member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Rusty       

Recipe Categories:

    OATMEAL BATTER BREAD (No Knead Bread)


    Source of Recipe


    Robin Hood

    Recipe Introduction


    In about two hours, your kitchen could be filled with the tantalizing aroma of freshly-baked Oatmeal Batter Bread. Because the dough for batter bread is already very soft from the beating process, it doesn’t require any kneading. You simply mix the ingredients together, leave the dough to rise in a casserole or soufflé dish and then bake it. The result is a delicious, round loaf of bread with a soft, chewy texture. When toasted and served with scrambled eggs or omelettes, Oatmeal Batter Bread makes a wonderful breakfast treat. Another tasty breakfast idea is to use a fresh loaf of Oatmeal Batter Bread when making French toast. Served with maple syrup and fresh berries, this is one meal your family will take extra time to enjoy. Oatmeal Batter Bread is just as good served on its own, or with butter and fruit preserves or honey.

    List of Ingredients




    1/2 cup ROBIN HOOD Best For Bread Whole Wheat Flour
    1 3/4 cup ROBIN HOOD Best For Bread Homestyle White Flour
    1 envelope (2 1/4 tsp) instant yeast
    2 1/2 tbsp sugar
    3/4 tsp salt
    2/3 cup water, hot
    1/4 cup butter or margarine, softened
    1 cup ROBIN HOOD® or OLD MILL® oats
    1 egg

    Recipe



    COMBINE whole wheat flour, 1/2 cup white flour, yeast, sugar and salt in large bowl. Mix well.
    ADD water, butter, oats and egg to flour mixture. Beat at low speed of electric mixer just until dry ingredients are moistened. Beat at medium speed for 3 minutes. Using a wooden spoon, gradually stir in remaining 1 - 1 1/4 cups white flour adding enough to make a soft smooth dough.
    PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
    LET RISE in warm place (75°- 85°F) until doubled (35 - 40 minutes).
    TURN dough into greased 1 1/2 qt. round casserole or soufflé dish.
    LET RISE uncovered in warm place until doubled in size (30 - 35 minutes).
    BAKE at 375°F on centre oven rack for 25 - 30 minutes, or until golden. Remove from dish immediately. Cool on wire rack.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â