Orange Oatmeal Raisin Bread Recipe

Publisher Photo

Orange Oatmeal Raisin Bread Recipe

Be the first to add a review
Publisher Photo
For a delicious breakfast, spread slices of this hearty bread with marmalade. The orange juice, molasses and oats are a palate-pleasing combination.
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 35 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 35 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 slice: 160 calories, 3g fat (0 saturated fat), 7mg cholesterol, 241mg sodium, 29g carbohydrate (6g sugars, 1g fiber), 4g protein.

  • 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
  1. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOrange Oatmeal Raisin Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review