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.

Tina

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Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
2 hrs
total:
3 hrs 10 mins
Servings:
60
Yield:
5 loaves
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine boiling water, oats, shortening, brown sugar, salt, and molasses. Allow to cool.

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  • 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.

  • 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.

  • Divide dough into 5 parts. Shape loaves, and place into greased 9 x 5 inch loaf pans.

  • 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

40 calories; protein 0.4g; carbohydrates 8.8g; fat 0.6g; sodium 157.9mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/06/2004
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 my family and one to give away as a hosting gift. The flavor was good (I added more raisins) and of course with the oats the texture was so soft. It definately satisfied my craving for raisin bread! Read More
(12)

Most helpful critical review

Rating: 3 stars
10/09/2005
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. Read More
(6)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/06/2004
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 my family and one to give away as a hosting gift. The flavor was good (I added more raisins) and of course with the oats the texture was so soft. It definately satisfied my craving for raisin bread! Read More
(12)
Rating: 3 stars
10/09/2005
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. Read More
(6)
Rating: 5 stars
03/30/2014
very good easy to make I did not need 12 c. of flour More like 9-10 Read More
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Rating: 4 stars
06/06/2016
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 up to a great tasting bread. Read More
Rating: 3 stars
01/24/2016
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 Read More
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