Cinnamon Oatmeal Bread
10" dutch oven
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
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 piece into a 16 x 8 inch 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 10" dutch ovens. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 40-45 minutes or until golden brown. Use 1 1/2 rings plus a couple of coals on top and 1 ring on the bottom. Cover loosely with foil if bread browns too quickly. Remove from pans to cool on wire racks. Makes 2 loaves.
The Finished Product
Broken camera = no pics. Hopefully I'll have it back in a day or two. Keep your fingers crossed!
I really loved this. It is hearty and chewy and really yummy. I love the texture the oats add. It was great toasted and spread with honey butter, but I was thinking that French Toast would also be great made with this bread. Grade A.