How To make Herbed Oatmeal Bread
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
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How To make Herbed Oatmeal Bread's Videos
Camp Oven Herbed Oatmeal Bread Rolls
The idea came from here:
What I did:
The ingredients are:
Herbed Oatmeal Rolls
•2 C water
•1 C rolled oats
•3 Tbsp butter
•4-5 C all-purpose flour
•2Tablespoons sugar
•2 tsp salt
•2 pkg. Active dry yeast
•1 egg
1 cup grated tasty cheese
•1 Tbsp grated Parmesan cheese
•1 tsp dried basil leaves
•1/2 tsp dried oregano leaves
•1/2 tsp garlic powder
•4 Tbsp butter, melted
I changed it around to suit my style of yeast cooking and cooking it in a camp/dutch oven.
Bring two cups of water to the boil, add 1 cup of oatmeal, take off the heat and stir in 3 tablespoons of butter. Cool to 120 to 120F (Lukewarm).
In a mug put 2 packets of active dry yeast, 1 teaspoon sugar, 1 teaspoon flour, 1/2 cup warm water and leave to form a sponge.
In a large bowl put 2 Tablepoons sugar, 2 teaspoons salt, 1 egg, 1 cup grated tasty cheese, 4-5 cups flour, the cooled oats and butter and the yeast sponge.
Mix it all well adding enough flour to enable kneading and knead for about 10 minutes until the dough is smooth and elastic.
Press into a large lightly oiled bowl and put aside in a warm place to double - allow 45 minutes or longer (I usually leave for a couple of hours).
Melt 4Tablespoons of butter and cool.
Punch down risen dough
Knead lightly into a smooth ball and divide into nine pieces.
I lined my camp oven with baking paper or you can just lightly oil a 12 oven.
Place the first lightly kneaded roll in the centre and knead the rest of the rolls spacing them evenly around with spreading room, cover and put in a warm place to double in size.
At this point I heated up my beads using a total of 32 (8 under and 24 on top). Once they had turned white I put 24 on the lid to get it started heating up.
Get ready in a small bowl 1T of grated Parmesan cheese, 1 teaspoon dried basil leaves, 1/2 teaspoon dried oregano leaves and 1/2 teaspoon of garlic powder. (Would double next time).
Generously brush the doubled rolls with half the cooled melted butter.
Cook for 15 minutes (8 under/24 on top)
Again brush with melted butter and sprinkle cheese-herb mixture over. (maybe next time I would double the topping)
I felt it was browning a bit much so I took off one circle of beads and rotated both lid and oven 180 degrees and cooked a further 15 minutes
Cool before turning out
No Knead Olive Bread | Sally's Baking Recipes
This crusty olive bread is perfect for serving at your next dinner party, or alongside a cheese and charcuterie board. There’s no kneading or complicated shaping involved, and the vast majority of time is hands-off. This loaf is soft inside with a crispy chewy crust, and includes garlic, oregano, and plenty of salty olives.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #easyolivebread
• More of Sally's baking recipes:
OREGANO OATS BREAD | SUBWAY STYLE BREAD | FEA LOVES TO COOK
Ingredients
All purpose flour 4 cup
Oil/Butter 3 tbsp
Sugar 1 tbsp
Salt 1 tsp
Yeast 2 tbsp
Garlic Powder 1 tsp
Oregano 1 tsp
Rolled Oats 2 tbsp
Oil 1 tbsp
Warm water almost 1 cup
Method
1. Mix yeast, sugar and warm water and let it rest for 15 mins.
2. Mix all purpose flour and salt. knead it with yeast water.
3. Then knead it with oil and let it rest for 1-1.5 hours.
4. After proofing, punch the dough and make loaf and place it in baking pan.
5. Bake it in a pre-heat oven for max 25-30 mins. OR in stove oven/ degcha for 30-40 mins at medium flame.
Enjoy!
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How To Make Samin Nosrat's Herbed Garlic Bread #shorts
Herbed Garlic Bread:
If spring were garlic bread, it would be this one from Samin Nosrat.
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Italian Herb Braided Bread Loaf
Recipe:
2 1/2 cups warm water
1 tbl instant yeast
2 tsp salt
2 tbl sugar or honey
2 tbl butter or shortening
4 tbs milk powder OR 1 cup warm whole milk MINUS 1 cup of warm water listed above.
6 cups of bread or all-purpose flour.
1 additional cup flour, to tweak dough into perfect shape.
1 tsp granulated garlic
1 tsp granulated onion
1 tsp thyme
1 tsp rosemary
1st rise: 1 hour
2nd rise: 30 min
Bake @ 375 for 45 min.
Garlic Parmesan Twists Recipe | Parmesan Breadsticks
Learn how to make garlic parmesan twists with puff pastry. These parmesan cheese breadsticks are crispy, flaky and cheesy. These cheese straws are easy to make, all you need is a puff pastry, parmesan cheese, garlic, oregano and olive oil. They are great as a quick snack or appetizer.
Printable recipe:
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Ingredients:
1 large Puff pastry sheet, thawed
1/2 cup (50g) Parmesan cheese, grated
1 teaspoon Oregano
3 tablespoons Olive oil/melted butter
2-3 garlic cloves, crushed
Flour for the work surface
Directions:
1. Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
2. In a small bowl whisk olive oil, oregano, and crushed garlic. Set aside.
3. On a lightly floured surface, unfold the puff pastry. Lightly sprinkle the pastry sheet with flour. Roll out puff pastry into ⅛-inch (1/4 cm) thick.
4. Brush half of the puff pastry with olive oil/butter mixture. Sprinkle parmesan on top, fold unbrushed part over the brushed part and gently press the pastry. Roll out the dough into ¼-inch (1/2cm).
5. Using a sharp knife or a pizza cutter, cut the puff pastry in half, then slice the puff pastry crosswise into 1-inch (2.5cm) wide strips.
6. Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 15 minutes or until lightly browned and puffed. Remove to wire racks to cool.
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