Toasted Oatmeal and Raisin Bread
Makes 2 loaves
5 to 5-1 / 2 cups all-purpose flour
1 cup old-fashioned oatmeal, lightly toasted*
1 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
In a large bowl, combine 1-3 / 4 cups flour, oatmeal, undissolved yeast, and salt. 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 oatmeal: Place oatmeal on baking sheet. Bake at 350oF for 5 minutes.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2.3 ounces (65 g )
Calories 190; Total fat 5 g; Saturated fat 1.5 g;
Cholesterol 15 mg; Sodium 200 mg; Carbohydrates 31 g;
Dietary fiber 2 g (0.9 g / oz); Sugars 7 g; Protein 4 g