• Sheila Brant

Oatmeal Maple-Raisin Bread


(Makes 2 loaves but can be cut in half for 1!)

2 pkg. active dry yeast

1/2 cup warm water

1 1/2 cup boiling water

1 cup raisins

1 cup quick cooking oatmeal

1/2 cup pure Brantview Farms Maple syrup

2 tsp salt

1 tsp cinnamon (optional)

1 T shortening

4 1/2 cups flour

Warm loaf of Oatmeal Maple-Raisin Bread cooling


Soften yeast in 1/2 cup warm water.

Pour boiling water over raisins and oats; let cool to lukewarm temperature.

Add pure maple syrup, salt, cinnamon, shortening and yeast to raisins and oats and combine.

Slowly add 4 1/2 cups of flour and mix. Turn dough onto lightly floured surface and knead 8-10 minutes or until dough is smooth and elastic.

Place dough in a lightly greased bowl, turning once to grease surface and let it rise in a warm place until double in size (about 1 hour). Preheat oven during this time to 375 degrees (this will help with dough rising).

Punch the dough down and divide into two portions (if making full recipe). Let dough rest for 10 minutes.

Shape into two loaves and place in two greased loaf pans (9x5x3) and bake for 40 minutes or until done.

Cool bread on rack and frost with maple syrup frosting glaze (1/4-1/2 cup of powdered sugar and 1-2 T pure maple syrup mixed until right consistency to drizzle across bread).

Original recipe from Successful Farming, November 1968

Oatmeal Maple-Raisin Bread made with pure Brantview Farms Maple Syrup

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