Prep Time 30m
Cook Time 45m
Ready Time 240m
Yield 2 loaves

  • 1 1/2 cups boiling water
  • 1 1/2 cups quick rolled oats
  • 1/4 cup molasses
  • 1/3 cup Crisco® All-Vegetable Shortening
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 1 cup raisins
  • 1 teaspoon grated lemon peel
  • 2 packages active yeast
  • 1/2 cup warm water (110°F to 115°F)
  • 2 large eggs
  • 4 1/2 cups Pillsbury BEST™ All Purpose Flour
  • Crisco® Original No-Stick Cooking Spray
Preparation Directions
  • Step 1Pour boiling water over oats, molasses, shortening, sugar and salt in a large bowl. Stir until shortening is melted. Stir in raisins and lemon peel. Cool until warm (110 to 115ºF).
  • Step 2Sprinkle yeast over warm water. Let stand until softened. Add to warm mixture in bowl. Add eggs, one at a time, beating well after each addition. Add about half of flour, 1/2 cup at a time, beating vigorously after each addition. Beat in remaining flour. Dough will be soft. Coat a large bowl lightly with no-stick cooking spray. Place dough in bowl, turning to coat. Cover. Let rise in a warm place until double, 45 to 60 minutes.
  • Step 3Coat two 9x5x3-inch loaf pans lightly with no-stick cooking spray. Punch down dough. Divide dough in half. Spread evenly in prepared pans. Cover. Let rise again until double in bulk, about 45 minutes.
  • Step 4Heat oven to 350ºF. Bake 40 to 45 minutes. Let cool for 10 minutes in pans on a rack. Remove from pans
doughboy doughboy

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