1

In a small bowl, soften yeast in the warm water. In a large bowl, place ½ cup brown sugar, salt and shortening.  Pour the warmed milk on top of these ingredients.  Cool to lukewarm. Beat in 3 cups of the flour and all of the eggs.

2

Stir in the yeast, currants and oatmeal. Add enough more flour to make a stiff dough (2 1/2 - 3 cups). Turn out onto a lightly floured board and knead until smooth and silky, about 10 minutes. Place in a well-greased bowl and let rise until double in bulk. Then remove from bowl and divide dough into two parts. Let rest 10 minutes.

3

Combine 1/3 cup sugar and cinnamon. Roll each half of dough into an 8x15" rectangle and spread each with half the sugar-cinnamon mixture. Roll each to form a loaf and place in a greased 5x9" loaf pan, seam side down.

4

Brush loaves lightly with melted shortening, cover and let rise in a warm place until doubled, about 45 minutes.

5

Preheat oven to 400 degrees F. Bake 10 minutes. Reduce oven temperature to 375 degrees and continue baking for 35-45 more minutes. Turn out bread and cool on racks.