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 Pub date
2008-01-03

Scotch Raisin Bread Recipes

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Makes 2 servings


    3 cups flour                                                   
    2 teaspoons baking soda                                        
    1 teaspoon baking powder                                       
    1 teaspoon salt                                                
    2 eggs                                                         
    1 cup sugar                                                    
    2 cups buttermilk                                              
    2/3 cup molasses light                                         
    1 1/2 cups rolled oats uncooked, or quick oats                 
    1 1/2 cups raisins                                             
    1/2 cup walnuts chopped                                        

Preheat oven to 350? Grease and flour two 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans.

Into a medium bowl, sift flour, baking soda, baking powder and salt; set aside.

In a large mixer bowl at high speed, beat eggs until light. Add sugar gradually, beating until fluffy. At low speed, beat in buttermilk and molasses. By hand, stir in flour mixture. Stir in oats, raisins and nuts just until combined. Pour into pans.

Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Remove from pans and cool on wire racks. Wrap in foil and store one day before slicing.
High Altitude Adjustments: At 6,000 feet, no adjustments needed.



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