YOGURT-NUT OAT BREAD
Serve this hearty bread with our White Bean and Roasted Red-Pepper Spread.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes 1 eight-by-four-inch loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Coat an 8-by-4-inch loaf pan with cooking spray. Into a large bowl, sift together flours, salt, cream of tartar, baking soda, and baking powder. Stir in the nuts, sunflower seeds, oats, and bran. In a separate bowl, whisk together milk and yogurt, then stir into flour mixture just until combined.
- Spoon the batter into prepared pan, and smooth the top with the back of the spoon. Sprinkle remaining 3 tablespoons sunflower seeds evenly over the top.
- Bake until golden on top and pulling away from pan, about 1 hour 10 minutes. Remove from oven; immediately invert onto a wire rack to remove pan. Reinvert; let cool completely before slicing.
SIMPLE YOGURT BREAD
This simple, low-fat bread is easy to make and customize. Let the kids create their own flavor combinations! The bread has a very moist, dense, spongy texture. It is lovely served with fresh berries for dessert.
Provided by ASweeney
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
- Combine flour, baking powder, baking soda, and salt in a small bowl.
- Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 58.1 g, Cholesterol 49.7 mg, Fat 2.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 0.9 g, Sodium 634.1 mg, Sugar 34 g
OATMEAL NUT BREAD
Make and share this Oatmeal Nut Bread recipe from Food.com.
Provided by Hazeleyes
Categories Yeast Breads
Time 1h40m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a large bowl, combine the oats, honey, butter and salt.
- Add the 2 cups boiling water, and stir well.
- Let mixture set until cooled, then add 2 cups of the flour. Stir well.
- Dissolve the yeast in the 1/4 cup warm water, and let set for 10 minutes.
- Add yeast to the oat mixture, mixing until combined.
- Stir in the 1 cup nuts.
- Work in the remaining 2 cups flour. Knead for 8-10 minutes.
- Place dough in a large greased bowl, cover and let rise for 1 1/2 hours.
- Punch dough down and shape into two loaves. Place dough into two 8 1/2" x 4 1/2" greased loaf pans.
- Cover and let rise 1 hour.
- Bake at 375 degrees for 40-45 minutes.
Nutrition Facts : Calories 1784.5, Fat 53, SaturatedFat 8.4, Cholesterol 15.3, Sodium 1219.7, Carbohydrate 286.9, Fiber 21.4, Sugar 37.6, Protein 46.1
COUNTRY YOGURT BREAD
Make and share this Country Yogurt Bread recipe from Food.com.
Provided by LoveBakedIn
Categories Yeast Breads
Time 40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 8
Steps:
- The flour amount is approximate, add more or less to form a nice dough.
- Make the bread dough using your favorite method. I just dump it all in my bread machine and set to the dough cycle. You can also mix the dough using the traditional method of heating the liquid and adding the yeast, proofing, and then mixing in the dry ingredients. If using this method knead about 10 minutes and let the dough rest about 10 minutes.
- When the dough cycle is complete, place dough onto floured surface and divide into 2 equal pieces.
- Form into loaves by rolling each piece into a rectangle about 12x10 inches. Starting at short end, roll tightly into a loaf. Tuck ends and pinch seams to seal.
- Place on greased baking sheet.
- With a sharp knife, make slashes in the top of the loaves about an inch apart. Brush with egg white.
- Let rise until double, about one hour.
- Brush with the egg white again before baking.
- Bake at 400°F for 30 minutes.
BANANA-OATMEAL BREAD
I love bananas and oatmeal, so when I saw this in the September 2004 issue of Cooking Light, I just knew I had to make it! I wasn't at all disappointed. The oatmeal makes it hearty and somewhat chewy, while the bananas and buttermilk make it sweet and moist - yet it is not as sweet or sticky-moist as some other banana breads I've had. This makes a smaller loaf than some recipes. I made 2 mini-loaves instead of one large one, and they were done in 30-35 minutes. EDITED to mention- Since I posted this recipe, I've made it several times. It has become THE banana bread recipe for this household, and when I give it as gifts it never fails to receive compliments. It is extremely versatile also. I have made it with yogurt in place of buttermilk, walnut oil for the vegetable oil, and I have cut back the sugar and added cinnamon as a couple reviewers suggested. This last time I made an eggless version by substituting 2 Tablespoons ground flax seed + 6 Tablespoons water for the eggs. (I think next time I will try a vegan version by also replacing the buttermilk with soymilk.) Every time it has turned out perfect!
Provided by Vino Girl
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray.
- Combine dry ingredients together in a large bowl.
- Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
- Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
- Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine).
- Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.
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