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Oatmeal Cinnamon Bread

We grow a couple hundred acres of certified oat seed each year, so I use oats in lots of my recipes.—Gordon Brockmueller, Freeman, South Dakota

32 ServingsPrep: 30 min. + rising Bake: 40 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups quick-cooking oats
1-1/2 cups warm milk (110° to 115°)
2/3 cup shortening
1 cup sugar, divided
2 eggs, lightly beaten
2 teaspoons salt
5 to 5-1/2 cups all-purpose flour
2 tablespoons butter, melted
2 teaspoons ground cinnamon

Directions

In a bowl, dissolve yeast in warm water. Add oats, milk, shortening,
1/2 cup sugar, eggs, salt and 2 cups flour; beat until smooth. Add
enough remaining flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 6-8 minutes. Place
in a greased bowl, turning once to grease top. Cover and rise in a
warm place until doubled, about 1 hour.
Punch dough down; cover and let rest for 10 minutes. Divide in half;
roll each portion into a 16-in. x 8-in. rectangle. Brush with
butter. Combine cinnamon and remaining sugar; sprinkle over dough to
within 1/2 in. of edges. Roll up jelly-roll style, starting with a
short side; pinch seams to seal.
Place loaves seam side down in two greased 9-in. x 5-in. loaf pans.

2 of 2

Oatmeal Cinnamon Bread (continued)

Directions (continued)

Cover and let rise in a warm place until doubled, about 25 minutes.
Bake at 375° for 40-45 minutes or until golden brown. Cover
loosely with foil if bread browns too quickly. Remove from pans to
cool on wire racks. Yield: 2 loaves.

Nutrition Facts: 1 serving (1 each) equals 165 calories, 6 g fat (2 g saturated fat), 17 mg cholesterol, 165 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.