Ingredients
1 pkg dry yeast
1/4 c warm water
3/4 c scalded milk
1/4 c shortening
1/4 c sugar
1 t salt
3-3.5 c flour
1 beaten eff
1 c oatmeal
1/3 c raspberry preserves
2 t grated lemon zest
confectioners glaze
Preparation
soften yeast in warm water pour scalded milk over shortening, sugar and salt, allow to cool stir in 1 c flour and beaten egg add softened yeast and oatmeal add enough flour to make soft dough knead about 10 minutes In greased bowl, let rise 1 hour - double punch down, let rest 10 minutes roll to rectangle, cut into 3rd, 3" wide brush with melted butter and spread fruit form ropes and then braid brush with butter, let rise 45 min until double bake 350 25-30 minutes
