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Fruited Oatmeal Bread

Western.Chefs's picture
  Boiling water 2 Cup (32 tbs)
  Rolled oats 1 Cup (16 tbs)
  Cake yeast 2 Tablespoon
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Warm water 1⁄2 Cup (8 tbs)
  All purpose flour 6 Cup (96 tbs), sifted
  Salt 1 Tablespoon
  Shortening 2 Tablespoon
  Peanuts 3⁄4 Cup (12 tbs), chopped
  Seedless raisins 3⁄4 Cup (12 tbs)

Pour boiling water over rolled oats; stir well, and allow to cool.
Crumble yeast into bowl; add 4 tablesp of the sugar and the warm water.
Mix well; add 1/2 c of the flour, and let stand 10 min.
Then add to rolled-oats mixture with remaining ingredients.
Shape into ball, and place in greased bowl.
Brush top with salad oil.
Cover with clean towel, and let rise in warm place (80°-85°F.) for about 1 1/4 hrs or until double in bulk.
Then knead down; shape into 2 loaves, and place in 2 greased or oiled loaf pans about 9" x 5" x 3".
Brush top with salad oil.
Cover again with clean towel, and let rise for about 1 1/2 hrs or until double in bulk.
Bake in a moderately hot oven of 375°F for 50-55 min.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4867 Calories from Fat 876

% Daily Value*

Total Fat 103 g158%

Saturated Fat 17.8 g88.8%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 5903.5 mg246%

Total Carbohydrates 863 g287.6%

Dietary Fiber 51.7 g206.7%

Sugars 155.8 g

Protein 133 g265.9%

Vitamin A Vitamin C 5.2%

Calcium 36.8% Iron 273.8%

*Based on a 2000 Calorie diet

Fruited Oatmeal Bread Recipe