Toasting the oats before preparing the dough gives these lovely loaves wonderful flavor and color. —Penny Kessler, Festus, Missouri
- 2 cups quick-cooking oats
- 6 to 6-1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 3 packages (1/4 ounce each) active dry yeast
- 2 teaspoons salt
- 1-3/4 cups warm milk (120° to 130°)
- 1/4 cup butter, softened
- 1/4 cup honey
- 2 eggs, beaten
- 1 cup raisins
- 1 cup chopped walnuts
- 1 egg yolk
- 1 teaspoon cold water
- In a large skillet, cook and stir oats over medium-low heat for 10 minutes or until lightly toasted. In a large bowl, combine oats, 3 cups flour, brown sugar, yeast and salt. Beat in the milk, butter, honey and eggs until smooth. Stir in raisins, nuts and enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Punch dough down and divide in half. Shape into two loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
- In a small bowl, whisk the egg yolk and cold water; brush over loaves. With a very sharp knife, make three shallow cuts across the top of each loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Editor's Note: Bread may also be shaped into two round loaves and baked on two greased baking sheets. Yield: 2 loaves.
Originally published as Toasted Oat Raisin Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p50
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