Oatmeal Raisin Cinnamon Swirl Bread

Recipe: Oatmeal Raisin Cinnamon Swirl Bread

 (via email from Auguste Escoffier School of Culinary Arts)

***this is an excellent recipe, new family favorite****

Ingredients:
1 cup rolled oats (not instant)
8 oz. boiling water
4 oz. warm water, 100°F-115°F
1 ¼ tsp. active dry yeast
12.5 oz. all-purpose flour
2 Tbsp. brown sugar
1 tsp. salt
1 oz. butter
1 cup raisins
2 Tbsp. cinnamon, ground
1 Tbsp. sugar
1-2 Tbsp. butter, melted and cooled

Method:
* In a large mixing bowl, combine the boiling water and oats. Stir to mix and set aside to cool to room temperature.
* Place the 4 oz. of warm water in a small bowl and add the yeast. Let proof.
* In the mixing bowl of a standing mixer, add the flour, brown sugar and salt, and with a paddle, stir to combine.
* Cut the butter into small pieces. Add to the flour along with the oatmeal and yeast mixture. Mix until a dough forms (about 1 minute) and then switch to a dough hook. Knead about 5 minutes until dough is smooth and elastic.
* Remove dough from bowl and knead in raisins by hand. They can also be added in step 9 if you prefer.
* Place the dough in a lightly oiled bowl, cover with plastic wrap and let proof until doubled in bulk.
* Turn dough out onto lightly floured counter. Do an initial shaping (2 letter folds). Cover and let rest for 10-15 minutes.
* During this time, combine the cinnamon, sugar and melted butter to make a smooth paste.
* Roll out dough into a rectangle with the long side facing you. Spread the paste lightly onto the rectangle of dough. Roll up as you would a jelly roll.
* Place bread, seam side down, in buttered bread pan and cover with plastic wrap. Let dough rise for about an hour or at least until it tops the side of the pan. A light poke should almost disappear.
* During the second proofing, preheat oven to 375°F.
* When loaf is proofed, place in oven and lower heat to 350°F. Bake for 25-40 minutes. The internal temperature of the dough should be at least 200°F.
* Remove from oven, let cool 10 minutes. Then carefully remove bread from the pan on to a rack to cool completely.