Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Italian oatmeal bread. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Italian oatmeal bread Recipe. This bread has great texture and flavor and looks good as well. I made mine on a round baking stone so it was shaped more like a pizza.
You can have Italian oatmeal bread using 5 ingredients and 3 steps. Here is how you cook it.
Ingredients of Italian oatmeal bread
Prepare 1/2 cup of plan yogurt.
Make ready 1 cup of ground old fashioned oatmeal.
You need 1/4 cup of rolled oatmeal.
You need 1/2 teaspoon of baking powder.
Prepare 1 teaspoon of Italian seasoning.
Rarely is there an Italian meal that does not include bread.Ancient tools and ovens provide proof Italians have high standards for their bread.They are known to allow the yeast to fully rise over the.The best oatmeal bread I have made!
Italian oatmeal bread step by step
Mix the yogurt with the ground oatmeal and the baking powder it will be sticky dough.
Using parchment paper Sprinkle some of the rolled oatmeal on it with spoon spread the sticky dough as you want I shape it as a square and then using Spread more oatmeal on top and Italian seasoning.
Cook 20 to 25 minutes at 400 f enjoy.
Italian bread is moist and has thin and crisp crust.Its center is fluffy or light and outside is extra Most of the Italian bread is shaped in larger rounds.It pairs well with any meal and is served with dinner or.
Based on an earlier review I was leary about the amount of Delicious bread, and this recipe is very adaptable!I like true whole-grain bread, so I only used one.Try this rich and aromatic Italian Easter bread recipe served with a simple icing that makes for a festive and delicious treat similar to panettone.Depending on which region of Italy you live in, Easter.Learn how to make Italian bread with advice and handy tips from Matt Jones, co-founder of Borough Market's Bread Ahead Bakery and Baking School.
