Sugar Twist Bread - cooking recipe

Ingredients

2 pkg. dry yeast, softened in 1/3 c. lukewarm water
1/2 c. scalded milk
1/2 c. sugar
2 tsp. salt
1/3 c. shortening
2 1/2 c. sifted flour
2 beaten eggs
1 1/2 c. uncooked rolled oats
1 c. dried currants or raisins
3 to 3 1/2 c. flour (enough to make stiff dough)

Preparation

Pour the scalded milk over the sugar, salt and shortening. Let stand until lukewarm.
Beat in flour, softened yeast, eggs, oats, currants or raisins.
Add flour.
Turn out and knead until smooth and satiny, 10 minutes.
Round dough into a ball; place in greased bowl.
Let rise until doubled in bulk, 1 hour.
Divide into 2 parts.
Roll in balls.
Let rest 10 minutes.
Roll each half into an 8 x 15-inch rectangle.