I am all about making things QUICK. I like quick trips to the store, I like quick walks and I like quick computers. Maybe that's why this recipe for Honey Oat Quick Bread caught my eye. Saving a few extra minutes in the kitchen is always a bonus. Don't get me wrong, I love long lingering days in the kitchen but now that my kids are out of school for the summer, I would much rather hang out with my family than be alone in the kitchen. This summer is going to go quick - I'm feeling the need to make the most of every single day.
Honey Oat Quick Bread
http://www.eatingwell.com/recipes/honey_oat_quick_bread.html
From EatingWell:
January/February 2007,
EatingWell for a Healthy Heart Cookbook (2008)
Ingredients
- 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
- 1 1/3 cups whole-wheat flour, or white whole-wheat flour (see Tip)
- 1 cup all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
- 8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
- 1 large egg
- 1/4 cup canola oil
- 1/4 cup clover honey, or other mild honey
- 3/4 cup nonfat or low-fat milk
- Position rack in middle of oven; preheat to 375°F. Generously coat a
9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1
tablespoon oats in the pan. Tip the pan back and forth to coat the sides
and bottom with oats.
- Thoroughly stir together whole-wheat flour, all-purpose flour,
baking powder, baking soda and salt in a large bowl.
- Using a fork, beat
the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl
until well blended.
- Stir in milk.
- Gently stir the yogurt mixture into
the flour mixture just until thoroughly incorporated but not overmixed
(excess mixing can cause toughening). 
- Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes.
Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.
Slice.
Unfortunately, I didn't feel like this quick bread was worth the time savings. It wasn't terrible and to be honest, the kids really enjoyed it but I thought that it lacked the delicate texture of a good quality bread. Even though I'm a big proponent of "quick" I think I will stick to the more time consuming yeast method to make my whole grain breads from now on. Although this bread wasn't terrible, it didn't meet my high standards of great bread.
Ciao!
Honey Oat Quick Bread
http://www.eatingwell.com/recipes/honey_oat_quick_bread.html
From EatingWell:
January/February 2007,
EatingWell for a Healthy Heart Cookbook (2008)
Ingredients
- 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
- 1 1/3 cups whole-wheat flour, or white whole-wheat flour (see Tip)
- 1 cup all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
- 8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
- 1 large egg
- 1/4 cup canola oil
- 1/4 cup clover honey, or other mild honey
- 3/4 cup nonfat or low-fat milk
Preparation
- Position rack in middle of oven; preheat to 375°F. Generously coat a
9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1
tablespoon oats in the pan. Tip the pan back and forth to coat the sides
and bottom with oats. - Thoroughly stir together whole-wheat flour, all-purpose flour,
baking powder, baking soda and salt in a large bowl. Using a fork, beat
the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl
until well blended. Stir in milk. Gently stir the yogurt mixture into
the flour mixture just until thoroughly incorporated but not overmixed
(excess mixing can cause toughening). Immediately scrape the batter into
the pan, spreading evenly to the edges. Sprinkle the remaining 1
tablespoon oats over the top. - Bake the loaf until well browned on top and a toothpick inserted in
the center comes out clean, 40 to 50 minutes. (It’s normal for the top
to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a
table knife around and under the loaf to loosen it and turn it out onto
the rack. Let cool until barely warm, about 45 minutes.
Nutrition
Per slice :
193 Calories;
6 g Fat;
1 g Sat;
3 g Mono;
18 mg Cholesterol;
31 g Carbohydrates;
6 g Protein;
3 g Fiber;
396 mg Sodium;
100 mg Potassium
great photos -- i do hope u change the font type and size
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