My family really enjoyed this bread warm, out of the oven. While the crust was super crunchy, it was moist inside. It also made some fantastic french toast the next day!
Recipe from: The Frugal Girl
2 packages active dry yeast (4 ½ teaspoons)
½ cup warm water (110° to 115°)
1 ½ cups quick-cooking oats
1 2/3 cups warm milk (110° to 115°)
½ cup shortening
½ cup sugar
2 eggs, lightly beaten
2 teaspoons salt
5 to 5-1/2 cups all-purpose flour
Cinnamon Sugar (I used a little more)
½ cup sugar
2 teaspoons ground cinnamon
1. In a bowl, dissolve yeast in warm water. Add
oats, milk, shortening, 1/2 cup sugar, eggs, salt and 2 cups flour; beat
until smooth (if using stand mixer, beat 3 minutes). Add enough
remaining flour to form soft dough. Turn onto a floured surface; knead
until smooth and elastic, about 6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover and rise in a warm place until
doubled, about 1 hour.
2. Punch dough down. Divide in half; roll each
portion into a 16-in. x 8-in. rectangle. Brush with water. Combine
cinnamon and ½ cup sugar; sprinkle over each dough half to within 1/2
in. of edges. Roll up jelly-roll style, starting with a short side;
pinch seams to seal.
3. Place loaves seam side down in two greased 9-in. x
5-in. loaf pans. Cover and let rise in a warm place until doubled,
about 30-40 minutes. Bake at 350° for 35-40 minutes or until golden
brown. Cover loosely with foil if bread browns too quickly. Remove from
pans to cool on wire racks.
Yield: 2 loaves.