| OATMEAL RAISIN BREAD |
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Makes 2 loaves bread1-1/2 cups boiling water 1-1/2 cups uncooked oats 1/4 cup dark molasses 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick 1/4 cup sugar 1 tablespoon salt 1 cup raisins 2 packages active dry yeast 1/2 cup warm water (110F to 115F) 2 eggs 4-1/2 cups all-purpose flour Pour boiling water over oats, molasses, Crisco, sugar, and salt in a large bowl; stir until Crisco is melted. Stir in raisins. Cool to warm (110ºF to 115ºF). Sprinkle yeast over warm water; let stand until softened. Add to warm mixture in bowl. Add eggs, one at a time, beating well after each addition. Add about one-half of flour, 1/2 cup at a time, beating vigorously after each addition. Beat in remaining flour (dough will be soft). Place dough in a greased deep bowl and turn to bring greased surface to top. Cover; let rise in a warm place until doubled (45 minutes to 1 hour). Beat down dough with a spoon and divide in half. Spread each half evenly in a greased 9- x 5- x 3-inch loaf pan. Cover; let rise again until doubled (about 45 minutes). Preheat oven to 350ºF. Bake at 350ºF for 40 to 45 minutes. Let cool for 10 minutes in pans on a rack; remove from pans. |
