Toasted Oat Raisin Loaves

Name: Toasted Oat Raisin Loaves
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 2 loaves.
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

Toasting the oats before preparing the dough gives these lovely loaves wonderful flavor and color. —Penny Kessler, Festus, Missouri

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

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 9x5-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.

Editor's Note: Bread may also be shaped into two round loaves and baked on two greased baking sheets.