My Mom's Oatmeal Raisin Bread
I just had a few bites of this, it's delish.
1 1/2 cups water
1 cup steel-cut or rolled oats
1 TBL butter
3/4 tsp salt
Combine in a pan and stir over medium low heat until oatmeal is soft, smooth and thick, says to cook for 20 min but it didn't take that long. Don't let it scortch. (If it does and isn't too bad just let it sit for several minutes off of the heat and stir a couple TBL of water in and scrape oatmeal off the bottom of the pan.) Let it cool until tepid. Tepid feels warm to the touch or is 115 degrees.
Combine 1 pkg yeast in 1/4 cup of warm water and let stand for 5 minutes. Add it to the cooled oatmeal mixture along with 1/2 cup room temp water and 1/3 cup molasses.
If mixing by hand: Using a large bowl stir 1 1/2 cups of raisins into the mixture and gradually add 3 3/4-4 cups of unbleached all purpose flour. You can add the last of the flour after turning the mixture onto a floured surface as stirring becomes very hard. The dough should be moist but not sticky. Knead it until it's smooth.
If you have access to a heavy stand mixer: measure the oatmeal after everything except the flour has been added. Divide it in half and add one half to the mixer. Use the dough hook. Add one half of the flour and stir on low or #2 for a couple minutes, then on #4 until the dough pulls away from the side of the bowl and forms a ball. Repeat with the other half of the dough. Knead it briefly to make it smooth. Combine the dough to rise.
Place the dough in an oiled container at least twice as large as the dough. Oil or spray the top of the dough with cooking spray. Cover the container with plastic wrap and a towel. Keep it in a warm place (75-80 is ideal) until it doubles, usually about 1 1/2 hours. Turn it out onto a lightly floured surface, punch down and divide in half. Form each half into a ball, cover and let rest for 20 minutes. Flatten into an oval, fold over to make a torpedo shape, pinch the seams together, tuck the ends under and either place in an oiled 8 1/2 X 4 1/2 inch oiled pan or for free standing loaves place seam side down on as lightly oiled baking sheet. Cover the loaves loosely with plastic wrap and let rise again, about an hour and a half. If the loaves are in pan the dough should rise an inch and a half above the rim of the pan.
Bake 40-45 minutes in a 375 degree preheated oven. Rotate half way through. Baked loaves should make a hollow sound when thumped on the bottom. Cool before serving.
1 1/2 cups water
1 cup steel-cut or rolled oats
1 TBL butter
3/4 tsp salt
Combine in a pan and stir over medium low heat until oatmeal is soft, smooth and thick, says to cook for 20 min but it didn't take that long. Don't let it scortch. (If it does and isn't too bad just let it sit for several minutes off of the heat and stir a couple TBL of water in and scrape oatmeal off the bottom of the pan.) Let it cool until tepid. Tepid feels warm to the touch or is 115 degrees.
Combine 1 pkg yeast in 1/4 cup of warm water and let stand for 5 minutes. Add it to the cooled oatmeal mixture along with 1/2 cup room temp water and 1/3 cup molasses.
If mixing by hand: Using a large bowl stir 1 1/2 cups of raisins into the mixture and gradually add 3 3/4-4 cups of unbleached all purpose flour. You can add the last of the flour after turning the mixture onto a floured surface as stirring becomes very hard. The dough should be moist but not sticky. Knead it until it's smooth.
If you have access to a heavy stand mixer: measure the oatmeal after everything except the flour has been added. Divide it in half and add one half to the mixer. Use the dough hook. Add one half of the flour and stir on low or #2 for a couple minutes, then on #4 until the dough pulls away from the side of the bowl and forms a ball. Repeat with the other half of the dough. Knead it briefly to make it smooth. Combine the dough to rise.
Place the dough in an oiled container at least twice as large as the dough. Oil or spray the top of the dough with cooking spray. Cover the container with plastic wrap and a towel. Keep it in a warm place (75-80 is ideal) until it doubles, usually about 1 1/2 hours. Turn it out onto a lightly floured surface, punch down and divide in half. Form each half into a ball, cover and let rest for 20 minutes. Flatten into an oval, fold over to make a torpedo shape, pinch the seams together, tuck the ends under and either place in an oiled 8 1/2 X 4 1/2 inch oiled pan or for free standing loaves place seam side down on as lightly oiled baking sheet. Cover the loaves loosely with plastic wrap and let rise again, about an hour and a half. If the loaves are in pan the dough should rise an inch and a half above the rim of the pan.
Bake 40-45 minutes in a 375 degree preheated oven. Rotate half way through. Baked loaves should make a hollow sound when thumped on the bottom. Cool before serving.
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