Saturday, March 24, 2012

A loaf of 'bread'?

It's about time I got another 'scones, muffins and loaves' recipe done. With that in mind, I headed into the kitchen this afternoon to make a cheesy oat loaf (p26).

It's a high-fibre sort of thing: after beating together eggs, milk and oil, you add bran flakes, wholemeal flour, and rolled oats, along with cheese, a little sugar and salt, and baking powder sifted with white flour.You mix these ingredients together, spoon them into a loaf tin, put it in the oven, and forget about it for 50 minutes. Easy.

When the loaf came out of the oven, and had had 10 minutes sitting in the tin, I turned it out and cut myself a slice. Like most things, it tasted nicer warm than when it cooled. That's not to say it was bad, just a little bland. It wasn't exactly cheesy, either - but then again, I did use Edam instead of tasty cheese.

This is a loaf that's not meant to be eaten on its own: it's more like a thick, hearty bread. It'd be great with chutney and a slice of cheese (sounds like my lunch tomorrow is sorted) or used to wipe up the last drizzle of stew in your bowl.

So, like many things, it depends how you look at it. On its own, cheesy oat loaf is a bit boring. Use it as an accompaniment, and it's not only tasty, but satisfying and pretty good for you too.

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