This bread is so delicious. I’ve been eating it in thick slices, toasted until the cinnamon swirl is dripping in between every bite. You don’t even want to know how much of the loaf is left.
Thank goodness I gave away the second loaf, or I can promise you right now that I’d already be making headway through it.
It’s yeasty, hearty, sweet, and the perfect combination of soft and crunchy when toasted.
I’ll definitely be making this recipe again.
Oatmeal Cinnamon Swirl Bread (adapted from Bernard Clayton’s New Complete Book of Breads)
- 1 1/2 C rolled oats (old-fashioned)
- 1 1/2 C boil water
- 3 T butter (unsalted)
- 3 T honey
- 1 T brown sugar
- 2 t salt
- 1 package dry yeast (2 1/4 t)
- 2 eggs (room temperature)
- 4-5 C all-purpose or bread flour
- 3 T melted butter (for the cinnamon swirl)
- 1 C granulated sugar
- 2 T ground cinnamon
In a large bowl (I used the mixer bowl for my KitchenAid), combine the rolled oats and the boiling water. Stir, and add the butter, honey, brown sugar, and salt. Let it stand for a few minutes (but not long enough to get cold!) to allow the oats to absorb the water.
Add the yeast, eggs, and two cups of flour using the flat beater of the mixer (or your bicep’s firepower), and stir “vigorously” for two to three minutes. Begin to work in the additional flour (you should switch over to the dough hook once the mixture gets thick enough), 1/2 C at a time until the dough cleans the sides of the bowl.
When making breads, it’s okay if the dough sticks to the bottom, as long as it cleans the sides. I used about 4 1/4 C of flour in total.
Knead (using the dough hook) for a few additional minutes, then cover and set aside to rise until doubled in volume (about one hour).
Meanwhile, combine the granulated sugar and cinnamon and melt the butter in a small bowl. Grease two medium loaf pans.
Once the dough is risen, divide into two equal halves. Roll each half out (using a small amount of flour on the working surface if the flour is still sticky) to a rectangle roughly 8″ x 12″.
Brush with half the melted butter and sprinkle the cinnamon sugar on top.
It’s a lot of cinnamon sugar. I could pretty much rake a zen garden on top of this bread dough. That’s okay!
Roll each rectangle up so the (starting at the short side), and press the seams and edges together as best you can.
Place them seam side down in the baking pans, cover with wax paper, and let them rise again until the dough reaches the edges of the pan, about 40 minutes.
Twenty minutes before baking, preheat the oven to 375 degrees.
Bake on the middle rack until the crusts turn a deep brown and the loaf sounds hollow when tapped. It’s okay if there is some sticky melted sugar on the bottom crust (or coming up the side of the loaf), it’ll harden as it cools–and frankly, just add some extra deliciousness.
Cool before slicing (as if).
As I said before, I absolutely loved this bread. The oats really aren’t detectable in the finished loaf, but does give an overall sweetness to the bread that I loved.
I love, love, loooooove cinnamon.
In fact, I probably should revisit the cinnamon sugar almond butter that, in my opinion, is the reigning queen of all nut butters (ha! Just accidently typed but nutters!).
I’ve also decided to extend the book giveaway until Friday because I have the worst timing ever, planning a giveaway over New Year’s.
(Also edited to add–if you are international and have a Kindle, you can enter the giveaway–no shipping with a Kindle-friendly file sent via email!).
Lastly, I thought I’d leave you with some photos that I took with my best friend of all time, Jen (other than Fritz, of course). I took some pictures of her family for a Christmas present, and demanded that we get some for ourselves at the end. My thanks to her sister, Nicole, for standing in as an excellent photographer!