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Thread: Raisin-Oatmeal Bread

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    Default Raisin-Oatmeal Bread

    1 1/2 cups water
    1 1/2 teaspoons salt
    1 1/2 cups quick-cooking oats
    1/3 cup packed brown sugar
    1 tablespoon shortening
    1 package active dry yeast
    1/4 cup warm water (105 to 115)
    1/2 cup raisins
    3 to 3 1/4 cups all-purpose flour
    1 egg white, slightly beaten
    2 tablespoons quick-cooking oats

    1. Heat water and salt to boiling in 3-quart saucepan. Stir in 1 1/2 cups oats, the brown sugar and shortening; cool to lukewarm. Dissolve yeast in 1/4 cup warm water. Stir into oat mixture. Stir in raisins. Mix in flour with spoon (dough will be sticky). Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place (85) until double, about 1 1/2 hours. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.)

    2. Grease loaf pan, 9 x 5 x 3 inches. Punch down dough; shape into rounded loaf. Place in pan. Brush top with egg white; sprinkle with 2 tablespoons oats. Cover; let rise in warm place until double, about 1 hour.

    3. Heat oven to 375. Bake until dark brown, 40 to 45 minutes. Remove from pan; cool on wire rack.

    1 SLICE: Calories 155 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 230mg; Carbohydrates 32g (Dietary Fiber 2g); Protein 4g.
    Last edited by Chef; June 16th, 2008 at 02:46 AM.

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