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From The Vista Verde Ranch, Steamboat Springs, CO Courtesy of The Great Ranch Cookbook, by Gwen Ashley Walters I make this bread last night (1/13/03). It is great! My husband bought this cookbook for me on our honeymoon at Elk Mountain Ranch (also featured in the book) & this is one of the first recipes I have tried. I only have a couple of thoughts to add. One, just so that no one else makes the same mistake I did. You need to make the oatmeal per the directions on the package & add the butter to that & add it to the yeast hot. I for whatever reason thought they meant just the rolled oats. So I heated the oats & the butter in the micro & dumped it in & ended up with a really dry lump after only adding the first 3 cups of flour. So I realized my mistake & started over. The second thought is you don't have to add the glaze. I didn't & it turned out wonderful. I hope you enjoy!
- In a mixing bowl, stir together warm water,Maple syrup& yeast.
- Set aside for 5 to 10 minutes.
- Meanwhile, make the oatmeal& add butter.
- Stir to melt butter.
- When the yeast mixture is bubbly, add 3 cups flour, oatmeal, salt& raisins to the yeast mixture.
- Mix on low speed until incorporated.
- Keep adding flour ½ cup at a time until the dough comes together& is only slightly tacky to the touch.
- The dough will be very soft and somewhat sticky.
- Place dough in a greased bowl, cover with plastic wrap& place in a warm place to rise until double in size (about 40 to 60 minutes).
- Spray a 9x5 loaf pan with non-stick cooking spray.
- Turn the dough out onto a lightly floured surface& knead the cinnamon in by sprinkling a little in top, kneading& turning dough& repeating the process until all the cinnamon is used.
- Place the dough in the prepared loaf pan& place in a warm place to rise.
- When the dough has risen about 2 above the pan, put into a preheated 350ºF oven& bake for about 30 minutes.
- The crust will be golden brown.
- Remove from pan& place on a cooling rack.
- Once the bread has cooled, mix the powdered sugar with 3 T of maple syrup.
- Add 1 or 2 T of water to thin to a pouring consistency.
- Pour glaze all over the top of the bread, letting it run down the sides.
I had to have a yeast bread recipe for my bread class. I chose this one. I had to make some different adjustments. Since I was doing a large quanity I made the oatmeal and then let it cool (80*) and the water was only 80* not 110*. The bread came out great. I too did not but on the glaze, ran out of class time.
Very tasty, even with chilly temperatures creating technical difficulties (yeast not wanting to proof; relunctance of dough to rise although eventually it did). The final product was a very robust golden loaf. Other comments: I also kneaded in 2/3 cup of walnuts with the cinnamon; I found 1 cup dried oatmeal to be just about perfect, a few spoonfuls too much after cooking. I did not make the glaze, and the bread is definitely not very sweet but tasty just the same. I may add a bit more syrup or some sort of sweetener next time just to see what happens. Thanks for the recipe!
Wonderful, wonderful. Thanks for sharing a great Cinnamon Raisin Bread recipe. I followed your instructions exactly (thanks for the tip on the oatmeal). It turned out perfect and I did make the glaze but the bread is wonderful alone if you don't feel like making the glaze. Also, Lily Orleans Mura, thank you for trying my Moroccan Lemon Chicken. I am honored it was the first Zaar recipe you tried. :-)