Oatmeal Raisin Bread
Posted: November 15th, 2008, 5:05 pm
This makes 2 loaves - pan size 9"X5"X3"
2 cups boiling water
1 cup rolled oats - regular or quick
1/2 cup mild molasses
2 tsp salt
1 tbsp butter
1/2 cup lukewarm water
1 package active dry yeast
4 1/2 cups flour
1/2 cup raisins
additional flour
soft butter
Mix thoroughly in a large bowl 2 cups of boiling water and 1 cup rolled oats. Let stand for 1 hour. Add 1/2 cup molasses, 2 tsp salt and 1 tbsp soft butter. In a small bowl dissolve 1 package active dry yeast in 1/2 cup lukewarm water. When the yeast is dissolved add it to the oatmeal mixture. Stir in 4 1/2 cups of flour. Beat thoroughly, cover and let rise until double in bulk. In a small bowl cover 1/2 cup raisins with boiling water. When dough is double in bulk add raisins (squeezed dry) and enough additional flour to make dough firm enough to handle. Knead on floured board or cloth until smooth and elastic. Place in a buttered bowl turning to coat all surfaces. Cover and let rise in a warm place until double in bulk, about 1 hour. Turn out on floured board or cloth and divide in half. Shape into loaves and place in buttered pans. Cover and let rise until almost double in bulk. Bake in a preheated 350 degree oven about 50 minutes or until golden brown and loaves sound hollow when tapped. Remove from pans and cool on wire rack.
2 cups boiling water
1 cup rolled oats - regular or quick
1/2 cup mild molasses
2 tsp salt
1 tbsp butter
1/2 cup lukewarm water
1 package active dry yeast
4 1/2 cups flour
1/2 cup raisins
additional flour
soft butter
Mix thoroughly in a large bowl 2 cups of boiling water and 1 cup rolled oats. Let stand for 1 hour. Add 1/2 cup molasses, 2 tsp salt and 1 tbsp soft butter. In a small bowl dissolve 1 package active dry yeast in 1/2 cup lukewarm water. When the yeast is dissolved add it to the oatmeal mixture. Stir in 4 1/2 cups of flour. Beat thoroughly, cover and let rise until double in bulk. In a small bowl cover 1/2 cup raisins with boiling water. When dough is double in bulk add raisins (squeezed dry) and enough additional flour to make dough firm enough to handle. Knead on floured board or cloth until smooth and elastic. Place in a buttered bowl turning to coat all surfaces. Cover and let rise in a warm place until double in bulk, about 1 hour. Turn out on floured board or cloth and divide in half. Shape into loaves and place in buttered pans. Cover and let rise until almost double in bulk. Bake in a preheated 350 degree oven about 50 minutes or until golden brown and loaves sound hollow when tapped. Remove from pans and cool on wire rack.