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Orange Oatmeal Raisin Bread

 Orange Oatmeal Raisin Bread
For a delicious breakfast, spread slices of this hearty bread with marmalade. The orange juice, molasses and oats are a palate-pleasing combination.
30 ServingsPrep: 25 min. + rising Bake: 35 min.

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 1 egg
  • 1 tablespoon milk

Directions

  • 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.

2 of 2

Orange Oatmeal Raisin Bread (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 serving (1 slice) equals 160 calories, 3 g fat (trace saturated fat), 7 mg cholesterol, 241 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.