I skipped the raisins, I didn't have nonfat dry milk powder so I used 2/3 cup of nonfat milk and subtracted 2/3cup from the 2 1/2 cups of water. I heated the milk, water, and butter and followed every step after that. I didn't find the dough to be too sticky or too flour-ery. To roll out my bread before sprinkling cinnamon sugar on it, I rolled it on a large piece of parchment paper. I did flour it when making my 1st loaf but on my 2nd, I didn't flour the surface (in this case, the parchment) before rolling and the dough did not stick. You can't taste the oats and it's really moist but just don't let your bread sit out too long after it bakes. I wrapped my 2nd loaf in plastic wrap about ten minutes after it's cooled. When fresh, the bread is like French bread: the outside is crispy and the inside is soft and fluffy. So if that's the texture you're looking for, try this recipe.

I'm torn between giving this a 4 or a 5, but based on the fact that I did have a little difficulty with the stickiness of the dough, I decided on 4. Flavor is a 5. I used 2 1/4 c whole wheat flour in place of some of the white, adding nearly 2 tablespoons of vital wheat gluten to the mix. I followed directions as written, using my (new!)Kitchenaid mixer. It required me to add about 1/4 c more flour as I finished off the kneading by hand. Even though it was still somewhat sticky when I put it to first rise, it was very easy to handle when I got to punching it down and rolling it out. Next time I make it I will use less of the cinnamon sugar on top of the loaf, and I'll add it at the beginning of the 2nd rise so it won't fall off. It makes wonderful toast. This is a great breakfast bread! Thanks, Sharon!

This is a very good recipe. I skipped the raisins in the recipe, and had to add nearly a cup of additional flour, to be able to work with the dough. My rising times were much more than an hour and 30 minutes, but I put that down to the fact it's winter in Minnesota and rather cool in my house. But the flavor of this bread was simply deliscious. MY 9 and 10 year old children couldn't get enough. I'll definately make this one again. But next time, I think I'll try wheat flour instead of white, just to mix it up a bit.