It is getting cool outside, not downright cold yet but we are migrating to colder weather and it is time to start making comfort food. One of my favourites is this oatmeal bread which I made yesterday. My goal is to bake something old or new each week. This was the start. Love this recipe, the leftover cheddar cheese will be used for Macaroni and Cheese later in the week. No waste, although we could use the cheese for sandwiches; cheese does not go to waste here.
Oatmeal Bread
To sour milk, use 1 tbs.. white vinegar for each cup of milk. Put the vinegar in the cup before measuring.
1 cup rolled oats
1 1/4 cups buttermilk or soured milk
1/4 cup brown sugar, packed
1 egg beaten
1/4 cup cooking oil
1 1/2 cups sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup grated cheddar cheese
Heat oven to 350o F. Grease a 1 /12 quart casserole well. Combine oats and milk in a medium bowl and let stand 30 minutes. Beat in sugar, egg and oil. Sift together dry ingredients and stir into oat mixture to blend. Turn into casserole and sprinkle cheese over top. Bake until a toothpick stuck in centre comes out clean. about 55 minutes. Cool in casserole 5 minutes, then turn out a rack.
Good, coarse flavourful bread, excellent toasted
Canadian Magazine
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