Cinnamon Stack Loaf

• Simpler than Cinnamon Rolls, this beautiful multi-grain loaf will be the perfect addition to your next weekend brunch or party.

Ingredients:

Dough:

• 1 pkg. (1/4 ounce) active dry yeast
• 3/4 c. warm water (110 to 115 degrees)
• 1/2 c. old-fashioned oats
• 2-1/2 c. all-purpose flour
• 1/4 c. brown sugar
• 2 T. butter, melted
• 1 egg
• 1 t. salt

Filling:

• 3 T. butter, softened
• 1/3 c. brown sugar
• 2 t. ground cinnamon

Glaze:

• 1 c. powdered sugar
• 6 t. half-and-half cream
• 4 t. butter, softened

Supplies:

Electric bread machine, optional

Mixing bowls

Measuring cups and spoons

Rolling pin

9" x 5" loaf pan

Conventional oven

Wire cooling rack

Glass measuring cup

If you are using an Electric bread machine, place the following ingredients in the bread machine pan in the order recommended by the manufacturer. Run machine on Dough setting, and skip Step 2.

• 1 pkg. (1/4 ounce) active dry yeast
• 3/4 c. warm water (110 to 115 degrees)
• 1/2 c. old-fashioned oats
• 2-1/2 c. all-purpose flour
• 1/4 c. brown sugar
• 2 T. butter, melted
• 1 egg
• 1 t. salt

If stirring up the dough by hand, dissolve yeast in warm water. Add remaining ingredients. Stir to form a soft dough. Turn onto a lightly floured surface.

Knead.

[If using bread machine method, skip this step.]

Place dough in a greased bowl, turning once to grease the top.

Allow dough to rise until doubled, about an hour.

On a lightly floured surface, roll dough to a 12" by 18" rectangle.

Spread with:

• 3 T. butter, softened

Then, sprinkle dough with:

• 1/3 c. brown sugar
• 2 t. ground cinnamon

Using a sharp knife or pizza cutter, cut dough into thirty-six small rectangles (6 by 6 grid), as in Photo 5.

Stack small rectangles together, and stand them in a greased 9"x5" loaf pan.

Cover loaf with a towel, and allow to rise in a warm place until doubled, about 45 minutes.

Meanwhile preheat oven to 375 degrees.

Bake in 375 degree oven for 20-25 minutes, or until golden brown.

Remove from oven, and allow to cool in the pan 10 minutes.

Loosen edges of loaf from the pan with a knife.

Carefully turn loaf out of pan onto a wire rack to cool.

For glaze, combine in a glass measuring cup:

• 1 c. powdered sugar
• 6 t. half-and-half cream
• 4 t. butter, softened

Add additional cream, if necessary, to achieve thin drizzling consistency.

Turn loaf right-side up on a serving platter.

Drizzle glaze over warm loaf.