*  Exported from  MasterCook  *
 
                            HERBED OATMEAL BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Harned 1994
                 Herb/spice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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