Oatmeal Cinnamon Bread Recipes

APPLE CINNAMON OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
• Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

CINNAMON OATMEAL BREAD

Steps:

• In a small bowl, combine the yeast with the warm water and let it sit until the yeast becomes active (it should appear foamy). In a large bowl, pour the milk over the brown sugar, salt and shortening or butter. Cool to lukewarm. Beat in 3 cups of the flour and all of the eggs. Stir in the yeast, currants and oats. Add just enough more flour to make a stiff dough. Turn out onto a lightly floured board and knead until smooth and silky, about 10 minutes. Place in a well-greased bowl and let rise until double in bulk (about 1 hour). Divide the dough into two parts. Let the dough rest for 10 minutes.
• Combine 1/3 cup sugar and cinnamon. Roll each half of the dough into an 8x15-inch rectangle and spread each with half the sugar-cinnamon mixture. Roll each to form a loaf and place in a greased 5x9-inch loaf pan, seam side down.
• Brush the loaves lightly with melted butter, cover and let rise in a warm place until doubled, about 1 hour.
• Preheat the oven to 400 degrees F. Bake the bread for 10 minutes. Reduce the oven temperature to 375 degrees and continue baking for 25 to 30 more minutes. Cool on racks.

OATMEAL CINNAMON BREAD

Steps:

• 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 16x8-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 9x5-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.

CINNAMON OATMEAL BREAD

Steps:

• Prepare 2 medium loaf pans (greased or non-stick).
• In a large bowl, mix together the rolled oats and boiling water. Stir to blend and add the butter, honey, brown sugar, salt and raisins. Let the mixture cool to no more than 130 degrees.
• Add the yeast. Add the eggs and two cups flour.
• With a wooden spoon or the mixer flat beater, stir vigorously for 2-3 minutes.
• Work in additional flour, 1/2 cup at a time, with the spoon first, then with your hands - or dough hook, if you are using a mixer.
• The dough will become a soft mass that can be picked up and placed on the work surface, or left under the hook.
• Knead with a strong push-turn-fold rhythm, adding flour if the dough is slack or wet and sticky. Knead for 8 minutes, or until the dough is soft and elastic. If under the dough hook in the mixer, add sprinkles of flour if the dough should cling to the sides of the bowl.
• First rising:.
• Place the dough in a buttered bowl, cover the bowl with plastic wrap or a towel and put the dough aside to rise at room temperature until double in bulk (about one hour - or shorter if using rapid-rise yeast).
• Shaping:.
• Turn the dough out of the bowl and divide into 2 pieces.
• With the hands and a rolling pin, shape each piece into a rectangle about 8 inches wide and 12 inches long.
• Butter the dough and sprinkle on the sugar and cinnamon.
• Roll up the dough as for a jelly roll, and press the seams securely together.
• Drop each into a pan, seam down, and push into the corners and ends with your fingers.
• Second rising:.
• Cover the pans with wax paper and put aside to rise till the center of the dough rises above the edge of the pan (about 45 minutes - less if using rapid-rise yeast).
• Preheat the oven to 375 degrees 20 minutes before baking.
• Bake on the middle rack of the oven till the crusts are nicely browned, about 40 minutes. (I always check sooner than that to make sure they don't overbake).
• The bottom crust may be sticky with the melted sugar (which will harden as the loaf cools), but tap the crust to make certain it sounds hard and hollow.
• When the loaves come out of the oven, brush with melted butter and turn out onto a metal rack to cool before serving.

CINNAMON OATMEAL RAISIN BREAD

Steps:

• If using a BM, add warm milk to pan, then add flour, oats, brown sugar, salt and cinnamon to pan. Place butter in corners of pan, make a well in center of dry ingredients and add yeast. Program for Specialty and desired Bread Color. When the signal alerts sound durring kneading cycle add the raisins (if your machine does not have an alert for add ins near the end of the kneading cycle, you will need to set your own timer, you want to add the raisins near the end of the kneading cycle).
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• If using a stand mixer, add dry ingredients to pan, add milk and butter, mix with paddle until a ball forms.
• Cover and let rest for 20 minutes.
• Change to the kneading hook and knead for 4 minutes. Let rest for 5 minutes. Knead 4 minutes more, then add raisins and knead until raisins are incorporated.
• Form into a ball and place in a bowl, cover and let rise until doubled.
• Form into loaf and put into greased pan (non-stick spray works well). Cover and let rise until doubled.
• Bake in pre heated 350 f oven for about 40 minutes. Internal temp should register at least 190 f on an instant read thermometer.
• Although the original recipe calls for only 1/2 cup raisins, I use a full cup.

CINNAMON PLUM OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Mix soy milk with lemon juice in a small bowl, and allow to stand for 10 minutes. Mix together the flour, oats, brown sugar, baking powder, baking soda, salt, and 1/4 teaspoon of cinnamon. Mix together the soured soy milk, plums, 1/2 cup walnuts, soy yogurt, and vegetable oil, and pour the wet ingredients into the flour mixture. Stir until just moistened, and place the batter into the prepared loaf pan. Mix together raw sugar, 2 tablespoons of walnuts, and 1/4 teaspoon of cinnamon in a bowl, and sprinkle over the batter.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 45 minutes.

OAT CINNAMON ROLLS

Steps:

• In a large bowl, combine the oats, brown sugar and cinnamon. Stir in cranberries and butter; set aside. , On a lightly floured surface, roll the dough into a 12-in. x 10-in. rectangle. Sprinkle with oat mixture. Roll up, jelly-roll style, starting with a long side; seal seam. Cut into 9 rolls. Place rolls, cut side up, in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Brush with marmalade. Serve warm.