Toasted Oat Raisin Loaves Recipe

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Toasted Oat Raisin Loaves Recipe

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

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 or margarine, softened
  • 1/4 cup honey
  • 2 eggs, beaten
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 egg yolk
  • 1 teaspoon cold water

Directions

In a large skillet, cook and stir oats over medium-low heat for 10 minutes or until lightly toasted. In a large mixing 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.
Editor's Note: Bread may also be shaped into two round loaves and baked on two greased baking sheets.
Originally published as Toasted Oat Raisin Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p50

Nutritional Facts

1 slice: 184 calories, 5g fat (2g saturated fat), 26mg cholesterol, 27mg sodium, 30g carbohydrate (8g sugars, 2g fiber), 5g protein.

  • 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 or margarine, softened
  • 1/4 cup honey
  • 2 eggs, beaten
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 egg yolk
  • 1 teaspoon cold water
  1. In a large skillet, cook and stir oats over medium-low heat for 10 minutes or until lightly toasted. In a large mixing 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.
Editor's Note: Bread may also be shaped into two round loaves and baked on two greased baking sheets.
Originally published as Toasted Oat Raisin Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p50

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