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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 32 |
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Delicate cinnamon swirls make this sweet bread a treat any time of day. Thick slices are wonderful when toasted and topped with light cream cheese, says Sharon Moeller of Ceresco, Nebraska. I also like to use the bread when making French toast. Ingredients:
5-1/4 to 5-1/2 cups king arthur unbleached all-purpose flour |
2 cups quick-cooking oats |
2/3 cup nonfat dry milk powder |
1/4 cup packed brown sugar |
2 packages (1/4 ounce each) active dry yeast |
3 teaspoons salt |
2-1/2 cups water |
2 tablespoons butter |
1 egg |
1 cup raisins |
1/2 cup sugar |
2 teaspoons ground cinnamon |
Directions:
1. In a large bowl, combine 2 cups flour, oats, milk powder, brown sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bow, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle. Combine sugar and cinnamon. Set aside 2 tablespoons for topping. Sprinkle remaining cinnamon-sugar over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
4. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Sprinkle with reserved cinnamon-sugar.
5. Bake at 375° for 35-40 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
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