Have you ever purchased Pepperidge Farm Cinnamon and Raisin Bread? It’s SO good but SO expensive. The next time you’re craving it, try making this recipe. It isn’t exactly the same but it’s very similar and much cheaper. My family loves it.
- 2 packages yeast
- ½ cup warm water
- 1-1/2 cup quick-cooking oats
- 1-1/2 cups warm milk
- 2/3 cup shortening
- 1 cup sugar, divided
- 2 eggs, lightly beaten
- 2 teaspoon salt
- 5 to 5-1/2 cups flour
- 2 tablespoons margarine, melted (I used margarine spread and spread it straight from the container – no melting)
- 2 teaspoons cinnamon
- (You can add raisins if you want – include with the filling)
In a mixing bowl, dissolve yeast in warm water.
Add oats, milk, shortening, ½ cup sugar, eggs, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch down dough; cover and let rest 10 minutes.
Divide in half; roll each portion into a 16×8 rectangle. Brush with butter. Combine cinnamon and remaining sugar (and raisins if you want); sprinkle over dough to within ½” of edges. Roll up jelly-roll style, starting with short side; pinch seams to seal.
Place loaves seam side down in two greased 9x5x3 pans. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 35 for 40-45 minutes or until golden brown (if you check with a thermometer, it will have an internal temperature of 200 degrees). Cover loosely with foil if bread browns too quickly (I definitely had to do this!) Remove from pans to cool on wire racks.