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Raisin Brown Bread

"This is a very good bread to have with baked beans, or just on it's own. This recipe can also be used to make rolls."
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Ingredients

3 h 10 m servings 40 cals
Original recipe yields 60 servings (5 loaves)

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Directions

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  1. Combine boiling water, oats, shortening, brown sugar, salt, and molasses. Allow to cool.
  2. Stir 1/2 cup warm water and 1 teaspoon white sugar until sugar is dissolved. Sprinkle yeast over this mixture, and proof while oats are cooling.
  3. Add 3 cups of warm water to the cooled oat mixture. Stir in yeast. Begin stirring in flour 1 cup at a time until it begins to get hard to stir. Dredge raisins in flour, and mix with cinnamon; mix into the dough. Turn onto a lightly floured surface, and knead in enough flour to make a soft but not sticky dough. Cover. Let rise for 1 to 2 hours in a warm place, or until dough doubles in size.
  4. Divide dough into 5 parts. Shape loaves, and place into greased 9 x 5 inch loaf pans.
  5. Bake in a preheated 375 degree F (190 degree C) oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 20 minutes. Cool on wire racks.

Nutrition Facts


Per Serving: 40 calories; 0.6 g fat; 8.8 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 158 mg sodium. Full nutrition

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Reviews

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I cut this recipe down to 1/3 (20 servings) to make it is my bread machine on the dough setting. I waited until the second punch down to add the raisins. My yield was two small loaves - one for ...

A little too dense and heavy for my taste. I used light flavored molasses, but it was still a bit strong, it definately overpowered the cinnamon flavor.

We really liked this bread. I cut the recipe back to 12 servings or 1 loaf. I did have to add a tad more flour, probably 1/3 cup. The cinnamon/raisin/molasses ratio is just right and it bakes...

I thought this had too much water. I had double the oats to make up for it because I ran out of flour. turned out tasty though

very good easy to make I did not need 12 c. of flour More like 9-10