Raisin-Oat Cinnamon Bread

Rate this recipe

Preparation info

  • 2

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups milk, scalded
  • 1 cup uncooked rolled oats, either quick cooking or regular
  • ¼ cup shortening
  • ¾ cup sugar
  • teaspoons salt
  • 1 package active dry yeast
  • 1 egg, lightly beaten
  • cups sifted all-purpose flour, approximately
  • ½ cup seedless raisins
  • 1 teaspoon ground cinnamon
  • ¼ cup melted butter


  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 and knead until smooth and elastic. Shape into a ball and place in a clean greased bowl, turning once to grease the top.

  4. Cover and let rise in a warm place for about one hour, until doubled in bulk. Punch down, cover, and let rest for ten minutes. Divide dough into halves and shape into loaves. Place each in a greased pan (9 × 5 × 3 inches). Cover and let rise again in a warm place for about one hour, until doubled in bulk.

  5. Preheat oven to moderate (350°F.).

  6. Bake for forty-five to sixty minutes, or until the loaves sound hollow when tapped on the bottom.

  7. Combine the remaining sugar with the cinnamon. While the loaves are still hot, brush with the melted butter and sprinkle tops, sides and ends with the sugar mixture.

Part of