Oatmeal Raisin Bread Recipe
I adore this Oatmeal Raisin Bread recipe as it brings such positive reviews every single time I prepare it. It is an effortless Main Dish. You will fall head over heels in love with this easy and delectable Oatmeal Raisin Bread recipe as soon as you try it!
Ingredients
3 cups apple juice
2 cups raisins
1/2 cup Parkay® margarine or butter
5 1/2 to 6 1/2 cups Pillsbury's Best® Bread Flour
1 cup Hungry Jack® Mashed Potato Flakes
1 cup instant non fat dry milk
1/3 cup sugar
3 teaspoons salt
1 teaspoon cinnamon
2 pkg. active dry yeast
3 teaspoons vanilla
2 eggs
1 cup rolled oats
1/2 to 1cup chopped nuts
Directions
Generously grease three 8x4 or 9x5-inch loafpans or large cookie sheet.
Heat apple juice to boiling; pour over raisins and margarine.
Cool to 120 to 130°F.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 2 cups flour, potato flakes, instant non fat dry milk, sugar, salt, cinnamon and yeast; blend well.
Add warm liquid, vanilla and eggs to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in 2 cups flour, oats and nuts to form a stiff dough.
On floured surface, knead in 1 to 2 cups flour until dough is elastic, about 10 minutes (dough will be slightly sticky).
Place in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 to 1 1/2 hours.
Punch down dough.
Divide dough into 3 parts; shape into balls.
Allow to rest on counter, covered with inverted bowl, for 15 minutes.
Shape into 3 loaves or hearth loaves.
Place in prepared pans or on cookie sheet.
Cover; let rise in warm place until light and doubled in size, about 1 to 1 1/2 hours.
Heat oven to 350°F.
Bake for 40 to 50 minutes or until loaves sound hollow when lightly tapped.
(Cover with foil after 25 minutes to prevent overbrowning.) Remove from pans immediately.
3 loaves.
TIPS:
Pillsbury's Best® All Purpose or Unbleached Flour can be substituted for bread flour.
Omit resting period.
Self-rising flour is not recommended.
Heat apple juice to boiling; pour over raisins and margarine.
Cool to 120 to 130°F.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 2 cups flour, potato flakes, instant non fat dry milk, sugar, salt, cinnamon and yeast; blend well.
Add warm liquid, vanilla and eggs to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in 2 cups flour, oats and nuts to form a stiff dough.
On floured surface, knead in 1 to 2 cups flour until dough is elastic, about 10 minutes (dough will be slightly sticky).
Place in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 to 1 1/2 hours.
Punch down dough.
Divide dough into 3 parts; shape into balls.
Allow to rest on counter, covered with inverted bowl, for 15 minutes.
Shape into 3 loaves or hearth loaves.
Place in prepared pans or on cookie sheet.
Cover; let rise in warm place until light and doubled in size, about 1 to 1 1/2 hours.
Heat oven to 350°F.
Bake for 40 to 50 minutes or until loaves sound hollow when lightly tapped.
(Cover with foil after 25 minutes to prevent overbrowning.) Remove from pans immediately.
3 loaves.
TIPS:
Pillsbury's Best® All Purpose or Unbleached Flour can be substituted for bread flour.
Omit resting period.
Self-rising flour is not recommended.
