Food recipes
Oatmeal Molasses Quick Bread
Oatmeal Molasses Quick Bread Ingredients: milk, buttermilk, fluid, cultured, lowfat oats molasses oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched su...
Oatmeal Molasses Quick Bread
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
oats
molasses
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
raisins, seeded
cornmeal, degermed, unenriched, yellow
Directions:
Preheat oven to 400.
Combine first 4 ingredients in a medium bowl.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.
Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins.
Stir with a wooden spoon until dough pulls together in a shaggy mass.
Let rest 2 minutes.
Turn half of dough out onto a lightly floured surface.
Knead 1 minute with floured hands (dough will feel tacky); shape dough into a 6-inch round loaf.
Place on a baking sheet dusted with cornmeal.
Repeat procedure with remaining dough.
Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.
Bake at 400 for 20 minutes.
Reduce oven temperature to 375 (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hollow when tapped.
Let stand 15 minutes before slicing.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
oats
molasses
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
raisins, seeded
cornmeal, degermed, unenriched, yellow
Directions:
Preheat oven to 400.
Combine first 4 ingredients in a medium bowl.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.
Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins.
Stir with a wooden spoon until dough pulls together in a shaggy mass.
Let rest 2 minutes.
Turn half of dough out onto a lightly floured surface.
Knead 1 minute with floured hands (dough will feel tacky); shape dough into a 6-inch round loaf.
Place on a baking sheet dusted with cornmeal.
Repeat procedure with remaining dough.
Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.
Bake at 400 for 20 minutes.
Reduce oven temperature to 375 (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hollow when tapped.
Let stand 15 minutes before slicing.