.....recipe I got from my mother.....
Promoting 'mothers' recipe is great at usma site? I mean NO OFFENCE.
Brij Bhushan Vij <[EMAIL PROTECTED]>
(Tuesday - Kali5106-W07-02)/D-152 (2005 May 31H0319(decimal) IST
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From: "James R. Frysinger" <[EMAIL PROTECTED]>
Reply-To: [EMAIL PROTECTED]
To: "U.S. Metric Association" <[email protected]>
Subject: [USMA:32987] Amish oatmeal date bread
Date: Mon, 30 May 2005 17:12:39 -0400
This is a recipe I got from my mother, which I then rewrote to use metric
units. It's not a bell-ringer but it eats good, as some of us would say.
Amish oatmeal date bread
360 mL milk
110 g old-fashioned oatmeal, uncooked (~250 mL)
150 g pitted dates, chopped (~250 mL)
300 g flour, all purpose (~500 mL)
20 g baking powder (~20 mL)
10 g salt (~7 mL)
160 g sugar, white (~180 mL) [~165 mL if brown sugar]
1 egg
1. Bring milk almost to a simmer. Add to oats and dates in a large mixing
bowl. Set aside to cool at room temperature.
2. In another bowl whisk together the flour, baking powder, salt, and
sugar.
3. When the oat mixture is coo, beat in the egg. Stir in the dry
ingredients
and mix well.
4. Pour the batter into a buttered 23 cm � 13 cm loaf pan. Bake at 160 �C
for
40 min to 45 min until the top is crusty and golden. Cool before slicing.
Notes:
1. If you use dried dates, reconstitute them first OR increase liquid to
allow
for this.
2. I made this just now with dark brown sugar. It's not extremely sweet;
some
may wish to put some jam on it. This is a nice, sturdy, "fork" bread.
3. This calls for one of the standard bread pan sizes. Most good baking
dishes
and pans (e.g., Wilson, Pyrex-licensed products) indicate their sizes in
centimeters on the bottom of the dish or pan. My Pyrex loaf pan has a
height
of 8 cm and this came right up to the rim.
Jim
--
James R. Frysinger
Lifetime Certified Advanced Metrication Specialist
Senior Member, IEEE
http://www.cofc.edu/~frysingj
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