Oatmeal Raisin Bread
Makes 2 loaves
Servings: 20 slices
Combine first 6 ingredients
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar packed
- 1 tsp salt
- 1/2 cup butter softened
- 1 cup quick cooking oats uncooked
- 1 cup raisins
- 1 package dry yeast
- 1/2 cup water, warm 105°-115°
- 1/2 cup sugar
- 1 Tbsp cinnamon ground
Combine first 6 ingredients in a large bowl; mix well. Add boiling water, stirring to melt butter. Cool mixture to 105°-115°.
Dissolve yeast in warm water, let stand 5 minutes. Add to oats mixture and mix well. Gradually stir in enough flour to make soft dough.
Turn dough out onto a floured surface. Knead 8-10 minutes until smooth & elastic. Place in a well-greased bowl, turning to grease top.
Rise & Prepare for Baking
Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.
Punch dough down. Turn onto floured surface. Knead 2 minutes. Divide dough in half and let rest for 10 minutes. Roll each half into 18" x 9" rectangles.
Combine sugar & cinnamon. Sprinkle half the sugar mixture evenly over each rectangle. Roll up jelly-roll fashion, beginning at the short end. Fold under ends and place in 2 greased 9x5x3" loaf pans.
Brush with melted butter. Cover & let rise in a warm place, free from drafts, for about 40-50 minutes or until doubled in bulk.
Bake at 375° for 40-45 minutes or until loaves sound hollow when tapped. Removed loaves from pans & cool on wire racks.
Calories: 242kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 161mg | Potassium: 130mg | Fiber: 2g | Sugar: 11g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg