Oatmeal Raisin Bread

Change.

It is inevitable, unavoidable, and almost always a very good thing.

It can also be a slow moving process, depending on how motivated a person is to change.

Case in point ~ Alexander.

I realize that pointing fingers and naming names might not be the right avenue to take, but believe me when I tell you, things had to change with him and for him.

He’s 13 – and apparently, knows all.

** right **

A wise woman (hi Mom!) said to me, “get a handle on him now, before he becomes set in his ways”. And I think I’ve mentioned this before, she survived my two older brothers, so she clearly is an expert in this department.

Ok ok … she’s an expert in almost all departments, but we can’t let that go to her head now, can we?

Anyway, we’re exactly one month into the new school year, and I’m finally (finally!!) starting to see the change.

amen.

I’ve made this bread so many times I have the recipe committed to memory. It never lets me down, always comes out perfect, and tastes like an oatmeal raisin cookie, but in bread form.

Yummy.

Oatmeal Raisin Bread – adapted from Williams Sonoma

1 ¼ cups buttermilk
½ cup regular (uncooked) oatmeal
1 ½ cups all purpose flour
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
½ cup sugar
½ cup unsalted butter, melted
2 eggs
¾ cup raisins (golden or regular, your choice)

In a large bowl, combine the buttermilk and oats. Cover and let sit for 30 minutes.

Preheat the oven to 350 degrees. Grease an 8” loaf pan and set aside. In a medium size bowl, sift together the flour, cinnamon, ginger, baking soda, baking powder and salt. To the oatmeal/buttermilk mixture, add the sugar, butter, eggs and raisins and beat until well blended. Add the flour mixture and stir to combine.

Pour/scrape the batter into the prepared loaf pan, and bake in the oven for 50-60 minutes, or until a tester comes clean from the center. Remove from the oven and allow to cool for 15 minutes before turning the bread out to a wire rack to cool completely.

Store the bread tightly wrapped in plastic, or freeze for longer storage.

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