This morning, I just found an old scrapbook recipe that I had cut and pasted recipes from newspapers and magazines.
One of the bread recipe that I had always wanted to try out is Oats and Nuts Teabread.
This is a perfect bread for the coming Christmas Day, although I wanted to bake Christmas Fruit Cake…
This is a perfect teabread or bread, packed with prunes, oats and walnuts for more fibre and nutrients.
Furthermore, this bread recipe requires brown sugar instead of white sugar. Brown sugar taste less sweet and gives the brownish bread dough which is perfect!
Noticed that I don’t use margarine in this teabread.
Margarine consists of fats and cholesterol compare to unsalted butter.
If you can’t find unsalted butter, but salted but low fat butter and don’t add in salt since the butter is already salted.
Use your finger tips to mix the butter and flour together so that it forms breadcrumbs.
Mix both ingredients with your finger tips, bring them up high to your chest and rub them with your finger tips so that the dough turn into tiny balls like breadcrumbs.
This allows the dough to become loose, soft and fluffy.
The secret ingredients to bind together the bread dough are mixing a little egg and milk into the dough, mix again with fork, then pour a little more egg and milk again, repeat the same steps until the bread dough become soft, but not sticky.
If it is sticky, add in a little more self raising flour, knead together.
Remember, the bread dough shouldn’t be sticky or wet.
As for the prunes and walnuts, if you prefer something else, you could replace them with dried chopped fruits ( apricots, sultanas, mango, pineapple) and assorted toasted chopped nuts ( hazelnuts, ground nuts, cashew nuts )
However, remember to keep the measurement same, don’t add more because your teabread will turn out bulky.
-150g self raising flour or plain flour
-a pinch of salt
-1/2 tsp cinnamon powder
-130g Instant Oats
-200g unsalted butter-diced
-80g brown sugar
-1 egg -beaten
-100ml fresh milk or milk powder mixed with warm water
-1/2 cup toasted walnuts
-100g prunes without seeds-chopped
-egg yolk mix with 1 tbsp water for glazing
Tips:
Teabread taste delicious after 1 day of baking.
Lightly toast slices of bread with butter and glaze with fruity jam.
More morning breakfast recipes to share
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It is a good and delicious recipe for the readers but in different countries it is different. I like it most.Here's an excellent method for making oatmeal overnight in the fridge. A lot of overnight oatmeal recipes have a raw oat flavor that I don't care for, but these oats are made with a hot tea/milk mixture that eliminates that raw taste.
I love the convenience of being able to serve freshly made oatmeal on a busy morning without having to stand at the stove, cooking and stirring. Simply pull these out of the fridge and eat them cold or, if you prefer, zap them in the microwave for a minute or so.
cou1 c. plus 2 tbsp. flour
3/4 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. quick cooking oats
2 eggs, beaten
1 1/4 c. applesauce
1/3 c. vegetable oil
1/4 c. milk
TOPPING:
1/4 c. brown sugar
1/4 c. chopped nuts
1/4 tsp. cinnamon
Sift dry ingredients together in large bowl. Stir in oats. In another bowl, mix eggs, oil, applesauce and milk. Stir this into dry ingredients and then pour into a greased and floured 9 x 5 inch loaf pan. Sprinkle top of loaf with brown sugar, nuts and cinnamon. Bake at 350 degrees for 55 minutes to 1 hour and 5 minutesntries its making method is different as in my country.