- 5 1/4 cups all-purpose flour
- 2 cups quick-cooking oats
- 2/3 cup nonfat dry milk powder
- 1/4 cup packed brown sugar
- 1 tablespoon salt
- 1 (.25 ounce) package active dry yeast
- 2 1/2 cups water
- 2 tablespoons butter
- 1 egg
- 1 cup raisins
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- In a large mixing bowl, combine 2 cups flour, oats, milk powder, brown sugar, salt and yeast. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle. Combine sugar and cinnamon. Set aside 2 tablespoons for topping. Sprinkle remaining cinnamon-sugar over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two 9-in. x 5-in. x 3-in. loaf pans coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
- Sprinkle with reserved cinnamon-sugar. Bake at 375 degrees F for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.