For a delicious breakfast, spread slices of this hearty bread with marmalade. The orange juice, molasses and oats are a palate-pleasing combination.
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VERIFIED BY Taste of Home Test Kitchen
- 2 cups quick-cooking oats
- 1/2 cup raisins
- 2-1/2 cups water, divided
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup orange juice
- 1/2 cup molasses
- 1/3 cup vegetable oil
- 1 tablespoon salt
- 6 to 6-1/2 cups all-purpose flour
- 1 egg
- 1 tablespoon milk
- Place oats and raisins in a bowl. Heat 2 cups water to 120°-130°; pour over oats and raisins. Cool to 110°-115°, about 10 minutes. Place yeast in a small bowl. Heat remaining water to 110°-115°; pour over yeast to dissolve. Add to oat mixture. Add the orange juice, molasses, oil, salt and 3 cups flour; beat until smooth. Stir into 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. 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.
Originally published as Orange Oatmeal Raisin Bread in Best of Country Breads 2000, p78