From time to time, Da and I would buy a tin of instant oats, intending to have healthier breakfast. However, there is so much variety of delicious food that is available for breakfast in Singapore that we end up not eating the oats for breakfast. As a matter of fact, the oats invariably end up in my mixing bowl as an ingredient for bread, cookies, etc.
I have been toying with the idea of using oats and banana to bake a loaf of bread. Deciding that "nothing ventured, nothing gained", I went ahead with the idea. The dough rose quite a fair bit, which was very encouraging. While I am more adventurous with modifying cake and cookie recipes, I am usually a little hesitant when it comes to bread recipes. I guess it all comes with practice.
INGREDIENTS3/4 cup very hot water
3/4 cup instant oats
1 large ripe banana (mashed)
3/4 cup low fat milk
1 1/2 tbsp butter
3 tbsp brown sugar
1 1/2 tsp ground cinnamon
1 tsp salt
2 1/2 cups plus 2 tbsp bread flour
2 1/2 tsp instant dry yeast
METHOD1. Place all the ingredients (except the bread flour and the yeast) in the bucket of the breadmaker machine.
2. Add the bread flour, making sure that the wet ingredients are totally covered.
3. Add the yeast.
4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.
5. When the cycle has been completed, turn the dough onto a floured board. Using floured hands, knead the dough about 5 times.
6. Place the dough in an 8" x 5" loaf pan that has been greased and lined with baking paper.
7. Cover the loaf pan with a damp cloth and leave for 1 hour or until the dough has doubled in size.
8. Bake in an oven preheated to 175 degrees celsius for 1 hour.
No comments:
Post a Comment