1

In a small bowl, soften yeast in the warm water. In a large bowl, pour the milk over ½ cup brown sugar, salt and shortening. Cool to lukewarm. Beat in half of the flour and all of the eggs.

2

Stir in the yeast, currants and oatmeal. Add just enough more flour to make a stiff dough. 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. 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. Cool on racks.