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Orange Oatmeal Raisin Bread

For a delicious breakfast, spread slices of this hearty bread with marmalade. The orange juice, molasses and oats are a palate-pleasing combination. &Mdash; Doris Heath, Franklin, North Carolina
  • Total Time
    Prep: 25 min. + rising Bake: 35 min.
  • Makes
    3 loaves (10 slices each)


  • 2 cups boiling water
  • 2 cups quick-cooking oats
  • 1/2 cup raisins
  • 1/2 cup orange juice
  • 1/2 cup molasses
  • 1/3 cup vegetable oil
  • 1 tablespoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 6 to 6-1/2 cups all-purpose flour
  • 1 egg
  • 1 tablespoon milk


  • In a large bowl pour 2 cups boiling water over oats and raisins. Add the orange juice, molasses, vegetable oil, and salt. Cool to 120°-130°, stirring occasionally.
  • In a large bowl, dissolve yeast in warm water. Add the oat mixture and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a round or oval loaf. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
  • With a sharp knife, make three to five shallow slashes across the top of each loaf. Beat egg and milk; lightly brush over loaves.
  • Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

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