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Herbed Oatmeal Breadbreads, herb/spice 1 cup all-purpose flour 1 cup whole wheat flour 1 1/4 cup quick-cooking oats 1 tablespoon baking powder 1 pinch salt 1 large egg 1/4 cup honey* 1 1/2 cup buttermilk or 1 1/2 cup soured milk 1/2 teaspoon caraway seeds 1 teaspoon dried, crumbled herbs** 1 tablespoon unsalted butter; melted *Heat the honey until it's liquefied. **Dried herbs such as tarragon, thyme and marjoram. Grease a 9 x 5" loaf pan. In large mixing bowl, combine flours, oats, baking powder and salt. In a smaller, separate bowl, whisk together egg, honey and buttermilk until well blended. Stir in caraway seeds and herbs. Pour all at once over dry ingredients; blend together with a wooden spoon or spatula until evenly combined. Pour into prepared pan; brush top with melted butter. Bake at 350 F. for 50 minutes, or until toothpick inserted in center comes out clean. Cool slightly in pan, then turn onto a wire rack. Bread freezes well. To vary, add 1 tb minced, sauteed onion; chopped, cooked bacon; or grated Cheddar cheese. Enright suggests serving this bread with lamb stew. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 20. ISBN 0-88862-788-2. Electronic format by Cathy Harned.
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