Recipe: Toasted Oatmeal and Raisin Bread (using molasses and walnuts)

TOASTED OATMEAL AND RAISIN BREAD
"Toasting the oats add a whole new flavor to this hearty bread."



5 to 5 1/2 cups all-purpose flour, divided use
1 cup old-fashioned oats, lightly toasted*
1 envelope Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt
1 1/3 cups water
1/4 cup milk
1/4 cup mild molasses
1/4 cup butter OR margarine
1 large egg
1 cup raisins
3/4 cup chopped walnuts, toasted

Combine 1 3/4 cups flour, oats, undissolved yeast and salt in a large bowl.

Heat 1 1/3 cups water, milk, molasses and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, raisins, walnuts and 1 cup flour; beat 2 minutes at high speed.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each half to (12x7-inch) rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seams and sides to seal. Place, seam sides down, in 2 greased (8 1/2 x 4 1/2-inch) loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 400 degrees F for 25 minutes or until done. Remove from pans; cool on wire racks.

*To toast oats: Place oats on baking sheet. Bake at 350 degrees F for 5 minutes.


Makes 2 loaves
Source: Fleishmann's Yeast, ACH Food Companies, Inc.