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HERBED OATMEAL BREAD
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Harned 1994
Herb/spice
Amount Measure Ingredient -- Preparation Method
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1 c All-purpose flour
1 c Whole wheat flour
1 1/4 c Quick-cooking oats
1 tb Baking powder
1 pn Salt
1 lg Egg
1/4 c Honey*
1 1/2 c Buttermilk or
1 1/2 c Soured milk
1/2 ts Caraway seeds
1 t Dried, crumbled herbs**
1 tb 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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