Toasted Oatmeal-Raisin Bread

• 5 -5 12 cups all-purpose flour
• 1 cup old-fashioned oats, lightly toasted
• 1 (1/4 ounce) envelope yeast
• 1 12 teaspoons salt
• 1 13 cups water
• 14 cup milk
• 14 cup mild molasses
• 14 cup butter or 14 cup margarine
• 1 large egg
• 1 cup raisins
• 34 cup chopped walnuts, toasted

1. To toast oatmeal and walnuts, place on a baking sheet in a single layer and bake at 350 degrees for 5 minutes.
2. Combine 1-3/4 cups flour, oats, undissolved yeast and salt in a large bowl.
3. Heat water, milk, molasses and butter until very warm (120o to 130oF).
4. Gradually add to flour mixture.
5. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
6. Add egg, raisins, walnuts and 1 cup flour; beat 2 minutes at high speed.
7. Stir in enough remaining flour to make a soft dough.
8. Knead on lightly floured surface until smooth and elastic, 8 to 10 minutes.
9. Cover; let rest 10 minutes.
10. Divide dough in half; roll each half to 12 x 7-inch rectangle.
11. Beginning from short end, roll up tightly as for jelly roll.
12. Pinch seams and sides to seal.
13. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans.
14. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
15. Bake at 400F for 25 minutes or until done.
16. Remove from pans; cool on wire racks.

flour, oldfashioned oats, yeast, salt, water, milk, molasses, butter, egg, raisins, walnuts

Taken from www.food.com/recipe/toasted-oatmeal-raisin-bread-438957 (may not work)