Back to Toasted Oat Raisin Loaves

Print Options

 
 
 Print

Toasted Oat Raisin Loaves Recipe

Toasting the oats before preparing the dough gives these lovely loaves wonderful flavor and color. —Penny Kessler, Festus, Missouri
TOTAL TIME: Prep: 40 min. + rising Bake: 40 min. YIELD:32 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 serving (1 slice) equals 184 calories, 5 g fat (2 g saturated fat), 26 mg cholesterol, 27 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein.