Recipe ingredients
- 1 package active dry yeast
- 3/4 cup warm water
- 1/4 cup shortening
- 1/4 cup granulated sugar
- 1 egg
- 2 tablespoons cocoa
- 1 teaspoon salt
- 2 1/4 cups flour
- 1/4 cup oatmeal
- 2 tablespoons melted butter
- 1 1/2 teaspoons cinnamon
- 3 tablespoons sugar
- Brown butter glaze:
- 1 1/2 tablespoons butter
- 3/4 cup sifted powdered sugar
- 1 tablespoon cream
- 1/2 teaspoon vanilla extract
Recipe method
- Dissolve yeast in water. Add shortening, sugar, egg, cocoa, salt and 1 cup of the flour.
- Beat 2 minutes at medium speed of mixer, scraping bowl frequently.
- Stir in remaining flour and oats and blend until smooth. Scrape batter from sides of bowl and cover bowl.
- Let rise until double in bulk, about 1 hour. Stir down batter by beating about 25 strokes.
- Turn out on floured board and divide into 8 equal parts.
- Shape each into a ball, roll in butter and then in cinnamon and sugar which have been blended together.
- Place balls of dough next to each other in a greased 9 x 5-inch loaf pan. Cover. Let rise until double in bulk, about 40 minutes.
- Bake at 375 degrees F for 35 minutes. Remove from pan immediately. Cool.
- Prepare glaze by browning butter in a saucepan over medium heat until a delicate brown. Blend in remaining ingredients until smooth. Drizzle over cooled loaf.
Other yeast bread recipes:
Cinnamon oatmeal bread with icing recipe
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