Cinnamon Oatmeal Bread

Subject: Cinnamon Oatmeal Bread Fri May 22, 2009 7:04 pm

Do you enjoy making your own bread by hand from scratch? This recipe yields two loaves of delicious bread.

2 packages active dry yeast
1/2 cup warm water
2 cups milk, scalded
3/4 cup sugar
1 tablespoon salt
1/3 cup shortening
5 1/2 - 6 cups sifted flour
1 1/2 cups raw oats
1/4 cup butter, melted
2 tablespoons cinnamon

Oven: 375 degrees

Sprinkle the yeast over the warm water and let stand until dissolved. Heat the milk in a saucepan to scald. Put one-quarter cup sugar in a large bowl and add the salt, shortening, and scalded milk. Stir until well-blended.

Stir in one cup of the sifted flour, beating smooth. Add the softened yeast and the raw oats. Stir in enough more flour to make a soft dough.

Turn the dough out on a floured board and knead until smooth and satiny, about ten minutes. Round the dough into a ball and place in a greased bowl, turning once to grease all over. Cover and set the bowl in a warm spot to double in bulk.

Punch the dough down, turn out on a board, cover and let rest ten minutes. Divide the dough into two parts. Roll out each half to form a 15x8-inch rectangle. Brush each half with the melted butter. Stir the cinnamon and a half-cup sugar together, then sprinkle half over each buttered rectangle of dough.

Roll each rectangle up from the short side like a jelly roll and place in a greased 8-1/2 x 4-1/2 x 2-inch loaf pan, with the seam side on bottom. Brush each loaf lightly on top with melted shortening. Cover and let rise in a warm spot until nearly double in size, about 45 minutes.

Bake for
45-50 minutes or until the loaves have a hollow sound when rapped with the knuckles. Remove the loaves from the pans to wire racks to cool. Brush with melted butter if desired. Cool. Wrap the loaves well to store. Makes two loaves.

Terry Morgan invites you to sample many more (300+!) tasty and tantalizing recipes of all kinds at Great Recipes Weekly. Visit today and jazz up your cooking.

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