Orange Oatmeal Raisin Bread Recipes

OATMEAL RAISIN QUICK BREAD

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, baking soda, cinnamon, salt and sugar -- Stir in uncooked oats.
• Add Egg Beaters, oil, orange juice, grated orange peel and water; mix until well blended --.
• Add raisins; you may cut the amount of raisins by half if you're not a big raisin lover or eliminate them entirely. Mix well, but do not overmix -- Pour batter into greased and floured 8½ X 4½ loaf pan --.
• Bake in the preheated 350°F oven for 55-65 minutes or until it tests done.
• Turn out on rack and cool before serving.

ORANGE OATMEAL RAISIN BREAD

Steps:

• Place oats and raisins in a bowl. Heat 2 cups water to 120 degrees F-130 degrees F; pour over oats and raisins. Cool to 110 degrees F-115 degrees F, about 10 minutes. Place yeast in a small bowl. Heat remaining water to 110 degrees F-115 degrees F; pour over yeast to dissolve. Add to oat mixture. Add the orange juice, molasses, oil, salt and 3 cups flour; beat until smooth. Stir into 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 degrees F for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

ORANGE RAISIN BREAD

Steps:

• Pour 1/2 a cup boiling water of the raisins, add the rind of 1 orange. Let cool.
• Mix together butter and sugar; cream until fluffy. Add egg, juice, and dry ingredients and blend.
• Stir in cooled raisin mixture. Pour into prepared bread pan and bake 1 hour at 350.

RAISIN ORANGE BREAD

Steps:

• In a bowl, combine 2 cups flour, sugar, orange zest, yeast, salt and ginger. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in raisins. 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 dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead for 1 minute. Cover and let rest 15 minutes. Divide in half. Roll each portion into a 9x7-in. oval; fold in half lengthwise. Pinch edges to seal. Place in two greased 8x4-in. loaf pans. With a sharp knife, make three 1/4-in.-deep diagonal slashes across top of each loaf. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 45-50 minutes or until golden brown. Cover loosely with foil after 20 minutes to prevent over browning. Remove from pans to wire racks to cool. For glaze, combine the sugar, orange juice and butter until smooth. Stir in walnuts. Spread over loaves.

ORANGE-RAISIN SODA BREAD

Steps:

• Mix flour, 1/2 cup of the cereal, sugar, baking powder and baking soda in medium bowl until well blended. Gradually add oil, stirring until mixture forms fine crumbs. Add raisins and caraway seed; mix well.
• Place buttermilk, eggs and orange zest in large bowl; beat with wire whisk until well blended. Add flour mixture; stir just until moistened.
• Place dough on floured surface; knead 10 times. Shape into ball; place on greased baking sheet which has been sprinkled with remaining 2 Tbsp. cereal. Flatten to 7-inch round loaf; cut 1/4-inch-deep 4-inch-long "X" in center of loaf.
• Bake at 350°F for 40 to 45 minutes or until golden brown. Cool on wire rack.

ORANGE OATMEAL RAISIN BREAD

Steps:

• Place oats and raisins in a bowl. Heat 2 cups water to 120 degrees F-130 degrees F; pour over oats and raisins. Cool to 110 degrees F-115 degrees F, about 10 minutes. Place yeast in a small bowl. Heat remaining water to 110 degrees F-115 degrees F; pour over yeast to dissolve. Add to oat mixture. Add the orange juice, molasses, oil, salt and 3 cups flour; beat until smooth. Stir into 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 degrees F for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

RUSTIC CRANBERRY & ORANGE BREAD

Steps:

• In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl, turning once to grease top. Cover; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface; knead in cranberries and orange zest. Shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover; let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake until deep golden brown, 25-30 minutes longer. Remove loaf to a wire rack to cool.