Food recipes
Quick Delicious Oatmeal Bread
Quick Delicious Oatmeal Bread Ingredients: oats wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table honey oil, olive, salad or cooking milk,...
Quick Delicious Oatmeal Bread
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
honey
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Grind oatmeal in a food processor or blender (optional!
I usually grind about half of the oats!
).
In a large bowl, combine oatmeal, flour, baking powder and salt.
In a separate bowl, dissolve honey in vegetable oil then stir in the milk.
Combine both mixtures and stir until a soft dough is formed.
Form the dough into a ball (it will be very sticky) and place on a lightly oiled baking sheet.
I usually sprinkle semolina/coarse corn meal on baking sheet for added crunch and so loaf doesn't stick to pan.
Bake in preheated oven for about 20-30 minutes, or until bottom of loaf sounds hollow when tapped.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
honey
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Grind oatmeal in a food processor or blender (optional!
I usually grind about half of the oats!
).
In a large bowl, combine oatmeal, flour, baking powder and salt.
In a separate bowl, dissolve honey in vegetable oil then stir in the milk.
Combine both mixtures and stir until a soft dough is formed.
Form the dough into a ball (it will be very sticky) and place on a lightly oiled baking sheet.
I usually sprinkle semolina/coarse corn meal on baking sheet for added crunch and so loaf doesn't stick to pan.
Bake in preheated oven for about 20-30 minutes, or until bottom of loaf sounds hollow when tapped.