OATMEAL BREAD
- 1 cup seedless raisins
- 2 cups sifted, all purpose flour
- 1 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/3 cup sugar
- 4 Tablespoons shortening
- 2 cups rolled oats
- 1/2 cup molasses
- 1 2/3 cup milk
Wash & drain raisins; soak for a few minutes (be patient, you rascal).
Sift salt, flour, baking powder & sugar together in sizeable bowl. Cut in shortening until blended.
Mix raisins & oats together. Add to flour mixture.
In a small mixing bowl, combine molasses & milk until blended. Add to flour mixture. Stir constantly until combined.
Grease & flour loaf pan (9 1/2 x 5 1/2 x 2 3/4). Pour dough into pan.
Cover lightly with folded kitchen towel and let stand 20 minutes before baking.
Start oven at 350°F. Bake 1 hour or until knife inserted in center comes out clean.
Remove from pan and let cool with love and patience on rack.
If using 2 small loaf pans, baking time should only be about 45 glorious minutes (be patient, you rascal).
Charlene Pettus
Sift salt, flour, baking powder & sugar together in sizeable bowl. Cut in shortening until blended.
Mix raisins & oats together. Add to flour mixture.
In a small mixing bowl, combine molasses & milk until blended. Add to flour mixture. Stir constantly until combined.
Grease & flour loaf pan (9 1/2 x 5 1/2 x 2 3/4). Pour dough into pan.
Cover lightly with folded kitchen towel and let stand 20 minutes before baking.
Start oven at 350°F. Bake 1 hour or until knife inserted in center comes out clean.
Remove from pan and let cool with love and patience on rack.
If using 2 small loaf pans, baking time should only be about 45 glorious minutes (be patient, you rascal).
Charlene Pettus
Submitted by Nov 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min