Raisin Molasses Yeast Bread Recipe

Raisin Molasses Yeast Bread Recipe
Raisin Molasses Yeast Bread Recipe photo by Taste of Home
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Raisin Molasses Yeast Bread Recipe

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My family loves this bread toasted and topped with butter or jam. It's a different kind of raisin bread because it's not sweet.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake:25 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake:25 min. + cooling

Ingredients

  • 3/4 cup boiling water
  • 1/2 cup quick-cooking oats
  • 1/4 cup molasses
  • 1/2 teaspoon butter, softened
  • 3/4 teaspoon salt
  • 1-1/8 teaspoons active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 to 2-1/2 cups all-purpose flour
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts

Directions

In a large bowl, combine the water and oats; let stand for 30 minutes. Add the molasses, butter and salt. In a small bowl, dissolve yeast in warm water; add to oat mixture. Stir in enough flour to form a soft dough. Stir in raisins and nuts.
Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn out onto a lightly floured surface; divide in half. Shape into two loaves. Place into two greased 5-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to a wire rack to cool. Yield: 2 loaves (16 slices each).
Editor's Note: The baked bread may be frozen for up to 3 months.
Originally published as Raisin Molasses Yeast Bread in Cooking for One or Two Cookbook 2003, p258

Nutritional Facts

1 slice: 54 calories, 1g fat (0 saturated fat), 0 cholesterol, 57mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 3/4 cup boiling water
  • 1/2 cup quick-cooking oats
  • 1/4 cup molasses
  • 1/2 teaspoon butter, softened
  • 3/4 teaspoon salt
  • 1-1/8 teaspoons active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 to 2-1/2 cups all-purpose flour
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts
  1. In a large bowl, combine the water and oats; let stand for 30 minutes. Add the molasses, butter and salt. In a small bowl, dissolve yeast in warm water; add to oat mixture. Stir in enough flour to form a soft dough. Stir in raisins and nuts.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. Punch dough down. Turn out onto a lightly floured surface; divide in half. Shape into two loaves. Place into two greased 5-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to a wire rack to cool. Yield: 2 loaves (16 slices each).
Editor's Note: The baked bread may be frozen for up to 3 months.
Originally published as Raisin Molasses Yeast Bread in Cooking for One or Two Cookbook 2003, p258

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