Oatmeal Raisin Bread
|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)|
|Active dry yeast||2 Tablespoon|
|Rolled oats||1 Cup (16 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
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.
Pillsbury's Best All Purpose or Unbleached Flour can be substituted for bread flour.
Omit resting period.
Self-rising flour is not recommended.