Рецепт Oat and Pear Bread
After making Overnight Oats a few times lately, I used the leftover rolled oats to make this healthy bread. In fact I prefer this kind of bread (not sure why it's called bread) because no yeast is used and it's super quick to mix the ingredients without the need of a cake mixer.
This Oat and Pear Bread (tasted like fruit cake) still stayed soft even after the next day. The sweetness came from the dried cherry tomatoes while the chopped pears keep the bread moist and there were oats with every bite. I'll definitely want to bake this again!
- Oat & Pear Bread
- 1 cup Milk
- 65g Rolled oats
- 60g Butter, melted, cooled
- 1 Egg, lightly beaten (70g)
- 50g Golden syrup
- 1/2 tsp Vanilla extract
- 175g Self raising flour
- 1 tsp Baking powder
- 35g Almonds, chopped
- 40g Dried cherry tomatoes/dried cranberries or dried apricot, cut to pieces
- 1 - 1 1/2 Pear, skinned and chopped
Preheat oven to 180C. Line base sides with baking paper allowing a 2 cm overhang at long ends.
Combine milk and rolled oats in a large bowl. Set aside for 30 minutes to soak.
Add butter, egg, golden syrup and vanilla to oat mixture. Stir to combine. Sift flour and baking powder over oat mixture. Add almonds and cranberries. Stir to combine. Add pear. Fold to combine.
Spoon mixture into prepared pan. Sprinkle extra oats on top. Bake for 45 minutes or until skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Serve.
Due to our hot weather here, store the leftover bread in the fridge. The bread will stays after thawed.
Recipe adapted from Taste.com
1杯 牛奶
65克 麦片
60克 牛油，融化，待凉
1个 鸡蛋 （约70克）
50克 金黄糖浆
1/2茶匙 Vanilla香精
175克 自发面粉
1茶匙 发粉
35克 杏仁，剁碎
40克 干樱桃番茄/干蔓越梅或干杏脯，切小
1粒 或 1粒半 香梨，去皮切小
预热烤箱180度。 准备一个小长方形烤盘，铺上一张防粘烤焙纸。
牛奶和麦片混合在大碗中，浸泡30分钟。
将牛油，鸡蛋，金黄糖浆和Vanilla香精加入浸泡好的麦片里，搅匀。筛入自发面粉和发粉搅拌均匀，拌入香梨，最后加入杏仁碎和蔓越梅，混合均匀即可。
倒入准备好的烤盘中，再撒上适量的麦片在表层上。送入预热烤箱烤约45分钟，或牙签插入面包内部，拔出后没有粘糊，就表示熟了。
让面包连模待凉10分钟，才取出面包放在凉架上待凉后即可享用。
配方来自Taste.com