OATMEAL BATTER BREAD
From the Robinhood Flour website Because the dough for batter bread is already very soft from the beating process, it doesn't require any kneading. You simply mix the ingredients together, leave the dough to rise in a casserole or soufflé dish and then bake it. The result is a delicious, round loaf of bread with a soft, chewy texture. Prep time is approx AND includes the rise times
Provided by wicked cook 46
Categories Yeast Breads
Time 1h50m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- COMBINE whole wheat flour, 1/2 cup of the white flour, yeast, sugar and salt in large bowl. Mix well.
- ADD water, butter, oats and egg to flour mixture.
- Beat at low speed of electric mixer just until dry ingredients are moistened.
- Beat at medium speed for 3 minutes.
- Using a wooden spoon, gradually stir in remaining 1 - 1 1/4 cups (250 - 300 mL) white flour adding enough to make a soft smooth dough.
- PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
- Let rise in a warm place (75°- 85°F/24°- 29°C) until doubled (35 - 40 minutes).
- TURN dough into greased 1 1/2 qt (1.5 L) round casserole or soufflé dish.
- LET RISE uncovered in warm place until doubled in size (30 - 35 minutes).
- BAKE at 375°F (190°C) on centre oven rack for 25 - 30 minutes, or until golden. Remove from dish immediately. Cool on wire rack.
OATMEAL BREAD
Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey.
Provided by Lauren Allen
Categories Appetizer Breakfast side course
Time 4h
Number Of Ingredients 10
Steps:
- Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
- Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don't add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
- First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
- Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
- Second rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
- Bake at 350 degrees for 30 - 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.
Nutrition Facts : Calories 1157 kcal, Carbohydrate 192 g, Protein 40 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 79 mg, Sodium 2080 mg, Fiber 28 g, Sugar 82 g, ServingSize 1 serving
ONION SODA BREAD WITH WHIPPED ENGLISH MUSTARD BUTTER
Perk up homemade soda bread with onion and a light but punchy mustard butter. Serve alongside your favourite cold meats and a fresh salad
Provided by Tom Kerridge
Categories Side dish
Time 1h20m
Yield Serves 8-10 (or 6-8 with leftovers)
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the flours into a bowl with the bicarb, onion flakes, nigella seeds and 1½ tsp salt. Stir together and make a well in the middle. Tip in the butter and yogurt, and bring together into a soft, sticky dough using a spatula. If it seems dry, add a splash of milk.
- Tip the dough out onto a lightly floured surface and gently form into a round. Lift onto a lightly floured baking sheet, cut a deep cross in the top using a sharp knife and sprinkle over the oats. Bake for 1 hr, or until golden and the loaf sounds hollow when tapped underneath. Leave to cool on a wire rack.
- While the bread cools, beat the butter, mustard and a pinch of sea salt together until light and airy. Spoon into a small pot. Slice the bread and serve with the mustard butter for spreading over.
Nutrition Facts : Calories 485 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 3.1 milligram of sodium
OATMEAL WHOLE WHEAT QUICK BREAD
I found this on AllRecipes, posted by Zoe. She says "There's no yeast in this bread, so it's good for special diets. You may also use soy milk instead of regular milk if you wish. It's pretty dense, but great when fresh from the oven. Especially with butter and honey on cold mornings!" I have personally made this a number of times as a quick accompaniment to warm soup. The original recipe calls for an oven temp of 450, but I find this gets too brown if I go that high. Also, I have made this as both a rustic round loaf and in a loaf pan. When I want to make a round loaf I put it on a cookie sheet. It does flatten a bit while cooking, though, so if I want slices instead of wedges I will put it in a loaf pan and tent w/ foil to avoid burning the crust. Yes, the dough will be more like a batter than a traditional bread dough, but I promise it will come out as bread!
Provided by smellyvegetarian
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- Grind oatmeal in a food processor or blender.
- In a large bowl, combine oatmeal, flour, baking powder, and salt.
- In a separate bowl, dissolve honey in oil then stir in milk.
- Combine both mixtures and stir.
- Turn out onto a lightly loiled baking sheet and bake for about 20 minutes.
