Thursday, January 29, 2009

Scotch Raisin Bread (Miriam B. Loo)

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup sugar
2 cups buttermilk
2/3 cup molasses
1 1/2 cups uncooked oats
1 1/2 cups raisins
1/2 cup chopped nuts

Preheat oven to 350 degrees F. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch pans. In a medium bowl sift together flour, baking soda, baking powder and salt; set aside.

In large mixing bowl, at high speed, beat eggs until light. Add sugar gradually beating until fluffy. At low speed, beat in buttermilk and molasses. Stir flour mixture into sugar mixture. Stir in oats, raisins, and nuts. Pour into loaf pans. Bake for one hour until a wooden pick inserted in center comes out clean. Remove from pans and cool on wire racks. Store 1 day before slicing.

No comments: