1 1/2 c. seedless raisins
2 1/2 c. water
1/2 c. milk
1 c. uncooked quick oats
1/2 c. molasses
1/3 c. butter
1/3 c. brown sugar
1 tbsp. salt
1 tbsp. cinnamon
2 pkgs. yeast
1 1/2 c. warm water
8 3/4 c. bread flour
Confectioners' sugar glaze

Simmer raisins and 1 1/2 cups water for 10 minutes. Drain and cool. Heat 1 cup water, milk, molasses and butter to a simmer. Stir in oats, brown sugar, salt and cinnamon. Cool.

Dissolve yeast in 1 1/2 cups warm water. Mix in oats and 4 cups bread flour. Stir in raisins and enough flour to make a stiff dough. Knead 10 minutes. Set in greased bowl; turn to grease top. Cover and let rise until doubled, about 75 minutes. Punch dough down; divide into 3 pieces. Cover; let rest 15 minutes.

Shape into loaves. Set in greased 8 1/2" x 4 1/2" x 2 1/2" loaf pans. Cover; let rise 1 hour. Bake at 350 degrees for 40 minutes or until done. Frost with confectioners' sugar glaze. To use all purpose flour, knead 5 minutes and omit rest time. Makes 3 loaves.