Cinnamon Bread - Kanel-Sukkebrød

Makes 2 loaves

Scald the milk and pour over the oatmeal, raisins, sugar, ¼ cup butter and salt. Stir until dissolved. Let cool.

Soften the yeast in the lukewarm water and add to the above mixture. Beat the egg separately until light and add, mixing well.

Add the flour gradually, mixing to a soft dough.

Knead the dough on a lightly floured board, about 10 minutes, until it is smooth. Shape the dough into a ball and place it in a greased bowl. Cover with a towel and let rise in a warm place (70 to 82 degrees, free from drafts) until doubled in bulk.

Punch down on a lightly floured board. Divide into 2 balls. Cover and let rest on the board 10 minutes.

Form each ball into a rectangle ½ to ¾ inches thick. Mix the cinnamon with the ½ cup of sugar and sprinkle over both halves. Roll, starting with one of the 2 longer sides.

Place in greased loaf pans (9×5×3) with ends of rolls on bottom. Brush the tops with melted butter and set aside, covered with a towel, until doubled in size, about 1 hour.

Bake in a preheated moderate oven, 350°, from 40 to 50 minutes, until brown on top.