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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 8 |
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My mother introduced this loaf to my family 20 years ago. It was a favorite bread during the holidays and became a favorite at our Bed and Breakfast as the bread in our Creamcheese and Banana Slice French Toast Sandwiches. Ingredients:
3 -3 1/2 cups unsifted all-purpose flour or 3 -3 1/2 cups unbleached all-purpose flour |
1/2 cup sugar |
3 teaspoons salt |
1 teaspoon ground cinnamon |
1/2 teaspoon nutmeg |
5 teaspoons active dry yeast |
2 cups milk |
3/4 cup water |
1/4 cup vegetable oil |
4 cups whole wheat flour |
1 cup quick oats |
1 cup raisins |
melted butter |
Directions:
1. Combine 2 cups of all-purpose flour (spooning lightly to measure) the sugar, salt, cinnamon, nutmeg and yeast in a large bowl.
2. Heat milk, water and oil in a medium size sauce pan until very warm (120 to 130-degrees).
3. Pour into dry ingredients.
4. Beat mixture with electric mixer on medium speed 4 minutes or until well blended.
5. Add whole wheat flour, oats and raisins; beat with a wooden spoon until blended.
6. Beat in enough of the remaining white flour to make a soft dough.
7. Turn dough out onto a light floured surface.
8. Kneed until smooth and elastic, about 5 minutes, using only enough of the remaining white flour to keep the dough from sticking.
9. Place dough into a large buttered bowl; turn to bring buttered side up and cover with a cloth.
10. Let rise in a warm place, away from drafts, until double in volume, about one hour.
11. Grease two loaf pans.
12. Punch down dough; divide in half; shape into loaves.
13. Place loaves in pans; brush tops with melted butter.
14. Cover and let rise in a warm place until double, about 30 minutes.
15. Bake at 375-degrees for 40 minutes and loaves sound hallow when tapped with fingers.
16. Remove from pans to wire rack and brush with butter.
17. Let cool.
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