Here’s a simple oatmeal raisin bread that tastes great for breakfast and as an after-school snack. The recipe is for 2 loaves: one for eating now and one to freeze for later.
Yield: 2 loaves
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes
- 2-1/4 tsp or 1 pkg (1/4 oz.) active dry yeast
- 1/4 cup warm water, 95 to 110 degrees F
- 2 cups milk, room temperature
- 2 Tbsp brown sugar, packed
- 1-1/2 Tbsp butter, soft
- 2 tsp salt
- 3 cups old fashioned oats
- 3-1/2 cups bread flour, about
- 1-1/2 cups raisins
- In large bowl, add yeast and warm water. Stir until yeast is dissolved. Add milk, brown sugar, butter, and salt. Stir. Mix in oats and let sit for 5 minutes to let the oats soak up liquid. Mix in 2-1/2 cups flour. Slowly add remaining flour, a 1/4 cup at a time, until a thick dough has been formed.
- Turn dough out onto lightly floured board. Knead in raisins for 10 minutes. Put dough into medium, greased bowl. Flip dough over inside bowl so that the dough top is also lightly greased. Cover bowl with clean dishtowel and let rise in warm, draft-free place for 1 hour or until dough is double in bulk.
- Punch down dough. Divide dough into two equal parts and shape into loaves. Place loaves in greased 1.5 qt. bread pan. Cover loaves with clean dishtowel and let rise in warm, draft-free place for 45 minutes or until double in size. Bake loaves at 375 degrees F for 45 minutes. Let cool on rack.