This recipe is fairly similar to last week’s, but it’s baked in a cake pan. It calls for an 8 inch pan, but I only have a 9 inch, so that’s what I use. You’ll need to bake yours a bit longer if you use an 8 inch pan.
You can cut this bread into slices, but I usually cut it into wedges, as seen above, which are nice for serving with soup. (not that you want to eat soup right now, unless you live on the other side of the equator from me!)
In this recipe and last week’s, you can feel free to do some substituting when it comes to the milk. I’ve used buttermilk, sour cream and milk, and a milk/yogurt mixture with success, so poke around your fridge and see what needs using. 😉
Hearty Quick Loaf
2 cups all-purpose flour
1 cup whole-wheat flour
1/2 cup quick-cooking oats
1/4 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
3 tablespoons oil
1 egg
1-2 tablespoons quick-cooking rolled oats
Heat oven to 350 degrees F. Grease bottom only of a 9-inch round cake pan.
Mix dry ingredients in a bowl,
and mix wet ingredients(this is simple to do in a 2-cup measuring cup).
Add wet ingredients to dry ingredients and scrape into round pan.
Sprinkle with the 1-2 tablespoons of oats.
Bake for 25-30 minutes or until golden brown. Cool 5 minutes and turn out onto a wire rack.
Lilypad
Friday 24th of February 2012
p.s. I forgot to add that I've successfully "veganized" this recipe by using soy milk and Ener-G egg replacer and it comes out beautifully.
Lilypad
Friday 24th of February 2012
I just wanted to say that this bread has become one of our favorites. It bakes up quickly and easily on those days I discover I'm out of homemade bread in the freezer and I don't have time to bake a yeast bread. My son (10) loves it with jam.
Kiwi Chick
Thursday 4th of June 2009
Yum! Fresh bread and soup. Sounds good to me - of course we are on the other side of the Equator from you and entering a cold, nasty winter.
I am wanting to get into making more bread and I like the sound of this recipe. That's my task for tomorrow. Thanks!
Tammy Brackett
Thursday 4th of June 2009
Kristen do you think I could use a 9 inch cast iron skillet? I don't have cake pans. This is a lovely, rustic looking round of bread! Thank you for sharing!
Julia
Thursday 4th of June 2009
I can't wait to try it---but we're having our crazy heat wave now, 3 or 4 days in a row of upper 80's - low 90's which is practically unheard of in Seattle in early June! (We usually only get a few days like this in late July or August.) And we don't have air conditioning, it's unusual to have A/C in homes in the usually temperate Pacific Northwest. It makes me long for a rainy day, with soup and a slice of this bread! Thanks for sharing the recipe, it's bookmarked for a cool day.