Comments on: Wednesday Baking | Oatmeal Cinnamon Bread

By: Kris C.

Kris C. — Sun, 15 Jan 2012 03:22:22 +0000

So yummy! This will be in my regular bread rotation now. And thanks for the great tip about wetting the dough with water instead of using butter when adding the cinnamon and sugar – this is the first time I haven’t experienced the gapping in the loaf.

By: Karen S.

Karen S. — Tue, 08 Feb 2011 19:34:04 +0000

Two of my girlfriends each welcomed a little baby into the world on Friday — and I have two loaves of this in the oven right now! However…. it smells SO good that I’m not sure I can part with it. Think it’d be gauche to bring them, um, pre-sliced, quality-tested, cinnamon bread? Just kidding!

Once again, another great recipe that a newbie like me enjoyed making!!!

By: Betty

Betty — Sat, 27 Feb 2010 03:37:35 +0000

This is just the BEST recipe for a great tasting bread. It was so easy and I will
be making this often. Thank you for all the excellent tips on making your
breads. I’m going to try them all.
Toast in the morning ….. what could be better on a very snowy Saturday.

Thank you – Thank you .
P.S. You sure did a great job on TV – Your children are beautiful!

By: Steve

Steve — Sun, 14 Feb 2010 16:04:40 +0000

Made this morning and we all love it! Once again, it was all a bit of a rush and my kneading skills need to be improved, next week I will put aside much more time for it all. However, the result was really good. Am looking forward to having it as toast if any is left in the morning.

By: Cate

Cate — Sat, 13 Feb 2010 18:50:42 +0000

You’re killing me with these delicious bread recipes! Banana yeast bread…oh, yum. Please post!

By: Erika

Erika — Fri, 12 Feb 2010 20:40:42 +0000

I’m so pleased with myself I wanted to make cinnamon raisin bread after reading this post, so I decided last night was the night to attempt! I ended up using a recipe from a cookbook for cinnamon raisin swirl bread rather than this because I hadn’t printed the recipe at work.

It turned out fabulous! And I’ve only attempted yeast breads a few times. No gaps! Funny though, the recipe in the cookbook told me to brush the dough with butter, and then spread with cinnamon/sugar – I actually melted the butter, was about to put in on, and then said WAIT! – this is what makes the gap! And then I switched to water, thanks to you!

By: Faith

Faith — Fri, 12 Feb 2010 17:08:21 +0000

I substitued applesauce for the shortning and it turned out fine. My husband and I adore this bread. It is so good.

By: Deb

Deb — Fri, 12 Feb 2010 01:21:31 +0000

This was AWESOME! Everyone in our family loved it and the fact that the recipe makes two loaves means I can take one to a neighbor tomorrow too.
Thanks so much!
Blessings,
Deb

By: Megg

Megg — Thu, 11 Feb 2010 20:42:49 +0000

Yum! Thanks for that recipe!
I have a question. I’m sure the answer is a whole-hearted yes, but I’m wondering if baking your own bread really DOES save money? I feel like I’m constantly buying flour because we go through it so quickly (also because my husband has sourdough and we use that weekly which involves flour to feed it!) Am I really saving money in the long run?

(By the way, I’m about to run to the store to get some flour to bake bread for grilled cheese sandwiches tonight!)

By: Erika

Erika — Thu, 11 Feb 2010 17:38:51 +0000

Uhoh I think I might have a yeast problem! I have a jar in my pantry that I bough about a month or so back. If I put it in the freezer now do you think it will be ok? Do you use frozen yeast the same way you’d use room temp yeast, or do you have to do something with it first?