Don’t you just love bread??
I probably need to just say no to all things in the carb family but…it’s really hard! Ok, enough of the lecturing! Did you know that Easter and Passover are coming? It’s sometimes a challenge to celebrate both of these holidays since one has very clear dietary restrictions. The hubby and I just loaded up a grocery cart with all things Passover (did you know they make Gluten Free Passover food?!?!). Now I am staring at a kitchen full of matzo and all things matzo. At the same time I am trying to figure out what to make for Easter dinner that will adhere to the rules of Passover. I am sure a lot of you are really confused right now.
Here’s the thing, we are a pretty inclusive family and because of that our holidays are sometimes a little bit crazy. Wonderfully crazy! This year we will probably enjoy a leg of lamb with some matzo and gefilte fish…uh ok, we don’t eat gefilte fish because it’s weird. There may be those reading this right now and saying how wrong I am. To those of you out there, I confess that there may be a place in which gefilte fish is delicious but I have yet to find it.
Anyway, none of this is about the bread I am bringing to you today. This bread is easy to make and it comes to you from the Hollymead collection. I was drawn to this because it is soooooooooo easy. I didn’t have to wait for anything to rise or knead the dough over and over. Mix and bake, piece of…bread?
Ingredients
- 3 Cups All Purpose Flour (wheat works too)
- 5 Tsps. Baking powder
- 1 Tsp. Salt
- 1 1/2 Cups Quick Oats
- 1 1/4 Cup Milk
- 1/4 Cup Honey
- 1 Egg
Instructions
- Grease a bread pan with butter and preheat oven to 350. In a medium bowl sift together the flour, baking powder and salt. And the oatmeal to the flour and stir to combine, set aside. In a small bowl whisk the milk, egg and honey, set aside.
- Add flour to a mixing bowl fitted with a bread (hook) attachment. Turn on the mixer and let run on a low speed as you slowly pour in the milk and egg mixture. Once all of the milk is added turn the mixer up to medium speed and mix 1-2 minutes to ensure everything is combined. Remove dough from bowl and press in to the bread pan. Allow bread to sit 30 minutes before baking. Score the top of the loaf if desired.
- Bake bread for 30-40 minutes or until the bread has pulled away from the sides of the pan. Remove from oven and allow the bread to cool on a wire rack until ready to eat.
Because there is not yeast in this bread you will find that it does not rise and get airy like other breads. It is actually dense but in a way that makes it ideal for spreading delicious things on or piling on this Egg Salad I shared the other day. This bread goes great with butter, jam, honey, peanut butter, cheese….all the things!
Hmmmm, for some reason I do not have a bread hook for my Kitchen Aid mixer (maybe because I took my mom’s mixer that’s about a hundred years old, I mean 50, and it either didn’t come with one back then or she lost it). Anyway, can I use the paddle attachment to make this? If not, I guess I’ll have to get me a bread hook. Though that’s not a problem.