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02-15-2008, 07:09 AM
Perhaps I am mistaken but I thought there was a thread recently which offered a recipe for a quick/easy loaf of bread that included honey/wheat.
I'm looking for a recipe that produces a soft loaf (slightly sweet) for a yeast-challenged baker.
If anyone has that recipe and would be kind enough to post, I would appreciate it.
02-15-2008, 07:18 AM
Could it have been this thread (http://community.cookinglight.com/showthread.php?t=115838&highlight=wheat+sandwich+bread) where Lisa#s posted a recipe for old-fashioned honey wheat bread?
02-15-2008, 07:38 AM
I would highly recommend this recipe from Eating Well that Home Chef posted. It is excellent!
Honey Oat Quick Bread
2 tablespoons plus 1 cup old fashioned rolled oats or quick cooking oats, divided, not instant
1 1/3 cups whole wheat flour or white whole wheat flour
1 cup all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
1 8-ounce container nonfat or low-fat plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup clover honey or other mild honey
3/4 cup nonfat or low fat milk
1. Position rack in middle of oven, preheat to 375 degrees. Gernerously coat a 9 x 5 inch loaf pan with cooking spray. Sprinkle 1 talespoon oats in the pan. Tip pan back and forth to coat the sides and bottom with oats;set aside another 1 tablespoon oats for garnishing the loaf.
2. Thoroughly stir together the whole wheat flour, all purpose flour, baking powder, baking soda, and salt in a large bowl. Using a fork, beat together the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture inot the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the reserved 1 tablespoon oats over the top.
3. Bake the loafuntil well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It's normal for the top to crack.) Let stand on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.
makes 12 slices.
Per slice: 192 calories;6 g fat (0g sat, 3 g mono);18 mg cholesterol; 31 g carbohydrate; 6 g protein; 2 g fiber; 395 mg sodium;64 mg potassium
from Eating Well January/Februrary 2007
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