Sesame-oat cinnamon swirl loaf
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Sesame-oat cinnamon swirl loaf
  Cinnamon    Loaf  
Last updated 6/12/2012 1:22:40 AM. Recipe ID 55414. Report a problem with this recipe.
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      Title: Sesame-oat cinnamon swirl loaf
 Categories: Breads
      Yield: 24 Servings
 
  1 1/2 c  Boiling water
      1 c  Rolled oats, quick or
           -old-fashioned
    1/2 c  Sesame seeds
      1 pk Active dry yeast
    1/2 c  Warm water (105-115'F.)
    1/2 c  Tightly packed dark brown
           -sugar
    1/4 c  Butter or margarine, melted
      2 ts Salt
    1/2 c  Whole wheat flour
  4 1/2 c  Unbleached all-purpose flour
      1 tb Ground cinnamon
 
  In large mixing bowl, combine boiling water and rolled oats. Place
  sesame seeds in small fry pan. Toast over medium heat, stirring
  frequently, until seeds are golden, 3-5 minutes. Stir seeds into oat
  mixture.
  
  In mixing bowl, dissolve yeast in warm water; add brown sugar, and let
  stand 5 minutes until yeast bubbles. Stir in the butter, salt and
  cooled oat mixture. Add whole wheat flour and beat in the all-purpose
  flour until mixture makes a stiff dough. Let rest 15 minutes.
  
  Turn out onto lightly floured board and knead for 10 minutes, until
  smooth and satiny. Wash bowl, grease it, and add dough to bowl; turn
  over to grease top. Cover and let rise until doubled, about 1 hour.
  
  Punch dough down and divide in half. Roll each out to make a rectangle
  8x12"; sprinkle each half with half the cinnamon. Roll up tightly.
  Seal seams and ends. Grease two 8-1/2x4-1/2" loaf pans. Let rise
  until doubled, about 45 minutes to 1 hour. Heat oven to 375'F. Bake
  until loaves are golden and sound hollow when tapped, 30-35 minutes.
  Remove immediately from pans. Cool on wire racks.
  
  Makes 2 loaves; serves 24.
 




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Recipe ID 55414 (Apr 03, 2005)

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