Kaffeeklatsch Raisin Bread Recipe

Dissolve yeast in lukewarm water. Pour boiling water over sugar, salt, butter and raisins. Cool to lukewarm. Sift together 1 c flour and cinnamon; stir into raisin mix. Add softened yeast and egg; stir in oats. Add enough additional flour to make a soft dough. Turn out on lightly floured board. Knead until smooth, 8-10 minutes. Roll dough into a ball; place in greased large bowl and brush lightly with melted or liquid shortening. Cover and let rise in warm place until double in size, about 1 hour.

Punch dough down; cover and let rest 10 minutes; divide dough in half. Shape each half to form a 20-inch rope. Place 1 rope of dough around the inside edge of a greased 9 inch round cake pan. Coil the second rope of dough in the center of the pan. Pinch ends together. Brush lightly with melted shortening. Cover and let rise in a warm place until nearly double in size. Bake at 350 for 20 minutes. Remove from pan and place on wire rack. Drizzle with confectioners sugar frosting. Serve warm.