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Raisin Molasses Yeast Bread

 Raisin Molasses Yeast Bread
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.
32 ServingsPrep: 20 min. + rising Bake:25 min. + cooling


  • 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


  • 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

2 of 2

Raisin Molasses Yeast Bread (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 54 calories, 1 g fat (trace saturated fat), trace cholesterol, 57 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.