A delightful twist on a classic oatmeal bread, this recipe incorporates honey and cinnamon for a warm, comforting flavor.
Prepare two medium loaf pans by greasing them or using non-stick spray.
Ensure the pans are well-greased to prevent sticking.
In a large mixing bowl, combine the rolled oats and boiling water. Stir to mix and add the butter, honey, brown sugar, salt, and raisins. Let the mixture cool to lukewarm.
Cooling the mixture prevents the heat from killing the yeast.
Add the yeast to the cooled mixture, followed by the eggs and two cups of flour. Stir vigorously for a few minutes.
Mixing well at this stage ensures even distribution of ingredients.
Gradually add the remaining flour, kneading the dough until it becomes smooth and elastic.
If the dough is sticky, sprinkle a little more flour as needed.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise until doubled in size, about one hour.
A warm, draft-free environment is ideal for rising.
Divide the dough into two portions. Roll each into a rectangle, spread with softened butter, and sprinkle with sugar and cinnamon.
Rolling tightly ensures a uniform swirl in the bread.
Roll up each rectangle into a log, seal the edges, and place seam-side down into the prepared loaf pans.
Press the seams firmly to prevent unrolling during baking.
Cover the pans with plastic wrap and let the dough rise again until it reaches the top of the pans, about 45 minutes.
The second rise gives the bread its final volume.
Preheat the oven to 375°F. Bake the loaves on the middle rack for about 40 minutes, until golden brown.
Check the bread early to avoid overbaking.
Remove the loaves from the oven, brush with melted butter, and cool on a rack before slicing.
Brushing with butter adds a lovely shine and flavor to the crust.
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