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Oatmeal Raisin Bread

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Ingredients
  Apple juice 3 Cup (48 tbs)
  Raisins 2 Cup (32 tbs)
  Margarine/Butter 1⁄2 Cup (8 tbs) (Parkay)
  Bread flour 6 1⁄2 Cup (104 tbs) (Pillsbury's Best)
  Mashed potato flakes 1 Cup (16 tbs) (Hungry Jack)
  Instant non fat dry milk 1 Cup (16 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 3 Teaspoon
  Cinnamon 1 Teaspoon
  Active dry yeast 2 Tablespoon
  Vanilla 3 Teaspoon
  Eggs 2
  Rolled oats 1 Cup (16 tbs)
  Chopped nuts 1 Cup (16 tbs)
Directions

Generously grease three 8x4 or 9x5-inch loaf pans or large cookie sheet.
Heat apple juice to boiling; pour over raisins and margarine.
Cool to 120 to 130°F.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 2 cups flour, potato flakes, instant non fat dry milk, sugar, salt, cinnamon and yeast; blend well.
Add warm liquid, vanilla and eggs to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in 2 cups flour, oats and nuts to form a stiff dough.
On floured surface, knead in 1 to 2 cups flour until dough is elastic, about 10 minutes (dough will be slightly sticky).
Place in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 to 1 1/2 hours.
Punch down dough.
Divide dough into 3 parts; shape into balls.
Allow to rest on counter, covered with inverted bowl, for 15 minutes.
Shape into 3 loaves or hearth loaves.
Place in prepared pans or on cookie sheet.
Cover; let rise in warm place until light and doubled in size, about 1 to 1 1/2 hours.
Heat oven to 350°F.
Bake for 40 to 50 minutes or until loaves sound hollow when lightly tapped.
(Cover with foil after 25 minutes to prevent over browning.) Remove from pans immediately.
3 loaves.
TIPS:
Pillsbury's Best All Purpose or Unbleached Flour can be substituted for bread flour.
Omit resting period.
Self-rising flour is not recommended.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Healthy

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