Herbed Oatmeal Pan Bread: Healthy Grains

Herbed Oatmeal Pan Bread

   
Hi everybody :)

I'm baking another bread recipe, Herded Oatmeal Pan Bread. Looking thorough my cookbooks, I spotted this recipe. Wanting to keep the healthy grains theme going, I made the bread to serve with the Chicken Barley Chili. Let's get it started...

Herbed Oatmeal Pan Bread adapted The Taste of Home Baking Book

PREP: 25 min. + rising BAKE: 20 mm.
YIELD: 8-10 servings

1-1/2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup sugar
3 tablespoons butter, softened
2 teaspoons salt
1 egg
4 to 4-3/4 cups all-purpose flour 

TOPPING:

1/4 cup butter, melted, divided
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
 
In a small bowl combine boiling water and oats; cool to 110°-115°. In a large mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt, egg, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour in form a soft dough.

Turn onto a floured surface; knead until smooth and elastic about 6-8 minute Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Press evenly into a greased 13-in. x 9-in. x 2-in. baking pan. With a very sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough Repeat in opposite direction, creating a diamond pattern. Cover and let rise until doubled, about 1 hour.
Redefine pattern by gently poking along cut lines with knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Cover loosely with foil; bake 5 minutes longer. Serve warm.

 What I Did and/or Think:
I didn't make any changes. Although the bread is baked in a pan, which is very simple, I think it would also make a really good monkey bread. 

The Taste: The flavor of the bread was delicious, soft texture on the inside with buttery herbal taste on outside. I love the flavor of the herbs. I'm definitely REPEATING this one using the monkey bread technique.

To make this even more healthy, I think 1 1/2 cups wheat flour, in the place of some of the all-purpose flour would make a nice addition to this bread.

ENJOY! Come again...

Linked to:
YeastSpotting! @ wildyeast
BYOB @ girlichef: BYOB - Bake Your Own Bread
Kathe With an E You're Gonna Love It   
Show Me What You Got Tuesday's at ODH  
Tuesday-Talent-Show:  Chef In Training  
33 Shades of Green-Tasty Tuesday 
The Winthrop Chronicles Link Party
Trick or Treat Tuesday: Inside BruCrew LifeTasty Confessional: Crafty Confessions  

Chicken Barley Chili: Chili with a Healthy Twist!

Chicken Barley Chili: Chili with a Healthy Twist!

Back of the Box Recipe Part 2

Hi everybody :)

As promised when posting Hearty Vegetable Barley Soup last week, I said was going to do a chicken chili with barley, well  here it is.  

I been reading up on barley lately and discovered  the healthy benefits of eating it. Like oatmeal, it's heart healthy, loaded with fiber and niacin. It's low fat, sodium and have no cholesterol. Barley can be use in the place of rice or pasta in soups or stews or served as a side dish.

Like with the Hearty Vegetable Barley Soup, this recipe comes from the back of  a QUAKER Medium Barley's box too. Let's get it started...
Chicken Barley Chili
Ingredients

1 (14 1/2 oz.) can Tomatoes, diced, undrained,
(may use seasoned tomatoes)
1 (16 oz.) jar/can Salsa or tomato sauce (I used mild salsa with a little medium salsa)
l (14 1/2 oz.) can Fat free Chicken broth
1 cup QUAKER: Medium Barley
4 cups Water
1 tablespoon  Chili powder
1 teaspoon Cumin
1 (15 oz.) can Black beans, drained, rinsed
1 (151/4 oz.) can Corn, whole kernel or corn with peppers, undrained
3 cups Chicken breast, cooked, cut (I used  chicken tenderloins and boneless/skinless chicken thighs)
(about 1 1/2 lbs.)  into bite-sized pieces
Reduced or no fat Cheddar cheese (optional)
Reduced fat or fat free sour cream (optional)

In 6-quart saucepan, combine first 7 ingredients. Over high heat bring to a boil: cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. 

Add beans, corn and chicken; increase heat to high until chili comes to a boil. 

Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. 

If desired, top with shredded cheese and sour cream. MAKES 11 (1 CUP) SERVINGS.

What I Did and/or Think:
I'm loving barley more and more each day. The chili was GREAT! Not too spicy for me because I used mild salsa and topped it off with a little medium salsa, but if you like the heat, use hot salsa.  

