Cinnamon Raisin (Cranberry) Oatmeal Bread ~ #ChristmasWeek

Welcome to Day #4 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.

------------------------------------------------

Ahhh... cinnamon!  Wafting through your kitchen it seems to be the aroma of the holidays.  From cookies to cider to steaming French Toast, cinnamon is nearly universally welcomed.  We love our cinnamon treats, but with the cookie and treat overload these past few weeks, I've tried to incorporate holidayish flavors into a hearty and healthy bread.

Personally, I find making homemade bread incredibly fulfilling.  Knowing exactly what ingredients are in my loaf allows me to tweak the bread as I see fit for that day.  Need something more healthy?  We can always add more grains.  Need a bit of a treat?  A nice white loaf usually does the trick.  But want something in between?  We've got the answer right here in this soft, tender Cinnamon Raisin Oatmeal Bread.

Hearty with whole oats, yet sweet with cinnamon and either raisins or cranberries, this bread makes fabulous toast and a mean PBJ.  French Toast becomes extra special with a double dose of cinnamon and a drizzle of pure maple syrup, and with each serving the bread brings servings of heart healthy fiber and whole grains.

So why not join me in a slice and a cup of tea as we visit the rest of today's #ChristmasWeek participants?  I'm certain they have treats to make us swoon!

• Mini Sugar Cookie Houses aka Hot Chocolate Mug Perches by Cravings of a Lunatic
• Eggnog Cookie Truffles by The Weekend Gourmet
• Spiked Candy Cane Hot Chocolate by Hezzi-D’s Books and Cooks:
• Gingerbread Texas Sheet Cake with Lemon Frosting by Chocolate Moosey
• Swirl Cookies by Noshing With The Nolands
• Caramel Apples by My Catholic Kitchen
• Homemade Caramels by Dinners, Dishes, and Desserts
• Puff Pastry Ravioli Mince Pies by Food Lust People Love
• Mounds Brownie Cupcakes by That Skinny Chick Can Bake
• Hot Chocolate Pull Apart Bread by The Dutch Baker’s Daughter
• Sugared Grape and Phyllo Tart by See Aimee Cook
• Taffy Tan Fudge by Mom’s Test Kitchen
• Double Chocolate Pecan Cookies by Cooking In Stilettos
• Cinnamon Raisin Oatmeal Bread by Liv Life
• White Chocolate Candy Cane Fudge by Rants From My Crazy Kitchen
• Devil’s Food Cake Cookies by Try Anything Once Culinary
• Cinnamon Whiskey Balls by Home Cooking Memories
• Pumpkin Chiffon Pie by Jen’s Favorite Cookies
• Chocolate Peanut Butter Cup Cookie Dough Truffles by Cupcakes and Kale Chips
  • 1. Candy Cane Blossoms by Like Mother Like Daughter

And that brings us to today's giveaway courtesy of Swissmar.   Le Cordon Bleu has been a worldwide leader in gastronomy and hospitality for over 100 years and is widely considered the guardian of French culinary technique.   Swissmar now combines this culinary expertise with their own knowledge and brand recognition to introduce this fantastic new line.   The Le Cordon Bleu ceramic ovenware from Swissmar is all freezer safe, oven safe, dishwasher and microwave safe.  The French-inspired Charmant Collection 5 qt. Rectangular Roaster has scalloped edges and is beautiful enough to go straight from oven to table.  Want one for yourself??  Enter to win a Swissmar Roaster  with the Rafflecopter below! 

***This giveaway is for one Swissmar Charmant Collection 5 qt. Rectangular Roaster (winner's choice of color: blue, yellow, red, or white).  This giveaway is open to Continental US residents only.  When the contest concludes, the winner will be chosen by random draw.  The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

a Rafflecopter giveaway

Cinnamon Raisin (or Cranberry) Oatmeal Bread

Hearty with whole grains, yet sweet with cinnamon and raisins (or cranberries), this bread is a treat toasted or used in a traditional French Toast.  Feel free to use all all-purpose flour in place of the whole wheat... all all-purpose will bring a lighter bread!  My family prefers the "wheatiness" of the whole wheat.  Adjust as desired!

Printer Friendly 

Ingredients:
1 cup warm water
2 1/2 tsp active dry yeast (we prefer Red Star Brand)
1 Tbs oil or melted butter
1 1/2 tsp salt
3 Tbs pure maple syrup
1 large egg
1 cup rolled oats
1/4 cup oat bran
2 tsp cinnamon (if you like lots of cinnamon add 2 1/2 tsp!)
1 cup whole wheat flour (may use all all-purpose if desired - makes for a lighter bread!)
1 to 1 1/3 cups all-purpose flour
1 cup raisins or dried cranberries

Add the water and active dry yeast to the bowl of a stand mixer.  Add the oil or butter, salt and maple syrup.  Add egg, oats, oat bran and cinnamon and begin mixer.  Mix until combined.  Add the 1/2 cup of whole wheat flour and continue to mix until incorporated.

Switching to dough hook (unless you started with it) now add the remaining whole wheat flour and mix to combine.  Add the all-purpose flour 1/2 cup at a time until the dough forms a ball.  Allow to knead for 6-10 minutes, adding the raisins or cranberries towards the end of the kneading.  Continue kneading until  the dough becomes smooth and supple.

Place dough in an oiled bowl and cover with a clean dish towel.  Allow to rise in a warm place for an hour to an hour and a half.   Punch dough down and place into a lightly oiled 8 1/2-inch by 4 1/2-inch bread pan.  Cover again with the clean dish towel and allow to rise - about 1 hour.

Toward the end of the rising time, preheat oven to 350ºF.  When dough has risen, place pan into the oven and bake until bread is nicely browned and sounds hollow when tapped, about 30 to 40 minutes.

Remove from oven, remove bread from pan onto a cooling rack and allow to cool.  Enjoy!

Liv Life Note:  If your house is anything like mine this time of year, finding a warm place for the bread to rise can be difficult.  I heat 1 cup of water to boiling in my microwave,  push the cup to the side and place covered bread into the microwave (do not turn on).  I'm always amazed at the perfect temp that 1 cup of water makes that little space!