Side Dish

Buttery Quick Bread is for Side Dish.

Buttery Quick Bread takes 25 minutes to prepare.

Buttery Quick Bread takes 35 minutes to cook.

Buttery Quick Bread makes 16 servings.

The ingredients for Buttery Quick Bread are:

2 cups flour
1 cup quick/instant oats
1.5 tsp baking soda
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6 Tbsp salted butter, cold
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1 cup 1% milk (or whatever)
2 Tbsp white vinegar
3 Tbsp molasses
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1/2 cup quick/instant oats

Here is how you make Buttery Quick Bread:

1---Mix together 1 cup oats, flour, and baking soda.2---Cut cold butter into flour mixture with pastry blender (or forks) until it resembles fine cracker crumbs.3---Begin preheating oven to 400 degrees. Place a baking stone (treated) or greased baking sheet in the oven to preheat.4---Pour in milk, white vinegar, and molasses. Mix until just blended. Dough will be very moist, but will hold shape. 5---Using a large rubber spatula, "knead" the dough by pushing on it from one side, then turning the dough over. Scrape the bowl's sides after each turn. Do this until the dough mostly clings to itself in a rough ball, or about 5-10 times. Do not over-knead; bread will be heavy/packy, won't rise as much, and will crumble much more easily.6---Rolls or Loaf:===============For Rolls: 1. Pour oats onto a plate or in a bowl. 2. Scoop out dough in portions that are about 2" in diameter (roughly, the size of a plum or racquet ball). Roll into ovoid or ball shapes; do not make "sticks".3. After scooping/shaping each portion, roll in oats until roughly coated, then set each roll aside. 4. When all rolls are done, place them on preheated stone/greased sheet about 2" apart. Press balls on stone/sheet just enough to keep them from rolling (if necessary). ---------------------------For loaf:1. Pour 1/4 cup oats over rough ball of dough in bowl. Spread the other 1/4 cup on a large plate. 2. Gently spread and press the oats into the dough, slightly pushing the dough into a ball.3. Use the rubber spatula to scrape the bowl around and under dough, then scoop out the entire ball of dough. Place dough on top of the oats on the plate, "wet" side down onto the oats. 4. Gently roll (do not knead or press) dough on the oats until the outside is coated in oats (extra oats will remain). 5. Place dough on preheated stone/greased sheet. Use your hands to spread/pull the dough out until it is roughly 10" round or a roughly 16"x3" log (or wherever inbetween those two). Work the dough as little as possible but as quickly as possible. Do not pick up dough once it is on the stone/sheet; shape it where it is.6. Sprinkle and gently press remaining oats on top of loaf, if desired.=================7---Bake for 30-35 minutes. Remove from oven and let cool, on stone/sheet for at least 10 minutes for best results.Number of Servings: 16Recipe submitted by SparkPeople user WAIT4IT.

The nutritional information for Buttery Quick Bread is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 140.5

• Total Fat: 5.2 g
• Cholesterol: 12.2 mg
• Sodium: 157.1 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 1.2 g
• Protein: 3.1 g