Oatmeal Cinnamon Raisin Bread

This is a super tasty "in between" bread to make. Not a sweet loaf bread, but too sweet to go with dinner.

Start with half milk-half water. Heat it (too hot to leave your finger in it, but cool enough to touch) and add the yeast (1 Tb) and a few Tbs of sugar. Add about a cup of whole wheat flour, salt about 2 tsp of cinnamon and stir until you can see it become stretchy. At this point, add the raisins (amount up to you).

Add as many oats as you like. (I put about 3/4 cup). Continue to stir in more w.w. flour until it is ready to knead.

Knead in more flour until it is not too sticky, but not too firm. This bread tastes better if it is a little less dense.

Let it rise (about an hour or more, until doubled). Punch it down and roll out the width of your loaf pan. Generously sprinkle cinnamon (and a little sugar if you want it sweeter) over the whole surface. Roll it up and stick it in the pan. Let rise again, and then bake at high heat until done....who knows when that will be with the Omani ovens! (about 20 minutes).

Enjoy! Great for breakfast toast with butter.

Wine Update

Because there are only 2 of us, popping a bottle of wine isn't practical when you just want a glass with dinner. So we buy boxes as well as bottles. (Not very romantic, but there are some decent ones out there).

Coolabah is not one of them. The first box we got of Coolabah white was pretty good, but the quality dropped dramatically next time, for both their dry white and red.

Drostey-Hoff and Stanley both trump Coolabah in quality.