Cinnamon Bread Recipe

Name: Cinnamon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. milk; 1 c. uncooked rolled oats; 1 c. raisins; 2 pkg. quick acting yeast; 1/2 c. lukewarm water; 1/4 c. shortening; 1/4 c. sugar; 2 tsp. salt; 1 egg; 4 1/2 c. sifted flour

Servings: persons

1
Scald milk, pour over oats, sugar, shortening, raisins and salt; stir until dissolved and lukewarm.
2
Soften yeast in lukewarm water, add to milk mixture, beat egg and add, then gradually add the flour and mix to a soft dough.
3
Knead lightly on floured board for 10 minutes or until smooth and satiny.
4
Shape into ball and place in greased bowl.
5
Cover and let rise in warm place until double in bulk.
6
Punch down on lightly floured board, divide dough, cover and let rise for 10 minutes.
7
Roll each portion into long rectangle.
8
Mix 1/2 cup of sugar and 2 tablespoons of cinnamon, sprinkle over dough.
9
Roll up crosswise to form loaves with edges of dough underneath, place in greased 9 x 5 x 2 1/2-inch pans. Brush top with melted butter.
10
Cover and let rise in warm place until double in bulk, about 1 hour.
11
Bake in moderate oven (350u00b0) 40 or 50 minutes.

1365

kcal

Calories

Fat

265

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. milk, 1 c. uncooked rolled oats, 1 c. raisins, 2 pkg. quick acting yeast, and more.

Yes, Cinnamon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Bread

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