Orange Oat Cornmeal Bread 15 Pound Recipes

OATMEAL CORNBREAD MUFFINS

Steps:

• Preheat oven to 400.
• Mix together oats, cornmeal, baking powder, seasoning, and salt.
• In another bowl, beat the eggs then add the milk and oil.
• Add the sugar and mix well.
• Pour the egg mixture into the oat mixture and stir to just lightly combine.
• Pour into sprayed muffin tins and bake for around 20 minutes.
• Don't use muffin or cake wrappers in your tins or the outsides of your muffin won't get that nice crunchy outside.

CRANBERRY ORANGE OATMEAL BREAD RECIPE - (4.4/5)

Steps:

• Position an oven rack in the center and heat your oven to 350 degrees. Grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together the flour, salt, baking powder and sugar until well blended. Stir in the oats, grated orange peel and chopped cranberries until well mixed. In a small bowl, whisk together the oil, egg, orange juice and milk. Add the oil mixture to the flour mixture and stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan. Bake in the heated oven for 1 hour or until a toothpick inserted into the center comes out clean. Remove from the oven cool on a wire rack for 10 minutes; then remove from the pan place on the rack to cool completely. Wrap the cooled bread and store one day before slicing.

THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE

Steps:

• Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
• In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
• Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
• Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
• Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.

RUSTIC OATMEAL CORNBREAD

Steps:

• Preheat oven to 450 degrees.
• Mix together dry ingredients.
• Stir in beaten eggs, butter, & milk.
• Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
• When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
• Return to oven & bake approximately 15 minutes until browned.
• Cut into wedges to serve.

FRESH ORANGE-OATMEAL BREAD

Steps:

• In a bowl, combine the oats and buttermilk; cover and refrigerate for 1 hour.
• Meanwhile, grate the zest from the oranges and reserve.
• With a small sharp knife, cut off the remaining outer white membranes.
• Cut or pull apart the oranges into sections and coarsely chop, taking care not to lose too much of the juice.
• Place the chopped sections in a small bowl and add the zest and orange liqueur; set aside at room temperature to macerate as you continue.
• While the fruit macerates, make the streusel: combine the brown sugar and flour in a small bowl; work in the cold pieces of butter with your fingers, a fork, or a pastry blender until coarse crumbs are formed.
• This can also be done with an electric mixer or food processor, if desired; set aside.
• Preheat the oven to 350°; grease eight 4 x 2 1/2 inch mini-loaf pans or spray them with cooking spray.
• Add the sugars, oil, and eggs to the cold oat-buttermilk mixture; beat with a whisk until combined.
• Stir in the macerated oranges and all the juices.
• In a mixing bowl, combine the flour, baking powder, baking soda, and salt; add the wet ingredients and stir with a large spatula just until combined; the batter will be lumpy.
• Scrape batter into the prepared pans until just level with the top of the pan.
• Sprinkle each loaf with a few tablespoons of the streusel.
• Bake in the center of the oven for about 30-35 minutes.
• When done, the tops of the loaves will be firm to the touch, the loaves will pull away from the sides of the pans, and a cake tester will come out clean.
• Let the loaves stand in the pans for 5 minutes at room temperature before turning them out of the pans onto a rack, then turning them right side up to cool.
• Slice and serve.

ORANGE OAT CORNMEAL BREAD

Steps:

• Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 Slice: 180 calories (25 calories from fat) 3g fat (1g saturated) 0mg cholesterol 270mg sodium 35 carbohydrate (2g dietary fiber) 5g proteinTRY THISMaking stuffing for dinner? The combination of oats and cornmeal with the hint of orange makes this a good bread to use for your favorite stuffing recipe. Try adding some pecan halves, raisins or dried cranberries or cherries. It's great with chicken and turkey and for stuffing pork chops.DID YOU KNOW?Cornmeal can be yellow, white or blue, depending on the type of corn from which it is made. Yellow cornmeal has slightly more vitamin A than white cornmeal. We like yellow cornmeal for this bread because it adds a sunny color that goes so well with the flavor of the orange juice. You may want to try the recipe with white or blue cornmeal for a change.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.