Oatmeal Raisin Bread

2 packages dry active yeast

½ cup water warm (105* to 115*)

1½ cups water boiling

1 cup old-fashioned oats

½ cup light brown sugar packed

7 tablespoons butter soft

2½ teaspoons salt

2 large egg

5½ cups all purpose flour

1 cup raisin

1/3 cup granulated sugar

3 teaspoons ground cinnamon

In a cup, dissolve yeast in warm water; let stand 5 minutes or until foamy.

In a large bowl, stir boiling water, oats, brown sugar, 3 tablespoons of the butter and salt until lukewarm. Beat in eggs, 2 cups of the flour, raisins and yeast mixture. Stir in remaining flour gradually until a stiff dough is formed. On a floured surface, knead dough until smooth and elastic. Place in a greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1½ hours.

In a smaller bowl, combine sugar and cinnamon. On a floured surface, roll half of the dough into a 15x9-inch rectangle. Spread with 2 tablespoons butter, sprinkle with 1/2 of the sugar mixture and roll from short side. Place in a greased 8½ x 4½-inch loaf pan. Repeat with second half.

Cover and let rise until almost doubled, about 45 minutes.

Bake in a preheated 350* oven for 45 to 55 minutes or until well browned. Cool.