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Oatmeal Panbread This versatile quick bread can be served at breakfast, brunch, lunch, or dinner. It is an ideal accompaniment to dishes that are light and in need of substance. It is good served with different types of crudités as a first course, and it is excellent served with cheese. A mixture of chives, basil, tarragon, and other fresh herbs can be used in place of the parsley. It is at its best when lukewarm. If you make it ahead, reheat it for a few minutes in the oven before serving. 1 cup "quick"oatmeal 2 teaspoons double-acting baking powder 1 cup grated onions 1/2 cup chopped parsley 1 egg 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup milk 3 tablespoons vegetable oil Mix together all the ingredients except the oil. Heat 2 tablespoons of the oil in a 7- to 8-inch skillet. When hot, pour the batter into the skillet and spread the last tablespoon of oil on top of the batter. Bake in a 400-degree oven for 20 minutes. (Wrap two layers of aluminum foil around the handle if it's not ovenproof.) After 20 minutes, flip the bread over to brown the other side. It can be flipped like a crepe, or inverted on a plate or cake pan and slid back into the skillet. Bake for another 5 to 8 minutes. Slide onto a plate, let cool for 2 or 3 minutes, slice into wedges and serve. 6 SERVINGS Return to Top | Back to Recipes |
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