Raisin-Oat Cinnamon Bread from New York Times Menu Cookbook by Craig Claiborne
Pour one cup of the milk over the oats. Stir in the shortening, one-quarter cup of the sugar and the salt, and cool to lukewarm. Cool the remaining milk to luke
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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
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