Toasted Oatmeal-Raisin Bread |
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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Toasting the oatmeal before adding it to the other ingredients adds a wonderful, nutty layer of flavor. Recipe is from Fleischmann's. Ingredients:
5 -5 1/2 cups all-purpose flour |
1 cup old-fashioned oats, lightly toasted |
1 (1/4 ounce) envelope yeast |
1 1/2 teaspoons salt |
1 1/3 cups water |
1/4 cup milk |
1/4 cup mild molasses |
1/4 cup butter or 1/4 cup margarine |
1 large egg |
1 cup raisins |
3/4 cup chopped walnuts, toasted |
Directions:
1. To toast oatmeal and walnuts, place on a baking sheet in a single layer and bake at 350 degrees for 5 minutes.
2. Combine 1-3/4 cups flour, oats, undissolved yeast and salt in a large bowl. Heat water, milk, molasses and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, raisins, walnuts and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, 8 to 10 minutes. Cover; let rest 10 minutes.
3. Divide dough in half; roll each half to 12 x 7-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seams and sides to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Bake at 400F for 25 minutes or until done. Remove from pans; cool on wire racks.
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