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Recipe Categories: BCRick's HOME PAGEBREAD

Oatmeal Raisin Bread




Source of Recipe


Adapted from Basic White Bread recipe






Recipe Introduction


A breakfast bread, sweeter and meant for light toasting.
Makes: 2 loaves or 3 sm loaves
*NOTES
From the Basic White Bread recipe:
Replaced: 2 tablespoon soft shortening with 1/4 cup butter, 2 tablespoon granulated sugar with 1/2 cup brown sugar. Reduced 5 1/2 cups white bread flour to 4 cups and added 1/2 cup whole wheat flour and 1 cup rolled oats. Also added raisins and cinnamon.





List of Ingredients



• 1 teaspoon white granulated sugar
  
• 1 cup warm water
  
• 1 envelope (2 1/4 teaspoon) active dry yeast
  
• 1 cup whole milk
  
• 1/4 cup butter*
  
• 1/2 cup brown sugar*
  
• 1 1/2 teaspoons salt
  
• 4 cups white bread flour*
  
• 1/2 cup whole wheat flour*
  
• 1 cup boiling water*
  
• 1 cup rolled oats*
  
• 1 cup raisins*
  
• 1 tablespoon ground cinnamon*
  
• 1/2 cup unsweetened applesauce(option)
  
• * NOTES
  






Instructions



1. Place 1 cup raisins in 1/2 cup boiling water, allow to cool, drain.
   
2. Place 1 cup rolled oats in a bowl, pour in 1/2 cup boiling water, allow to cool.
   
3. Dissolve 1 teaspoon sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast, give a slow stir. Set aside 10 minutes.
   
4. Scald 1 cup milk, de-scum, cool to lukewarm. Stir in 1/4 cup butter, 1/2 cup brown sugar, 1 1/2 teaspoon teaspoon salt, 1 tablespoon ground cinnamon and the rolled oats.
   
5. Add milk mixture and 2 cups white bread flour and 1/2 cup whole wheat flour to dissolved yeast mixture. Mix with wooden spoon or electric mixer until smooth and elastic.
   
6. Stir in 1 1/2 cups of remaining white bread flour gradually. If necessary, add more flour, tablespoon at a time, to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Form into a ball.
   
7. Knead dough (about 10 minutes), adding more flour, tablespoon at a time, as necessary, until dough is smooth, elastic and no longer sticky.
   
8. Place in lightly greased bowl, turning the dough to grease all over. Cover with greased waxed paper and a light towel. Place in a non drafty, warm place and allow to rise until doubled (45-60 minutes).
   
9. Punch down in bowl and turn out onto lightly floured board, knead in the raisins making sure they are dispersed evenly throughout the dough and divide into 2 equal portions. Cover and let rest for 10 minutes.
   
10. Shape each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with a light towel.
    
11. Allow to rise in a warm place until dough rises above top of pan in centre and corners are filled (45 to 60 minutes). The dough should be "crowned" over the tops of the loaf pans.
    
12. Preheat oven to 375 F (190 C).
    
13. Option: Lightly brush each loaf with egg wash and sprinkle with raw oats.
    
14. Bake at 375 F (190 C) on lower oven rack for 25 to 30 minutes. In order to make sure that the bread bakes evenly, rotate the loaves front to back, side to side. Most home ovens are not perfect in heat distribution.
    
15. Remove from pans immediately. Brush top crust with butter if a softer crust is desired. Cool on wire racks, turning over occasionally.
    






Final Comments


Variations:
Add 1/2 cup of crushed walnuts or flaked almonds.
Add 2 tablespoons of grated lemon or orange peel.
Add 1 cup of pureed pumpkin or grated zuccini.