Cinnamon Oatmeal Bread

This recipe comes from Bernard Clayton’s New Complete Book of Breads. You don’t have to make it into cinnamon bread, as it’s delicious just plain, but once you go cinnamon swirl, you’ll have a hard time going back. Our friend Pat Klemaier loves this bread. The recipe makes 2 loaves. I usually double the recipe and give away a loaf or two.

1 1/2 cups rolled oats

1 1/2 cups boiling water

3 tablespoon butter

3 tablespoon honey

1 tablespoon brown sugar

2 teaspoons salt

1/2 cup raisins (optional)

1 package dry yeast

2 eggs, room temperature

4 to 5 cups flour, approximately

3 tablespoon butter, melted

1 cup sugar

2 tablespoon ground cinnamon

1. In a large bowl mix together the rolled oats and boiling water. Stir to blend, and add the butter, honey, brown sugar, salt, and raisins. Let the mixture cool to no more than 130 degrees.
2. Add the yeast. Add the eggs and 2 cups flour. With a wooden spoon or with the mixer flat beater, stir vigorously for 2 to 3 minutes. Work in additional flour, 1/2 cup at a time, with the spoon first and then with your hands. The dough will become a soft mass that can be picked up and placed on the work surface.
3. Knead for 8 minutes, or until the dough is soft and elastic.
4. Let rise for one hour or until double in bulk. Punch dough down and divide into two pieces. Roll each piece into a rectangle that is about 8x12 inches. Butter the dough and sprinkle with cinnamon sugar. Roll up the dough as for a jelly roll, and press the seams securely together. Drop each into a greased loaf tin, seam side down.
5. Cover the pans with wax paper or a clean cloth and let rise until the center of the dough is slightly higher than the edge, about 45 minutes. Bake at 400 for 10 minutes and then at 350 for 20 minutes.