Oatmeal Cornmeal Blueberry Bread

Recipe Ingredients

		Oil spray
1 1/2 cups	93g / 3.3oz	Unbleached white flour
1/3 cup	20g / 0.7oz	Stone-ground yellow cornmeal
1/4 teaspoon	1.3ml	Baking soda
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Blueberries - washed, and
		Picked over
2 tablespoons	30ml	Walnuts - (to 4 tbspns) - toasted, chopped, (optional)
1/4 cup	15g / 0.5oz	Rolled oats ("regular", not instant,
		Oatmeal)
3 tablespoons	45ml	Mild oil, such as corn, canola, or peanut
2		Eggs
1/2 cup	118ml	Buttermilk - plus
2 tablespoons	30ml	Buttermilk
3/4 cup	148g / 5.2oz	Sugar
		Finely-grated rind of 1 lemon

Recipe Instructions

Preheat oven to 350 degrees. Oil spray 1 large, 2 medium, or 3 small loaf pans.

Sift the dry ingredients (flour, cornmeal, soda, baking powder, and salt) together into a large bowl. Combine the blueberries, walnuts, and oats in a second bowl, and sprinkle 1 tablespoon of the flour mixture over them. In a third bowl, beat together the oil, eggs, buttermilk, sugar, and lemon rind. Quickly combine dry and wet mixtures, using as few strokes as possible. Gently stir in the berries. Batter should be stiff.

Spoon batter into prepared pan/pans. Bake 45 to 55 minutes (large pans), 35 to 50 (medium), and 35 to 40 (small). Check 2/3 of the way through the baking period; if loaves are browning excessively, tent loosely with foil. Let baked breads cool 10 minutes in pan, run knife around the edge of pan, and turn loaves out. Let finish cooling on a rack.

This recipe yields 1 large, 2 medium, or 3 mini-loaves.

Source:
CHEF DU JOUR - (Show # DJ-9338) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.