Raisin Brown Bread

Ingridients

2 cups boiling water

1 cup rolled oats

2 tablespoons shortening

3 tablespoons brown sugar

4 teaspoons salt

1 cup molasses

1/2 cup warm water (110 degrees F/45 degrees C)

1 teaspoon white sugar

2 tablespoons active dry yeast

3 cups warm water (110 degrees F/45 degrees C)

12 cups bread flour

1 1/2 cups raisins

1 1/2 teaspoons ground cinnamon

Directions

Prep 30 m

Cook 40 m

Ready In 3 h 10 m

Combine boiling water, oats, shortening, brown sugar, salt, and molasses. Allow to cool.

Stir 1/2 cup warm water and 1 teaspoon white sugar until sugar is dissolved. Sprinkle yeast over this mixture, and proof while oats are cooling.

Add 3 cups of warm water to the cooled oat mixture. Stir in yeast. Begin stirring in flour 1 cup at a time until it begins to get hard to stir. Dredge raisins in flour, and mix with cinnamon; mix into the dough. Turn onto a lightly floured surface, and knead in enough flour to make a soft but not sticky dough. Cover. Let rise for 1 to 2 hours in a warm place, or until dough doubles in size.

Divide dough into 5 parts. Shape loaves, and place into greased 9 x 5 inch loaf pans.

Bake in a preheated 375 degree F (190 degree C) oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 20 minutes. Cool on wire racks.