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Toasted Oatmeal and Raisin Bread
Toasting the oats add a whole new flavor to this hearty bread.
5 to 5-1/2 cups all-purpose flour
1 cup old-fashioned oats, lightly toasted*
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
1-1/2 teaspoons salt
1-1/3 cups water
1/4 cup milk
1/4 cup mild molasses
1/4 cup butter OR margarine
1 large egg
1 cup raisins
3/4 cup chopped walnuts, toasted
Combine 1-3/4 cups flour, oats, undissolved yeast and salt in a large bowl. Heat water, milk, molasses and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, raisins, walnuts and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half to 12 x 7-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seams and sides to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 400oF for 25 minutes or until done. Remove from pans; cool on wire racks.
*To toast oats: Place oats on baking sheet. Bake at 350oF for 5 minutes.