Oatmeal-Raisin Bread

Raisins, honey, and a touch of cinnamon make this light-textured bread a perfect choice for breakfast.

3 3/4 cups bread flour, divided
1/2 cup oat flour
1 cup warm water (100° to 110°)
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup regular oats
3/4 cup boiling water
1 cup raisins
3 tablespoons honey
1/2 teaspoon ground cinnamon
2 tablespoons barley flour
2 teaspoons salt
1 teaspoon cider vinegar
Cooking spray

Lightly spoon bread and oat flours into dry measuring cups; level with a knife. Combine 3/4 cup bread flour, warm water, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour. Combine oats and boiling water in a small bowl. Stir in raisins, honey, and cinnamon; cool. Set aside.

Add 2 1/2 cups bread flour, oat flour, barley flour, salt, and vinegar to yeast mixture. Add oatmeal mixture; stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Shape into 2 (9-inch) oval loaves. Make 3 parallel cuts 1/4-inch-deep across tops of loaves using a sharp knife. Place loaves on a baking sheet coated with cooking spray. Spray tops with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Preheat oven to 375°. Uncover dough. Bake at 375° for 30 minutes or until the loaves sound hollow when tapped. Remove from baking sheet; cool on a wire rack.

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)