Nutrition Facts : Calories 129.7, Fat 3, SaturatedFat 0.6, Cholesterol 1.5, Sodium 250.6, Carbohydrate 22.7, Fiber 2.6, Sugar 5, Protein 4.3
SAVORY OATMEAL PAN BREAD
This savory bread will taste almost like a good stuffing if you use sage in your herbs mix. It is baked in a heavy skillet in the oven, like cornbread.
Provided by Martha Rose Shulman
Categories easy
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Place the oats in the bowl of a stand mixer or into the bowl of a food processor fitted with the steel blade. Sift together the flour, baking powder, salt, and ground pepper and add to the oats. Add the remaining ingredients except 2 tablespoons of the olive oil and mix at medium speed or pulse together until well blended. Scrape down the sides of the bowl and the beater and mix again for about 30 seconds.
- Add 2 tablespoons of the oil to a 9-inch cast iron skillet and place in the oven for 5 minutes. Remove from the oven and spread the batter in the pan.
- Place in the oven and bake 30 minutes, until the top is nicely browned and a tester comes out clean when inserted in the middle. Remove from the heat and serve hot, or allow to cool on a rack.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 130 milligrams, Sugar 1 gram, TransFat 0 grams
ONION BATTER BREAD
I had to try this and it turned out awesome! My kids devoured the first loaf in minutes. Found from Grandma's Secrets.
Provided by NotYourMommasCookin
Categories Yeast Breads
Time 1h5m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast and sugar in lukewarm water in a large bowl.
- Add 3 cups flour, softened butter, onion soup mix and salt to yeast mixture.
- Beat with an electric mixer set at medium-high for 2 minutes. Add remaining flour and beat until blended.Let rise, covered, until almost double in size, about 30 minutes.
- Generously butter two 71/2 x 4 inch loaf pans.
- Stir down the dough. Spoon into prepared pans.Let rise, covered until dough reaches tops of pans, about 1 1/2 hours.
- Preheat oven to 375.
- Bake bread until browned, about 50-55 minutes.
- Invert onto wire racks. Brush with melted butter.
BROWNIE BATTER OATMEAL
We all grew up eating bowls of lumpy oatmeal for breakfast, and everyone has favorite toppings to make porridge more palatable. My recipe transforms a ho-hum morning staple into something that will make the kids jump out of bed! -Kristen Moyer, Bethlehem, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place dates in a heatproof bowl; cover with boiling water. Let stand until softened, about 10 minutes. Drain, reserving 1/3 cup liquid. Place dates and reserved liquid in a food processor; process until smooth., In a small saucepan, whisk milk, almonds, oats, cocoa and 1/4 cup date puree until blended. (Save remaining puree for another use.) Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in butter and vanilla. If desired, garnish with raspberries and sliced almonds.
Nutrition Facts : Calories 338 calories, Fat 18g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 73mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 7g fiber), Protein 12g protein.
CHEESE, OAT & SPRING ONION SODA BREAD
Make the most of oats, a cupboard staple, with this moreish cheese and spring onion soda bread. Enjoy with soups, salads or simply slathered in butter
Provided by Benjamina Ebuehi
Categories Breakfast, Side dish
Time 1h35m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Blitz the oats in a food processor until fine, then tip into a large bowl along with the flour, bicarbonate of soda, ½ tsp salt and 1 tsp freshly ground black pepper. Quickly mix together to combine. Mix in 130g of the cheese and all of the spring onions.
- Mix the buttermilk and mustard together in a jug, then pour this into the dry ingredients and use a cutlery knife to quickly mix into a soft, shaggy dough. If the dough still looks dry, add another 1-2 tbsp buttermilk. Turn the dough out on a floured surface and knead briefly to just bring it together into a ball.
- Transfer the dough to the prepared tray and flatten it slightly into a thick disc using your palm. Use a sharp knife to cut a very deep cross into the top, then scatter with the remaining cheese and a small handful of oats. Bake for 35-45 mins until deeply browned and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack before slicing and serving.
Nutrition Facts : Calories 218 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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