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Oatmeal Cinnamon Bread Recipe


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     Oatmeal Cinnamon Bread

Category   Desserts - Breads
Sub Category   None

2 pkgs. active dry yeast
1/2 cup warm water
1.5 cups quick-cooking oats
1.5 cups warm milk
2/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
2 t salt
5-5.5 cups all-purpose flour
2 T butter, melted
2 t ground cinnamon

In a mixing 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 let 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-inch rectangle. Brush with butter. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 inch of edges. roll up jelly-roll style, starting with a short side; pinch seams to seal.
Place loaves seam side down in two greased 9x5x3-inch 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.

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