Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
40 mins
additional:
2 hrs
total:
3 hrs 10 mins
prep:
30 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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