Raisin-Oat Cinnamon Bread from New York Times Menu Cookbook by Craig Claiborne

Ingredients

• 2¾ cups sifted all-purpose flour, approximately
• ½ cup seedless raisins
• 1 teaspoon ground cinnamon
• ¼ cup melted butter
• ¾ cup sugar
• 1¼ teaspoons salt
• 1 package active dry yeast
• 1 egg, lightly beaten
• 1¼ cups milk, scalded
• 1 cup uncooked rolled oats, either quick cooking or regular
• ¼ cup shortening