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    Raisin Brown Bread
"This is a very good bread to have with baked beans, or just on it's own.
This recipe can also be used to make rolls."

   

Directions:
Combine boiling water, oats, shortening, brown sugar, salt, and molasses.
Allow to cool.
Stir 1/2 cup warm water and 1 teaspoon white sugar until sugar is dissolved.
Sprinkle yeast over this mixture, and proof while oats are cooling.
Add 3 cups of warm water to the cooled oat mixture.
Stir in yeast.
Begin stirring in flour 1 cup at a time until it begins to get hard to stir.
Dredge raisins in flour, and mix with cinnamon; mix into the dough.
Turn onto a lightly floured surface, and knead in enough flour to make a soft but not sticky dough.
Cover.
Let rise for 1 to 2 hours in a warm place, or until dough doubles in size.
Divide dough into 5 parts.
Shape loaves, and place into greased 9 x 5 inch loaf pans.
Bake in a preheated 375 degree F (190 degree C) oven for 20 minutes.
Reduce heat to 350 degrees F (175 degrees C), and bake an additional 20 minutes.
Cool on wire racks.
Ingredients:
2 cups boiling water
1 cup rolled oats
2 tablespoons shortening
3 tablespoons brown sugar
4 teaspoons salt
1 cup molasses
1/2 cup warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
2 tablespoons active dry yeast
3 cups warm water (110 degrees F/45 degrees C)
12 cups bread flour
1 1/2 cups raisins
1 1/2 teaspoons ground cinnamon

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