Honey Oat Cinnamon Swirl Bread
 
 
Makes 1 9"x5" loaf
Ingredients
Dough:
  • 3 cups all-purpose flour
  • ¾ cups rolled oats
  • 2¼ teaspoons active dry yeast
  • 1½ teaspoons salt
  • 1 cup milk
  • 2 tablespoons unsalted butter
  • ¼ cup lukewarm water
  • ¼ cup honey
Crumb topping:
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 tablespoons sugar
  • ¼ teaspoon ground cinnamon
Filling:
  • ¼ cup sugar
  • 2 teaspoons all-purpose flour
  • 1½ teaspoons ground cinnamon
  • 1 egg beaten with 1 teaspoon water
Instructions
Make the dough:
  1. In a large bowl, combine the flour, oats, yeast and salt. I always make yeast breads by hand, but you could also mix everything in the bowl of a stand mixer.
  2. In a separate bowl, warm the milk until it's hot enough to melt the butter - a minute in the microwave should do. Stir in the butter, and then add the water and honey.
  3. Pour the milk mixture into the flour mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it's smooth and elastic - this will take about 10 minutes (less if using a stand mixer). If you're making this recipe by hand, the dough may be very sticky at first, so flour your hands and work surface generously. Add more flour, 1 tablespoon at a time, until the dough is smooth and doesn't stick to your work surface. Place the dough in a lightly oiled bowl, cover and let it rise until doubled, 1-2 hours.
Make the crumb topping:
  1. Melt the butter in a medium bowl. Add the remaining ingredients and stir until well combined. Transfer to the freezer.
Make the filling:
  1. In a small bowl, combine the sugar, flour and cinnamon. Set aside.
Shape and bake the loaf:
  1. Grease a 9"x5" loaf pan.
  2. After the dough has risen, turn it out onto a lightly floured work surface. Roll out dough to a 16"x9" rectangle.
  3. Brush the entire surface with egg wash, leaving a 1" border around the edges. Sprinkle filling in an even layer over the top of the dough. Starting at the short end, tightly roll the dough to make a loaf shape. Pinch the seam and ends to seal and transfer to the prepared pan. Cover the loaf with a clean kitchen towel and let it rise until doubled in size, 1-2 hours.
  4. During the last 15 minutes of rising, preheat oven to 350 degrees.
  5. When the loaf has doubled in size, brush top with remaining egg wash and sprinkle crumb topping over the dough, pressing gently so crumbs adhere.
  6. Bake for 45-50 minutes until golden brown.
  7. Transfer to a wire rack and let it cool completely before slicing and serving.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/honey-oat-cinnamon-swirl-bread/