Raisin Brown Bread

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 139 cals
Serving size has been adjusted!
Original recipe yields 60 servings

Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

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

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