OATMEAL MOLASSES BREAD - NO YEAST QUICK BREAD
This is a dark "quick bread" that is fast and easy to prepare. Because it doesn't use yeast, you don't need to knead it or let it rise. Don't be put off by the long list of instructions. It's just that the recipe is very detailed. I am not a breadmaker and managed this recipe quite successfully. From Cooking Light, October 2002. This was published as part of an article pairing soup recipes with bread recipes. The "partner" for this recipe is Mexican Ham and Bean Soup, which is also delicious. This is also nice spread with a little butter for breakfast.
Provided by Gingernut
Categories Quick Breads
Time 50m
Yield 2 loaves, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine milk, oats, molasses and oil in a bowl.
- Measure flours by lightly spooning into measuring cups and levelling with a knife. As you may know, "scooping" flour will cause you to use too much.
- Whisk or sift together flours, sugar, salt, baking powder and baking soda.
- Add wet mixture to dry mixture and stir just until combined.
- Add raisins, stirring "until the dough pulls together in a shaggy mass". The original recipe suggests a wooden spoon for this.
- Split dough in half. With each half, turn out onto a floured surface and knead for 1 minute. Expect the dough to be sticky and wet. Form into a 6-inch round loaf and place on a baking tray sprinkled with cornmeal.
- Make 3, 1/4 inch deep, diagonal cuts across each loaf.
- Bake at 400°F for 20 minutes, then for 15 minutes more at 375°F These loaves will look browned before they are actually finished, so test for doneness by "knocking" on the bottom of the loaf. It will sound hollow when finished.
- Let stand about 15 minutes before slicing to serve.
Nutrition Facts : Calories 501.4, Fat 6.7, SaturatedFat 0.9, Sodium 861.8, Carbohydrate 101.7, Fiber 6, Sugar 26.5, Protein 11.6
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us Khan
[email protected]This recipe is a waste of time. The bread was dry and crumbly.
Brett Vassar
[email protected]I followed the recipe exactly, but my bread didn't turn out as moist as I expected.
Haseeb Ali khan
[email protected]This bread is a bit too sweet for my taste.
Mtoffy Musicinme
[email protected]I'm not a big fan of molasses, but I actually really liked this bread.
Rahima Begum
[email protected]This bread is a great way to use up leftover oatmeal.
Emmanuel Abban
[email protected]I love the chewy texture and the sweet molasses flavor.
Vanessa Meredith
[email protected]This bread is perfect for a quick and easy breakfast or snack.
Prince Mahmud Hridoy
[email protected]I'm so glad I found this recipe. It's a new favorite in our house.
Rachael Kirugumi
[email protected]This bread is a great way to start the day.
Fernando Colunga
[email protected]I love this bread! It's so moist and flavorful.
Kopil kunwar
[email protected]This is the best oatmeal molasses bread I've ever had! The texture is perfect and the flavor is amazing.
ashleigh Pray
[email protected]I've made this bread several times now, and it's always a hit with my family and friends. It's a great bread for breakfast, lunch, or a snack.
Thandi Motaung
[email protected]This bread is so easy to make, and it's a great way to use up leftover oatmeal. I love the chewy texture and the sweet molasses flavor.
Barbara Saul
[email protected]I was hesitant to try this recipe because I'm not a big fan of molasses, but I'm so glad I did! The bread is moist and flavorful, and the molasses flavor is subtle but adds a nice depth of flavor.
Tamanna Akter
[email protected]This oatmeal molasses bread is a keeper! It's so moist and flavorful, and the molasses gives it a lovely rich color. I'll definitely be making this again.