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Raisin Brown Bread

Raisin Brown Bread

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    3 h 10 m
Tina

Tina

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 {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

eastcoasthiker
12

eastcoasthiker

3/6/2004

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!

April
6

April

10/9/2005

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.

Ginny
0

Ginny

3/30/2014

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

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