*  Exported from  MasterCook  *

                      SESAME-OAT CINNAMON SWIRL LOAF

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   c            Boiling water
   1       c            Rolled oats, quick or
                        -old-fashioned
     1/2   c            Sesame seeds
   1       pk           Active dry yeast
     1/2   c            Warm water (105-115°F)
     1/2   c            Tightly packed dark brown
                        -sugar
     1/4   c            Butter or margarine, melted
   2       ts           Salt
     1/2   c            Whole wheat flour
   4 1/2   c            Unbleached all-purpose flour
   1       tb           Ground cinnamon

  In large mixing bowl, combine boiling water and rolled
  oats. Place sesame seeds in small fry pan. Toast over
  medium heat, stirring frequently, until seeds are
  golden, 3-5 minutes. Stir seeds into oat mixture.
  
  In mixing bowl, dissolve yeast in warm water; add
  brown sugar, and let stand 5 minutes until yeast
  bubbles. Stir in the butter, salt and cooled oat
  mixture. Add whole wheat flour and beat in the
  all-purpose flour until mixture makes a stiff dough.
  Let rest 15 minutes.
  
  Turn out onto lightly floured board and knead for 10
  minutes, until smooth and satiny. Wash bowl, grease
  it, and add dough to bowl; turn over to grease top.
  Cover and let rise until doubled, about 1 hour.
  
  Punch dough down and divide in half. Roll each out to
  make a rectangle 8x12"; sprinkle each half with half
  the cinnamon. Roll up tightly. Seal seams and ends.
  Grease two 8-1/2x4-1/2" loaf pans. Let rise until
  doubled, about 45 minutes to 1 hour. Heat oven to
  375°F. Bake until loaves are golden and sound hollow
  when tapped, 30-35 minutes. Remove immediately from
  pans. Cool on wire racks.
  
  Makes 2 loaves; serves 24.
 
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