Craig Claiborne

Raisin-Oat Cinnamon Bread

Preparation info

  • 2

    loaves
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1¼ cups milk, scalded
  • 1 cup uncooked rolled oats, either quick cooking or regular
  • ¼

Method

  1. Pour one cup of the milk over the oats. Stir in the shortening, one-quarter cup of the sugar and the salt, and cool to lukewarm.

  2. Cool the remaining milk to lukewarm, add the yeast, and stir until dissolved. Add to the oats mixture.

  3. Stir in the egg, flour and raisins and mix to a soft dough. Turn dough out on a lightly floured board an