A delicious cinnamon swirl oatmeal yeastbread with raisins.
Recipe: Oatmeal Raisin Bread
1/2 cup whole wheat flour 1/2 cup packed dark brown sugar 1 teaspoon salt 1/2 cup butter 1 cup quick cooking oatmeal 1 cup raisins 2 cups boiling water 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 1/2 cup warm water 6 cups all-purpose or bread flour 1/2 cup granulated sugar 1 tablespoon ground cinnamon
Combine whole wheat flour, dark brownsugar, salt, butter, quick cooking oatmeal (uncooked), and raisinsin a large bowl; mix well. Add boiling water, stirring to meltthe butter; cool to lukewarm.
Dissolve yeast in warm water; let standfor 5 minutes. Add to the oatmeal mixture and mix well. Add flourto make a soft dough. Turn out onto a floured surface and kneadfor 8 to 10 minutes, or until smooth and elastic. Place in awell-greased bowl, turning to grease the top. Cover and let risein a warm place for 1 hour, or until doubled in bulk.
Punch the dough down, turn out onto afloured surface, and knead for 2 minutes. Divide the dough inhalf and let rest for 10 minutes. Roll each half into a 18 x9-inch rectangle.
Combine sugar and cinnamon. Sprinkle overthe rectangles, then roll-up, jelly roll fashion, beginning fromthe short end. Fold the ends over and place in greased loaf pans.Cover and let rise for 40 to 50 minutes, or until doubled inbulk.
Bake at 375°F (190°C) for 40 to45 minutes, or until done. Remove from the pans and cool on wireracks.
Makes 2 loaves.
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