This Cinnamon Oatmeal Bread recipe makes two loaves of bread to enjoy!
If you are lucky enough to find yeast on your grocery store shelves, then you can make this bread! It’s a beautiful and delicious, homemade bread recipe. And it’s the perfect at-home baking project to try when you’re looking for things to do. It has two rise times, so it’s a task that will take some time. Do it with love. You’ll be so proud of this creation!
How to make Cinnamon Oatmeal Bread:
Be sure to scroll to the end of this post to print out the complete recipe so you can make this recipe at home.
This is a yeast bread recipe. You’ll begin the recipe by combining active dry yeast with a little bit of warm water. This “activates” the yeast so it will work in helping the bread to rise in the recipe. The base of the dough is made with all purpose flour. Milk, brown sugar, salt, eggs and butter are added to the flour and oats. The yeast mixture is mixed in too. And then you will also stir in dried currants or raisins. After the dough is made, it’s kneaded by hand for about 10 minutes. I love the process of hand-kneading because it’s comforting. You can let the hook on a stand mixer do the kneading for you if you don’t wish to do it by hand.
The dough is then put into a bowl, covered with a towel and given about an hour to rise.
Since this recipe makes two loaves, you’ll divide the dough in half and roll each into a rectangle. You’ll brush each piece of rolled out dough lightly with butter, and top it with a small amount of sugar and cinnamon. Then the dough is rolled up and placed into loaf pans.
Letting the dough rise:
This is the second rise for this dough. Just put a clean dish towel over the pans and let the loaves rise for about an hour. It’s best to put them in a warm place for rising. I usually try to put them near a window if it’s a sunny day. Or near the stove if I’m cooking other things. You can also turn on the light in the oven and let the loaves rise in the oven (no heat turned on– just the light).
After the second rise, the loaves are baked for about 45 minutes.
Bake and Share!
Since this recipe makes two loaves, you can plan to bake and then share one loaf with a friend. Surprise a neighbor by wrapping up a loaf and putting it on the front doorstep with a sweet note. What a nice surprise that would be in these tough times of staying at home! If you have a larger family, keep both loaves!
What’s the difference between Currants and Raisins?
Dried currants are dried tiny raisins (usually sold as Champagne grapes). Raisins are dried large grapes. This recipe calls for using currants since they are easily distributed throughout the bread because of their size. Regular raisins can be used as well. They’ll just be larger in size than the currants.
How to store Cinnamon Oatmeal Bread:
Keep any bread that you’re currently eating wrapped well, or you can store it in a covered container. Slice off pieces when ready to eat. If you’d like to freeze one loaf, wrap it well with plastic wrap and foil. Then place it in a freezer zip bag before freezing.
It’s suggested that you toast individual slices and eat them with butter. I like to drizzle a little honey on mine. Enjoy!
Here are a few more yeast bread recipes you might like to try:
- English Muffin Bread
- Dilled Cheddar Cheese Bread
- Easy Dinner Rolls
- No Fail French Bread
- Honey Whole Wheat Bread
- 2-Hour Slow Cooker Bread
- Hot Cross Buns
Cinnamon Oatmeal Bread
- Two ¼-ounce envelopes active dry yeast
- 1/3 cup warm water (about 115 degrees F)
- 1½ cups warm milk (about 115 degrees F)
- 1/2 cup packed light brown sugar
- 2 teaspoons salt
- 1/3 cup shortening or butter, at room temperature
- 5 to 6 cups all purpose flour (sifted and divided)
- 2 large eggs, beaten
- 1 cup dried currants (can substitute raisins)
- 1½ cups quick or old fashioned oats
- 1/3 cup granulated white sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon salted butter, melted
- 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 35 to 40 more minutes. Cool on racks.