Thursday, February 28, 2013

Oatmeal Cinnamon Swirl Bread

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.

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