Honey Oat Bread

I love fresh bread, who doesn’t?  There is just something about bread out of the oven that makes it better than anything else.  So when I saw this recipe in Bon Appetit, I was sold.   There is NO KNEADING!!!  Yes you read that right, this bread is amazing and there is no kneading involved.  Yes there is yeast,  but still, the kneading is the worst part for me.  I never do it long enough, or too long, it is always a struggle. 

I made this when we had some friends over the other night.  Everyone loved it.  The kids all had multiple slices too!  It was light, with a little bit of sweet, it was just perfect.  And it has Oatmeal in it, so it has to be healthy, right?  I am always hearing how I should eat more Oats!  This calls for all-purpose flour which is what I used.  Next time I think I will try ½ all purpose, ½ whole wheat.  My husband said it would be a good bread to mix in some nuts into. 

Honey-Oat Bread

Recipe from Bon Appetit

Printable Recipe

1 ¾ cup warm water

1 Tbls Active Dry Yeast

¾ cups quick-cooking oats

1/3 cup honey

3 Tbls Canola Oil

2 ½ tsp salt

5 cups (about) all purpose flour

1 large egg, beaten

2 Tbls additional oats

Sprinkle the yeast over the water, and let set for 10 minutes until frothy.  In a large bowl mix together the oats, honey, oil and salt, and the water.  Stir in enough of the flour to form a soft dough (I started with 4 ½ cups and went from there).  Coat a large bowl with non-stick spray.  Transfer dough the bowl and turn it over to coat.  Cover with plastic wrap and then a kitchen towel.  Let rise for about 1 hour, or until doubled in volume.

 

Punch the dough down, and shape into 2 loaves.  I just free formed 2 loaves on a baking sheet.  But you could use loaf pans if you wanted (this is actually what the recipe calls for).  Cover and let rise for 20 minutes. 

 

Brush the top of the loaves with egg, and sprinkle with the additional oats.  Bake at 350 for 35-40 minutes.  When you knock on the bottom of the bread and it sounds hollow, it is done. 

Top with butter, or honey for a delicious side to any meal!

Grown-up Nuggets

 I may very well have the pickiest eater on the planet as a son.  He was so much better as a baby, but once he got old enough to have an opinion, things just went down hill.  For a long time the only meat he would eat was processed meat (chicken nuggets, hot dogs, sausage).  Yes, I know how bad this is, but what can you do?  Let your child starve!  In the last year he has gotten MUCH better with meat, not veggies or anything else, but meat.  I will take it....baby steps, right?

I receive daily emails from Cooking Light (among many others) with recipe ideas.  Well one day I got one for oatmeal crusted chicken nuggets.  My son was next to me as I was checking my email.  He thought they looked good, and wanted to make them.  Immediately I hit print.  I didn't care anything about the recipe, he wanted to try it, we were trying it!  It was REALLY bland, and not that great, but he claimed to have liked it.  Really, I think he thought dipping the chicken was fun, and just wanted to do it again.  So I came up with a whole different "breading" recipe, and they are much tastier! 


Chicken Nuggets
Printable recipe

1 pound boneless skinless chicken (can be tenderloins, cutlets, breasts whatever - just cut to desired size)
1/2 cup  breadcrumbs
1/2 cup Panko breadcrumbs
1/2 cup flour
1 egg white
1 1/2 tsp Italian Seasoning
1 Tbls Parmesan Cheese
1 tsp Garlic Powder
1/4 tsp ground black pepper

 

You start by setting up your "breading" station.  1 bowl with flour, 1 bowl with an egg white beaten until frothy with some water, and 1 bowl with both of the breadcrumbs and the seasonings mixed together.



I like to put foil down on a baking tray for easier clean up.  Then I put a cooling rack on top of that that is sprayed with non-stick spray.  That way air goes all around the chicken, and it gets crispier.  Once everything is set up, you can start dipping.  This is where my son likes to help.  I have a few little tongs that I bought at a restaurant supply store for cheap, and they are just the right size for little hands.  Dip in the flour first, just to coat it.  You don't want a lot, so dust off the excess.  Then the egg white, and finally into the breadcrumbs.  Make sure it is covered well with breadcrumbs, this is your flavor!  Place on the tray.



Once everything is breaded spray them well with non-stick cooking spray.  Bake at 425 for 10-15 minutes.  The baking time really depends on how big your chicken is.  The smaller you cut it the shorter it takes, obviously.  Serve them up with your favorite dip!

Rolls for Dinner

 My husband has a cold.  My son got it on Monday, and then my husband got it.  I have managed to avoid it thus far, fingers crossed it can stay that way!  So when planning dinner last night, husband says he doesn't feel like much.  What is a girl to do?  I was out running errands and remembered I had leftover soup in the freezer.  Perfect!!  Just make some dinner rolls (because who can have soup without bread?), and we are done.  Plus it was a cloudy, windy, 45 degree day....soup seemed appropriate.

 I love these rolls!  I have been making them for years.  I found then in a Weight Watchers cookbook that I have.  They are only 56 calories per roll!  Fresh bread for only 56 calories, heaven!  The original recipe calls for sun-dried tomatoes to be added with the herbs, but I skip that part.  I have always been nervous about making bread.  It has taken me awhile to feel comfortable with it.  I still have not mastered it, but I don't shy away from it like I used to.  But this one is foolproof - your food processor does the kneading! 


Herb Dinner Rolls
Adapted from Weight Watchers
Printable Recipe

1 1/4 cups lukewarm water (105-115 degrees)
1 package active dry yeast
3 1/2 cups all purpose flour
1 1/2 tsp salt
1 1/2 tsp Italian Seasoning
1/4 tsp freshly ground black pepper
1 egg white, beaten with 2 tsp of water

 In a liquid measuring cup, measure the water, and then sprinkle the yeast over the top.  Let it stand for about 10 minutes, until it becomes foamy.   Put the flour and the salt in the food processor.  


  Turn on the food processor, and then scrape the yeast mixture through the feed tube, just until the dough forms a ball.  Then pulse it until it is smooth and no longer sticky, about 30 times.  Spray a bowl with non-stick spray, and place the dough in the bowl.  Cover with a towel and let stand for about an hour, until it is double in size. 

Punch down the dough.  Turn it out onto a slightly floured surface.  Knead in the herbs.  Add them slowly, or you will get clumps.  I like to flatten it out a little, like a pizza, then sprinkle some over the top.  Knead a little, and repeat.  Works quickly, and you get the herbs throughout.

Next you divide the dough into 12 portions.  Try to get them equal in size.  Form each into an oval shape.  Place them on a lined baking tray, 3 inches apart.  Cover and let rise for another hour.

 After they have almost doubled in size again, you are ready to bake them.  You bake at 400 degrees, for about 20 minutes.  Brush them with the egg white so they get nice and brown on the top.  You can tell when bread it done by knocking on the bottom.  When it sounds hollow, it is done.