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Raisin Brown Bread

"This is a very good bread to have with baked beans, or just on it is personal. This recipe also can be used to make rolls."

Ingredients :

2 cups boiling water
1 cup rolled oats
2 tablespoons shortening
3 tablespoons brown sugar
four teaspoons salt
1 cup molasses
half cup warm water (110 tiers F/forty five stages C)
1 teaspoon white sugar
2 tablespoons active dry yeast
three cups warm water (110 levels F/45 ranges C)
12 cups bread flour
1 half cups raisins
1 half teaspoons floor cinnamon

Instructions :

Prep : 30M	Cook : 60M	Ready in : 3H10M

Combine boiling water, oats, shortening, brown sugar, salt, and molasses. Allow to chill.
Stir 1/2 cup heat water and 1 teaspoon white sugar until sugar is dissolved. Sprinkle yeast over this aggregate, and proof at the same time as oats are cooling.
Add three cups of heat water to the cooled oat mixture. Stir in yeast. Begin stirring in flour 1 cup at a time until it starts to get hard to stir. Dredge raisins in flour, and blend with cinnamon; blend into the dough. Turn onto a lightly floured floor, and knead in sufficient flour to make a soft however not sticky dough. Cover. Let rise for 1 to 2 hours in a warm area, or till dough doubles in size.
Divide dough into five parts. Shape loaves, and vicinity into greased 9 x 5 inch loaf pans.
Bake in a preheated 375 degree F (190 diploma C) oven for 20 minutes. Reduce heat to 350 levels F (a hundred seventy five levels C), and bake a further 20 minutes. Cool on wire racks.

Notes :

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