APRICOT OAT SODA BREAD
Make and share this Apricot Oat Soda Bread recipe from Food.com.
Provided by Chef mariajane
Categories Yeast Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Line a baking sheet with parchment paper.
- BREAD: In a medium bowl, mix evaporated milk and lemon juice. Mix in oats and oil; let stand for 5 minutes. In a separate large bowl, blend flour sugar, baking powder, baking soda and salt until well combined. Make a well in dry ingredients.
- Add wet ingredients and apricots to dry ingredients and stir. Knead gently using floured hands until no dry patches remain (dough will be sticky).
- Transfer dough to baking sheet and pat into a 1-inch thick oval. Score with a large "x" about 1/4-inch deep using a sharp knife.
- TOPPING: Gently press additional oats into crust; dust with flour. Bake for 35-40 minutes or until golden and a toothpick inserted in center comes our clean.
- Transfer to rack and cool before slicing.
- TIP: Substitute any of your favorite dried fruit like cranberries or raisins to personalize you bread.
Nutrition Facts : Calories 202.4, Fat 7.6, SaturatedFat 1.1, Cholesterol 1.3, Sodium 437.2, Carbohydrate 28.6, Fiber 3.1, Sugar 13, Protein 6.4
FRUIT & SPICE SODA BREAD
A traditional Irish loaf that uses bicarbonate of soda instead of yeast - this version is sweetly spiced with fruit and oats
Provided by Sarah Cook
Categories Side dish, Snack
Time 1h5m
Yield Makes one large loaf enough for 8
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Whizz the porridge oats and butter together in a food processor, or rub the butter into the oats with your fingertips in a big bowl. Stir in the flours, caster sugar, bicarb, mixed spice, 1 tsp salt, the raisins, sultanas, dates and mixed peel.
- Pour over the buttermilk and quickly stir in with a round-bladed knife. Tip out onto a flour-dusted surface and gently bring together into a ball with your hands. Transfer to a flour-dusted baking sheet and scatter over the demerara sugar, pressing it into the top. Use a sharp, flour-dusted knife to cut a big cross in the top and bake for 30-35 mins until crusty on the outside. Eat warm or cold, thickly sliced, with butter.
Nutrition Facts : Calories 405 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
APRICOT OAT BREAD
A flavorful white bread for the bread machine.
Provided by Kristen Mango
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
- Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 14.4 g, Cholesterol 5.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 1.3 g, Sodium 306 mg, Sugar 9.8 g
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- Combine the all purpose flour, oats, baking powder, salt and baking soda in a large mixing bowl. Work the butter into the flour with your fingers until there are no lumps larger than a pea. Toss the apricot bits into the dry ingredients to disperse.
- Combine the buttermilk, egg and honey and whisk to combine. Make a well in the middle of the dry ingredients. Pour the buttermilk into the well and mix with a wooden spoon until almost all the dry ingredients are absorbed.
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