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Pepper Cheese Bread and Scones

JPellegrino <gigimfg@ix.netcom.com>
Thu, 05 Aug 1999 12:42:43 -0400
v099.n039.12
These are two I put into MC to try. I have a big box of Quaker Oat Bran
I must use soon. 

JoAnn

                     *  Exported from  MasterCook  *

                  Pepper Cheese Bread - Quaker Oat Bran

Recipe By     : Quaker Oat Bran Cookbook
Serving Size  : 16   Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      Quaker Enriched Corn Meal, or Aunt Jemima
   2      cups          all-purpose flour, (up to 2 1/2 cups)
   1      cup           Quaker Oat Bran hot cereal -- uncooked
   2      teaspoons     sugar
     1/2  teaspoon      pepper, (up to 1 teas)
   1      package       quick rise yeast
     1/8  teaspoon      baking soda
   1      cup           water
     1/4  cup           skim milk
   2      tablespoons   margarine
   4      ounces        low fat cheddar cheese (1 cup) -- shredded

Lightly spray 8 x 4 inch loaf pan with vegetable oil cooking spray or
oil  lightly. Sprinkle sides and bottom with corn meal. In large mixer
bowl,  combine 1 cup flour , oat bran, sugar, pepper, yeast and baking
soda.

Heat water, milk and margarine until very warm ( 120 - 103 F ) . Add to
dry ingredients; beat at low speed of electric mixer until moistened.
Add cheese. Increase speed to medium; continue beating 3 minutes. Stir
in enough remaining flour to form a stiff dough.

Turn out onto lightly floured surface. Knead 8 to 10 minutes or until
dough is smooth and elastic. Roll into 15 x 7 inch rectangle. Starting
at narrow end, roll up dough tightly. Pinch ends and seam to seal; place
seam side down in prepared pan. Cover; let rise in warm place about 30
minutes or until doubled in size.

Heat oven to 375 degrees. Bake 30 to 35 minutes or until golden brown.
Remove from pan; cool on wire rack at least 1 hour before slicing. Serve
as sandwich bread or as a main meal accompaniment. Makes 16 slices.

Nutrition info for each serving ( 1/16th of loaf ):  Calories 120, Fat 3
g, Oat Bran 6 g, Protein 5 g, Carb 18 g, Dietary fiber 1 g, Sodium 80
mg, Chol 5 mg
Percentage of calories from fat: 24 %. Diabetic Exchanges:  1
starch/brad; 1/2 fat; 1/4 lean meat

Posted to Veg Recipe and Bread Bakers 8/99 by JoAnn Pellegrino 
Recipe from the Quaker Oat Bran Cookbook   ISBN   0-88176-706-9  

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                     *  Exported from  MasterCook  *

              Apple Raisin Scones - Quaker Oat Bran Cookbook

Recipe By     : Quaker Oat Bran Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Breads                           Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          all-purpose flour
     1/4  cup           sugar
   1      tablespoon    baking powder
   1      teaspoon      cinnamon
     1/3  cup           margarine
   1      cup           Quaker Oat Bran hot cereal -- uncooked
     2/3  cup           dried apples -- finely chopped
     1/2  cup           raisins
     1/3  cup           water
   2                    egg whites -- beaten

Heat oven to 400F. Lightly spray a cookie sheet with vegetable cooking
oil spray or oil lightly. Combine flour, sugar, baking powder and
cinnamon; cut in margarine until mixture resembles coarse crumbs. Stir
in oat bran, apples and raisins. Add combined water and egg whites,
mixing just until moistened. Shape dough to form a ball. Turn out onto
lightly floured surface; knead gently 6 times. Pat into 9 inch circle on
prepared cookie sheet. Score dough into 8 wedges; do not separate. Bake
18 to 20 minutes or until light golden brown. Break apart; serve warm
with jelly. Makes 8 scones.

Nutrtion information for each serving ( 1 scone ):  Calories 280, Fat 9
g, Oat Bran 12 g, Protien 6 g, Carbohydrate 45 g, Dietary Fiber 3 g,
Sodium 275 mg, Cholesterol 0 mg.
  Posted to VegRecipe and Bread Bakers 8/99 by JoAnn
Pellegrino                                                    
Recipe from the Quaker Oat Bran Cookbook    ISBN   0-88176-706-9 


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