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.
Sift flour, salt, baking powder & sugar together in large 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 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 on rack.
If using 2 small loaf pans, baking time should only be about 45 minutes.
Charlene Pettus
Sift flour, salt, baking powder & sugar together in large 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 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 on rack.
If using 2 small loaf pans, baking time should only be about 45 minutes.
Charlene Pettus