Hearty Oatmeal Raisin Bread Recipes

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

Steps:

• Heat water nearly to boiling.
• Combine oats, molasses, brown sugar, shortening, salt, cinnamon, and nutmeg and pour hot water over mixture; cool this mixture to lukewarm.
• Dissolve sugar and yeast in warm water and let stand for 10 minutes; add to oat mixture.
• Beat in 2 cups whole wheat flour and beat; then stir in remaining 1 cup and enough all-purpose flour for dough to leave sides of bowl.
• Knead 10-12 minutes, adding flour to make dough smooth. Add raisins (I add with the flour).
• Shape into a ball; rise until double, punch down and put into pans.
• Rise again, then bake at 375°F for 15 minutes, then at 350°F for 45 minutes or until done.

Steps:

• Add first nine ingredients plus gluten to machine in order.
• Select White or Whole Wheat, Regular or Rapid Cycle.
• Add raisins to the dough after the first rising.