I've been thinking ahead about special holiday breads and thought a good cinnamon scented gift loaf would be nice. The loaf was touted as such in the cookbook, however even adding extra cinnamon and raisins to the recipe this fell short of the cinnamon swoon I was expecting.
Turned out to be a fine, dense everyday bread suitable for morning toast with coffee. Next time though I'm using more cinnamon -- the kids agree.
reciope adapted from Bernard Clayton's Complete Book of Breads
Cinnamon Oatmeal bread
1 1/2 cups rolled oats
1 1/2 cups boiling water
3 Tbl. butter
3 Tbl. honey
1 Tbl. brown sugar
2 tsp. salt
1 cup raisins
1 pkg. dry yeast
2 eggs
2 cups whole wheat flour
2 cups white flour
melted butter for brushing
granulated sugar and cinnamon for sprinkling
With whisk attachment mix together oats and water with yeast, melted butter, honey, brown sugar, salt and 1/2 the raisins. Let stand for about 15 minutes. Add eggs and 2 cups flour. Incorporate. Change to bread hook attachment and gradually add remaining flour until the dough forms a soft mass, pulling away from the sides of the bowl.
Let dough rise in an oiled bowl, covered with plastic for 1 hour. Turn dough out onto floured work surface; divide in half and form each half into a rectangle. Roll each with pin or shape by hand into a flat 8x12 rectangle. Brush with melted butter and sprinkle generously with sugar and cinnamon. Add remaining raisins.
Roll (jelly roll style) and tuck ends underneath, placing seam side down into two greased bread pans. Cover, and let rise about 45 min. Bake at 375 for 30-40 min. or until tapping on crust yeilds a "hollow sound."
Let cool. Slice and enjoy.