Cinnamon Swirl Raisin Bread

DISSOLVE yeast in warm water.

In a large bowl, COMBINE shortening, honey and salt.

HEAT milk in a small saucepan until a fine rim of bubbles appears around edge; POUR the scalded milk over shortening mixture and let cool to lukewarm.

STIR in 1 cup flour; ADD dissolved yeast and oats.

STIR in enough remaining flour to make a soft dough.

TURN out onto lightly floured surface and KNEAD 10 minutes.

SHAPE dough into a ball; place ball in large greased bowl and turn once to coat dough's surface.

COVER; let rise in warm place about 1 hour or until double in size.

PUNCH dough down, DIVIDE in half, then ROLL each half into a 14 x 7-inch rectangle.

GREASE two 9 x 5 x 3-inch loaf pans.

COMBINE brown sugar, nuts, raisins, 1/2 cup flour and cinnamon; ADD butter and mix until crumbly.

SPRINKLE each rectangle with half of filling.

Starting with short side, ROLL up; PLACE in prepared pans.

COVER and let rise about 45 minutes, or until almost double in size.

HEAT oven to 350 F; BAKE 45 minutes, shielding with foil if necessary to keep bread from browning too much.

TURN out of pans and cool on rack.

BLEND 1 cup powdered sugar with 1 or 2 tablespoons water until smooth; DRIZZLE over loaves.