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Oatmeal - Cinnamon Bread Recipe

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This recipe for Oatmeal - Cinnamon Bread, by , is from The Bennett Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nora Bennett


1 pkg. of active dry yeast
1/3 c. warm water
1 1/2 c. milk scalded
granulated sugar
2 tsp. salt
1/3 c. soft shortening
5 - 5 1/2 c. flour
2 eggs beaten
1 1/2 c. rolled oats, quick oats will work
2 tsp. cinnamon
3 tbsp. butter melted

Sprinkle yeast over warm water in a small bowl. In a large bowl pour scalded milk over 1/2c. of sugar, salt and shortening. Stir until shortening melts, and cool to lukewarm.

Into the lukewarm milk mixture, stir 1 c. flour and beaten eggs, then yeast and rolled oats. Next, stir in enough flour to make a soft dough. These steps can be done in a mixer with a dough hook.

Turn dough onto a board and knead for 10 min. Place in a greased bowl, and oil top of dough. Cover and let rise until doubled.

When doubled, punch down, and let rest covered, on board for 10 min.

In a small bowl, combine cinnamon and 1/3 cup of sugar.

Divide dough in 1/2. Roll one half into a 15" x 8" rectangle. Brush with 1/2 of melted butter and sprinkle with 1/2 of cinnamon mix. Roll up jelly roll fashion beginning with the 8" side.

Place seam down in greased 9" x 5" loaf pan. Repeat with other half of dough.
Cover bread and let rise until nearly double. Pre=heat over to 375.

Bake loaves for 30 - 35 min.
Brush tops of warm bread with melted butter, and cool in pans on sides for 15 min. Remove from pans and cool on rack.

Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
Recipe is from Lorene Elford. Great bread that is wonderful toasted.




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