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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 32 |
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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 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 king arthur unbleached all-purpose flour |
2 tablespoons butter, melted |
2 teaspoons ground cinnamon |
Directions:
1. 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.
2. 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.
3. Place loaves seam side down in two greased 9-in. x 5-in. loaf pans. 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.
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