup Watkins Cinnamon

In a large bowl dissolve yeast in warm (110 deg. F) Water. Add milk, oil, 1/2 cup 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 greased bread pan.

Repeat with other dough pieces. Cover and let rise for about 1 hour or until doubled in bulk. Bake at 375 degrees F. For about 1 hour or until golden in color.

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