I am going to dedicate Fridays to a post for what I want to try in the coming few weeks.
This week, let's revisit Megan's blog. I really want to try this recipe for Honey Oat Quick Bread, mmmm!!
Honey Oat Quick Bread
1 cup plus 2 tablespoons old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
2 1/3 cups white whole-wheat flour (or use half white, half whole-wheat flour)
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
8 ounces (scant 1 cup) plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup clover honey, or other mild honey
3/4 cup 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.
Stir together the 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 (don't overmix or the bread will be tough). 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.
The only substitution I am going to make is to use vegetable oil instead of canola, just because that's what I have on hand. But, when I do groceries next week, honey and plain yogurt will be on the list!
Happy Fourth of July Weekend everyone!