This bread is so delicious, I made it for French toast, but it tastes quite good with some butter and a glass of milk. There are three variations of this bread. The first would be to omit the swirl. Second, follow swirl directions but instead of using butter, brown sugar and cinnamon, just use cinnamon. The third option is the one below. This bread is very, very sweet, and I would recommend using the butter/sugar swirl combination if you plan on cooking the bread a second time, either in a casserole or French toast.
Maple Oat Bread with Cinnamon Swirl
- 1 cup plus 2 tablespoons lukewarm water
- 2 1/2 teaspoons instant yeast
- 1 tablespoon maple syrup
- 4 tablespoons unsalted butter softened
- 1 1/2 cups rolled oats ground to a powder (use a blender or food processor)
- 3/4 cup whole wheat flour
- 1 teaspoon gluten
- 1 teaspoon orange juice
- 2 cups all purpose flour
- 3 tablespoons brown sugar
- 1/2 teaspoon maple flavoring
- 1 1/4 teaspoon salt
- 4 tablespoons butter
- 1/3 cup brown sugar
- Combine all the dough ingredients.
- Knead until the dough is soft.
- Let rise until the dough has doubled.
- Once the dough has risen, roll out as thin as possible. The thinner the dough, the more swirls.
- Melt the butter and mix with brown sugar.
- Spread on the bread dough.
- Sprinkle with cinnamon.
- Roll up, like a cinnamon roll, making sure to seal the edges.
- Place roll in a loaf pan making sure to tuck the ends down.
- Let the dough rise for another 1 1/2 hours or until doubled.
- Bake in 350 degree oven for 30-40 minutes. After 20 minutes tent with foil to keep the crust from burning.
- Slice and serve.