My first bite of Very Little Bother Oat Bread left a little somethin’ somethin’ on the tip of my tongue.
It was absolutely delicious all on its own (and I just can’t help but reach for the butter and slather up three pieces every time it comes out of the oven…you know, for quality control ).
But that little somethin’ that each bite leaves behind is a suggestion of sweet, hinting that a special ingredient had been added (besides love of course).
Nothing had been of course, for fear of messing up the delicate balance of dry and wet ingredients. But the idea of a sweet bread couldn’t be shaken.
It wasn’t until my dad and I were secretly slicing up a fresh loaf from the second batch when the idea hit me – cinnamon raisin bread. The idea kinda just fell out of my mouth as the combination of sweet oats and butter melted away.
Oh goodness, had my imagination just spewed from my mouth?
I didn’t give it much thought since the last time I tried to make cinnamon raisin bread was many moons ago, and a complete and utter failure. No rise, bad taste – the defeat wasn’t worth repeating. The idea was put at the very back of the top shelf, where a short gal like myself can’t reach without standing on her tippy toes (on top of the counter).
But my dad’s reaction made me think twice. Perhaps this slightly sweet bread on its own would be a good basis for a generous sprinkle of cinnamon and a heavy toss of raisins.
The experiment ended with delicious results. Three cheers from the family and all but one slice was gone in two days. A winner indeed, given that it too required very little bother.
Very Little Bother Cinnamon Raisin Bread
1/2 of the recipe for Very Little Bother Oat Bread, prepared through the first and second rise.
1/4 cup butter, melted
3 Tbsp brown sugar
1 tsp cinnamon
1/2 – 1/3 cup raisins
After the second rise, instead of shaping into a loaf, roll out dough into an approximate 9″x12″ rectangle. Combine brown sugar and cinnamon well in a small bowl and set aside.
Thoroughly brush the rolled out dough with melted butter, reaching all the edges, yet leaving a 1″ border on one of the shorter ends of the rectangle. Sprinkle brown sugar and cinnamon over the surface covered with butter. Sprinkle raisins randomly on the cinnamon sugar dough.
Starting from the opposite end as the 1″ border, carefully and tightly roll the dough into itself. Take care to make the roll even across so that one side does not end up with more swirl than the other.
Roll all the way to the end, securing the 1″ border to the dough. Place the dough seam down into an oiled loaf pan. Cover with a towel and set in a warm place to rise for 30 minutes.
Bake for 30 minutes and allow to cool completely before slicing.
Enjoy with butter, honey, or use instead of plain bread for lunches – you’ll be your kid’s hero for the day!
If you’re looking to get more done with less, make one entire batch of Very Little Bother Oat Bread and turn half into cinnamon raisin swirl while leaving the other as-is. You’ll have all the meals covered with no more work!