Lemon Oatmeal Bread
Bread:
1-1/2 c. all-purpose flour
1 c. old-fashioned rolled oats
2 tsp baking powder
1/4 tsp salt
1 stick butter, softened
1/4 c. sugar
2 eggs
1/2 c. milk
1/2 c. chopped walnuts
2 tsp grated lemon zest
Lemon Syrup
1/4 c. water
3 tbsp sugar
3 tbsp lemon juice
Preheat oven to dg350. Generously grease a 9- by 5-inch loaf pan.
In medium bowl stir together flour, oats, baking powder and salt.
In large bowl beat butter and sugar with electric mixer. Beat in
eggs, one at a time, until a smooth batter forms.
At low speed, beat in flour mixture alternately with milk. Fold in
walnuts and lemon zest. Turn into prepared pan.
Bake 55 to 60 minutes, or until tests done. Cool on wire rack.
Meanwhile, prepare Lemon Syrup. In 1-quart saucepan combine water,
sugar and lemon juice. Bring to a boil.
When bread has been removed from oven, pierce several times with cake
tester. Pour syrup over bread in pan. Allow to stand 10 minutes,
remove from pan and cool completely before cutting.
Adapted from: "Grains: Seventy-six Healthy Recipes for Barley, Corn,
Rye, Wheat, and Other Grains"
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