If you'll love the Hearty Vegetable Barley Soup, then you're going to LOOVVVVE  this! Both soups are wonderful, the healthy side-effects do not effect their taste at all :)  Cold days ahead, this chili will be in my weekly forecast :)

This IS my new way of making chili! REPEAT, REPEAT, REPEAT!

Chicken Chili with Sour Cream & Cheese and Herbed Oatmeal Pan Bread 





OR

 
 Chicken Chili  (Plain)






ENJOY! Come again...

Linked to:
Jaime @ Mom's Test Kitchen  
Melt In Your Mouth Monday@ Make Ahead Meals for Busy Moms  
Flour Me With Love: Mix it up Monday!  
The Bulletin Board @ Mrs Happy Homemaker
Marvelous Mondays @ This Gal Cooks 
Mop Up Mondays - I Should be Mopping the Floor
Sew Can Do - Craftastic Monday Link Up Party
Recipe Sharing Monday @ Jam Hands 
The Better Baker Weekend Potluck
Carole's Chatter Rice& Grain Recipe Links Food Friday
Katherine Martinelli: Chili Blog Hop  
Tumbleweed Contessa: Superbowl and Chili Party 

Cherry Berry Crescent Rolls: Breakfast Is Served

Cherry Berry Crescent Rolls: Breakfast Is Served

Basic Roll Dough Remix

Hi everybody :)

"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I post a Breakfast Is Served. Last week breakfast, Lemon-Streusel Oatmeal Muffins
was another tribute to my love for oatmeal. 

Today, I wanted to play around with the Basic Roll Dough recipe I use to make the Mini Herbal "Hoagie" Rolls,  so I repeated the recipe below:

 Basic Roll Dough
1  package dry yeast
1 cup warm water  (105° to 115°)
3 tablespoons sugar (for a sweeter dough you can add up to 1/4 cup; 4 tablespoons)
2 tablespoons shortening
1 egg
3/4 teaspoon salt
3 to 3 1/2 cups all-purpose flour, divided

Dissolve yeast in warm water in a large bowl. Add sugar, shortening, egg, salt, and half the flour; beat at low speed of electric mixer until smooth. Stir in enough of remaining flour to make a soft dough.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°). free from drafts, 1 hour or until doubled in bulk or cover and refrigerate up to 5 days. (freeze up to 1 month)

Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Shape and bake as directed.

 Cherry Berry Crescent Rolls

I refrigerated the dough, 4 days later I made this:

            

Ingredients
1 Basic Roll Dough or Prepared Yeast Dough
2 tablespoons Sugar 
3 -4 tablespoons Butter, melted (not shown)
3/4 cup Cherry Preservers 
1/2 cup Cherry Berry Blend (a mixture of dried cherries, blueberries, and cranberries)
1 teaspoon cornstarch 
1 teaspoon lemon juice
1/4 teaspoon Cinnamon
1 egg white
1 teaspoon  water
Almond Slices, for sprinkling

Roll dough into a 12-inch circ1e on a lightly floured surface. 

 Cut into 8 wedges  Brush with melted butter, sprinkle with sugar/cinnamon mixture.

In a small bowl, combine preserves, cornstarch, berry blend, and juice. Spoon 1 heaping teaspoonful onto each wedge over sugar/cinnamon mixture.

Roll each wedge tightly, beginning at the wide end. Seal points, and place rolls on a greased baking sheet. Cover rolls, and let rise in a warm place (85°). free from drafts, about 30 minutes or until doubled in bulk. In a small bowl,  mix the egg white and water together; brush over rolls. Sprinkle with  almond slices

Bake at 375° for 20 to 25 minutes or until golden brown. Transfer to a wire rack.

Drizzle with glaze or dust with Powdered sugar, if desired.

 What I Think:
I love the sweet tartness of the rolls. The filling can be change out by using another preserve or jam, (be sure to use one with pieces of fruit in it or add your own.)  It taste like a pie in a roll! Delicious!! REPEAT!

ENJOY! Come again...

Linked to:
YeastSpotting! @ wildyeast
BYOB @ girlichef: BYOB - Bake Your Own Bread
Scrumptious Sunday Recipe Link Party @ Addicted Recipes
Sweets for Saturday @ Sweet As Sugar CookiesNifty Thrifty Sunday 
Everyday Moms Meals
Sweet 2 eat Baking: Sugar Slice Sunday Link Party