Title: Cinnamon Bread
Categories: Bread Family
Yield: 2 Loaves
| 2 | pk | (1/4oz.) YEAST |
| 1/2 | c | WARM WATER |
| 1 1/2 | c | MILK, SCALDED AND COOLED |
| 2/3 | c | VEGETABLE OIL |
| 1/2 | c | SUGAR |
| 2 | ts | SALT |
| 2 | | EGGS |
| 1 1/2 | c | QUICK COOKING OATS |
| 5 1/2 | c | FLOUR |
| 3 | tb | MELTED BUTTER * |
| 1 | c | SUGAR * |
| 1/4 | c | CINNAMON * |
* INGREDIENTS FOR FILLING
*------------------------------------------------------------------------*
IN A LARGE BOWL DISSOLVE YEAST IN WARM (110 DEG F.) WATER. ADD MILK, OIL,
1/2 CUP SUGAR, SALT, EGGS AND OATS. STIR IN ENOUGH FLOUR TO MAKE A STIFF
DOUGH. REMOVE FROM BOWL AND KNEAD ON A FLOURED SURFACE UNTIL DOUGH IS
SATINY AND SMOOTH, ABOUT TEN MINUTES. PLACE IN A GREASED BOWL, TURNING TO
COAT TOP, COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN BULK. PUNCH
DOWN AND DIVIDE INTO 3 EQUAL PARTS. COMBINE BUTTER, SUGAR AND CINNAMON.
ROLL DOUGH INTO A RECTANGLE AND SPREAD WITH ONE-THIRD CINNAMON MIXTURE.
ROLL UP TO FORM A LOAF, SEALING ENDS. PLACE SEAM SIDE DOWN IN GREASED BREAD
PAN. REPEAT WITH OTHER DOUGH PIECES. COVER AND LET RISE FOR ABOUT 1 HOUR
OR UNTIL DOUBLED IN BULK. BAKE AT 375 DEG F. FOR ABOUT 1 HOUR OR UNTIL
GOLDEN IN COLOR.