I really don’t like raisins.
I remember when we were younger, Mom would send us with the little red boxes of raisins in our lunches. Occasionally, we would eat them, but most often they would end up hidden in the bottom of our backpacks. At any given time, there might be four or five uneaten boxes of raisins.
Because we never actually told her that we didn’t like them, she just kept buying them. That is until one day, she needed to check out school bags (probably for report cards or something) and discovered the hidden stash of raisins. Needless to say we rarely saw raisins in our lunch bags again.
So when the ingredients for this month’s Improv Challenge hosted by Kristen of Frugal Antics of a Harried Homemaker were Oatmeal and Raisins, I seriously considered not participating. I could not for the life of me think of something to make that I would actually enjoy and want to share. Until I thought of raisin bread.
Warm, toasty, and slathered in melted butter, it was always a breakfast treat that I looked forward to.
The oats in the bread add wonderful texture and the raisins add just the right amount of sweetness. Liberally laced with cinnamon, this will make you house smell amazing while it’s baking.
Oatmeal Raisin Bread
makes one loaf
- 1 cup rolled oats ( not instant)
- 1 1/2 cups boiling water
- 1/4 cup pure maple syrup
- 1 tbsp dry active yeast
- 2 tbsp vegetable oil
- 1 egg, beaten
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup raisins
- 2-3 cups flour
- In a large bowl, pour boiling water over the oats. Add the maple syrup and stir. Let cool to lukewarm ( about 110° F) Add yeast, and let stand until foamy, about 10 minutes.
- Add the oil, eggs, salt, cinnamon and raisins. Stirring with a wooden spoon, gradually add the flour until you get a soft and elastic dough. Transfer to a lightly oiled bowl,and set in a draft free place. Let rise until doubled in size, about and hour.
- Punch down the dough, and turn onto a floured board or counter. Knead in the remaining flour, until you get a smooth dough Shape into a loaf and set into a loaf pan. Let rise for about half an hour, or until it has doubled in size again.
- Bake in an oven preheated to 350°F for 35-45 minutes ( the bottom should be golden brown and hollow sounding when tapped)
- Transfer to a wire rack and let cool.
- Slice, toast, and slather in butter.
Don’t forget to check out the other great oatmeal and raisin recipes!
I also shared this recipe at Strut Your Stuff Saturday and: