- 2 cups boiling water
- 2 cups quick-cooking oats
- 1/2 cup raisins
- 1/2 cup orange juice
- 1/2 cup molasses
- 1/3 cup vegetable oil
- 1 tablespoon salt
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 6 to 6-1/2 cups all-purpose flour
- 1 egg
- 1 tablespoon milk
- In a large bowl pour 2 cups boiling water over oats and raisins. Add the orange juice, molasses, vegetable oil, and salt. Cool to 120°-130°, stirring occasionally.
- In a large bowl, dissolve yeast in warm water. Add the oat mixture and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a round or oval loaf. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
- With a sharp knife, make three to five shallow slashes across the top of each loaf. Beat egg and milk; lightly brush over loaves.
- Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (10 slices each).
Originally published as Orange Oatmeal Raisin Bread in Best of Country Breads 2000, p78
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