Raisin Molasses Yeast Bread
3/4 cup boiling water
1/2 cup quick-cooking oats
1/4 cup molasses
1/2 teaspoon butter or margarine, softened
3/4 teaspoon salt
1-1/8 teaspoons active dry yeast
1/4 cup warm water (110° to 115°)
2 to 2-1/2 cups all-purpose flour
1/2 cup raisins
1/4 cup chopped walnuts
In a large bowl, combine the water and oats; let stand for 30 minutes. Add the molasses, butter and salt. In a small bowl, dissolve yeast in warm water; add to oat mixture.
Stir in enough flour to form a soft dough. Stir in raisins and nuts. Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn out onto a lightly floured surface; divide in half. Shape into two loaves. Place into two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to a wire rack to cool. Makes 2 loaves.