Casserole Bread Recipe

Ingredients

1 1/2 qt casserole, 12 slices
1 1/2 cup whole wheat flour
1 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/3 cup brown sugar, packed
1 tbsp finely grated orange peel
2 tsp baking powder
1/2 tsp baking soda
1 3/4 cup sour skim milk or buttermilk*
1 egg white
2 tbsp sunflower seeds


Directions

From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn.

wheat germ honey *To make sour milk, place 2 Tbsp lemon juice or
vinegar in a 2 cup measure. Add skim milk to measure 1 3/4 cups. In a
large bowl combine flour, oats, sugar, orange peel, baking powder and
baking soda until well blended. Add milk and egg white. Stir just
until ingredients are moistened. Stir in the sunflower seeds.
Sprinkle a non-stick sprayed 1 1/2 quart casserole lightly with wheat
germ. Pour batter into casserole. Bake. If necessary, cover loaf
with foil during the last 15 minutes of baking to prevent
over-browning. Cool in casserole for 15 minutes; turn out onto wire
rack. Brush top of loaf with honey and sprinkle with additional
sunflower seeds if desired. Serve warm or cool. OVEN: 350 degrees
TIME: 50 to 60 minutes Nutrient analysis: 1 slice, Calories: 120,
Fat: 1 g, Cholesterol: 1 mg, Sodium: 128 mg, Dietary Fiber: 2 g,
Calcium: 63 mg, Diabetic Exchange: 1 1/2 starch


Servings: 6 servings

 

 

Casserole Bread Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Casserole; Diabetic; Main Dish


The History of Recipes

Written recipes as an idea can be found way back into history, at least as far into history as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.

During the time of the Romans a roman called Apicius compiled a few documents detailing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into appetizers, main meal and dessert, something we still use today. Aspicius describes how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including some familiar names like basil, rue and dill.

Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab countries, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an explosion in manuscripts on food, most of which are now in academic collections.

The arrival of TV brings us TV cookery programs and the demand for the spin-off recipe books.

And that brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on this site.

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We hope you enjoy this Casserole Bread recipe.

 


Casserole Bread Recipe, one of many tasty recipes brought to you by Recipes Ideas




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