Mother's Glazed Cinnamon-Raisin Loaves :rectnt

Mother's Glazed Cinnamon-Raisin Loaves

This recipe, adapted from my mother’s own personal recipe collection, was worn and spattered, obviously a family favorite for many years, as it has become for us now. Teddy told me the first time I made it, “Mommy, this is the best bread you’ve ever made! But then diplomatically added, “Since the last time you made bread!”

Makes 2 loaves.


1 1/2 cups scalded milk
1 cup uncooked old-fashioned or quick oatmeal
1 cup raisins, optional
1/4 cup sugar
1/4 cup shortening
2 teaspoons salt
1/2 cup lukewarm water (105 - 115 degrees)
1 (2 1/4 teaspoons) package active dry yeast
1 large egg
4 1/2 cups flour

1/2 cup sugar
2 Tablespoons cinnamon

1/2 cups sugar
1/4 cup water
1 pinch cream of tartar
1 cup sifted powdered sugar


In a large bowl, combine the scalded milk, oatmeal, raisins (if desired), sugar, shortening and salt.
Stir the oatmeal mixture occasionally until it has cooled to lukewarm.
Meanwhile, in a small bowl, combine the lukewarm water and yeast.
Let stand until the yeast is dissolved and bubbly (about 5 minutes).
Stir the yeast mixture into the cooled oatmeal mixture in the large bowl.
Beat in the egg.
Gradually stir in enough flour to make a soft dough.
Lightly dust a clean work surface with flour.
Turn the dough out onto the floured surface.
Knead in the remaining flour, working until the dough is smooth and satiny (about 10 minutes).
Wash and dry the large bowl.
Lightly spray the bowl with non-stick vegetable oil coating.
Place the dough in the bowl, turning to grease the top.
(No need to clean up the floured surface; it will be used again).
Cover the dough with a clean towel.
Let the dough rise in a warm place until doubled.
When the dough has doubled, punch out the air bubbles.
Turn the dough out again onto the floured surface.
Divide the dough into two equal halves.
Cover the halves with the towel; let rest for 10 minutes.
Meanwhile, in a small bowl, stir together the filling ingredients; set aside.
Lightly spray two large bread pans with non-stick vegetable oil coating; set aside.
Roll each half of dough into a large rectangle. Sprinkle each rectangle with one half of the filling mixture.
Starting at one short edge of each rectangle, roll up as for a jelly-roll, forming a loaf.
Pinch the edges to seal and tuck under the ends, forming loaves.
Place the shaped loves into the prepared pans.
Cover the loaves with the towel.
Let rise again until the loaves fill the pans and begin to round above the tops of the pans.
When the loaves are almost ready to bake, preheat the oven to 350ºF.
Bake the loaves for 40 minutes, or until the the tops are nicely browned and the loaves sound hollow when tapped.
(If the loaves are browning too quickly, loosely cover with foil for the last few minutes).
Immediately after baking, remove the loaves from the pans to cool on wire racks.
Meanwhile, prepare the glaze.
In a small saucepan, over medium heat, cook the 1/2 cup sugar, water and cream of tartar until it forms a thin syrup.
Cool the syrup.
Stir in the powdered sugar until smooth.
Spread the glaze over the cooled loaves.

SOURCE: Adapted by LuAnn Row Bermeo from her mother, Effie Marie Klooster Row.

Sorry these directions look so long. I pulled the original paragraphs apart into separate individual sentences/steps, the way Oz prefers. This bread really ISN'T hard to make, and is 101% worth any effort!


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