Orange Oat Cornmeal Bread 15 Pound Recipes

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CORNMEAL-OATMEAL CRANBERRY-ORANGE LOAF



Cornmeal-Oatmeal Cranberry-Orange Loaf image

My husband, being a true Texan, loves cornbread almost as much as he loves me. I was not a great cornbread baker, so I bought The Cornbread Gospels by Crescent Dragonwagon to learn how to make his tummy happy, and what a great book that turned out to be. Every form and fashion of cornbread you can imagine, and (almost) all good. This recipe is from that book, and has earned rave reviews everywhere I have taken it. It's beautiful, and the essences of orange and cranberry combined with the crunchiness of stone ground cornmeal sets it apart from other quick breads, and it will leaving you wanting more. I hope you like it as well as we do.

Provided by Feisty

Categories     Quick Breads

Time 1h15m

Yield 1 large loaf, 8-10 serving(s)

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour
1/3 cup stone-ground yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup plus 2 tablespoons sugar
2 eggs
3 tablespoons canola oil
1/2 cup plus 2 tablespoons buttermilk
2 finely grated oranges, zest of
1 cup fresh cranberries, coarsely chopped
4 tablespoons walnuts, toasted and chopped
1/4 cup rolled oats

Steps:

  • Preheat the oven to 350. Coat 1 large, 2 medium, or 3 small loaf pans with oil.
  • Soft the flour, cornmeal, baking powder, baking soda, sugar, and salt into a large bowl.
  • Whisk together the eggs, oil, buttermilk, and orange zest in a second, smaller bowl.
  • In a food processor, pulse the cranberries a few times until they are roughly chopped. Combine the mix-ins--the cranberries, walnuts, and oatmeal--in a third bowl. Sprinkle 1 tablespoon of the flour mixture over them, and toss well.
  • Quickly combine the flour mixture and the egg mixture, using as few strokes as possible. Gently stir in the mix-ins. The batter should be stiff. Spoon the batter into the prepared pan(s). Bake for 45 to 55 minutes for the large pan, 35 to 50 minutes for the mediums, and 35 to 40 minutes for the smalls. Check two-thirds of the way through the baking period; if the loaves are browning excessively, tent them loosely with foil.
  • Let the baked breads cool for 10 minutes in the pan(s), run a thin knife around the edge of each pan, and turn the loaves out. Let finish cooling on a rack.
  • NOTE: When using cirtrus zest, try your best to get organic fruit, because it is free of the waxes and fungicides that are routinely sprayed on conventionally grown citrus fruit peels.

ORANGE OAT CORNMEAL BREAD



Orange Oat Cornmeal Bread image

Number Of Ingredients 10

3/4 cup plus 2 tablespoons water
1/4 cup orange juice
2 tablespoons honey
1 teaspoon grated orange peel
2 tablespoons margarine or butter, softened
3 cups bread flour
1/2 cup old fashioned or quick-cooking oats
1/3 cup cornmeal
1 1/4 teaspoons salt
2 1/2 teaspoons bread machine or quick active dry yeast

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.

Nutrition Facts : Nutritional Facts Serves

RUSTIC OATMEAL CORNBREAD



Rustic Oatmeal Cornbread image

Are you looking for something different in making cornbread? This adds a nutty, rustic flavor to traditional southern cornbread. The recipe is adapted from one appearing in the Fort Worth Star Telegram newspaper by Amy Culbertson.

Provided by Susie D

Categories     Quick Breads

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup yellow cornmeal
1/2 cup oatmeal (not instant)
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1/4 cup margarine or 1/4 cup butter, melted
1/2 cup milk
1 tablespoon sugar (optional)

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.

Nutrition Facts : Calories 204.4, Fat 11.1, SaturatedFat 2.7, Cholesterol 64.8, Sodium 638.4, Carbohydrate 21.7, Fiber 2.2, Sugar 0.3, Protein 5.4

FRESH ORANGE-OATMEAL BREAD



Fresh Orange-Oatmeal Bread image

Make and share this Fresh Orange-Oatmeal Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h50m

Yield 8 loaves

Number Of Ingredients 15

1 cup rolled oats
1 cup buttermilk
2 medium navel oranges (or 4 Fairchild tangerines)
3 tablespoons orange liqueur
1/2 cup packed light brown sugar
1/3 cup unbleached all-purpose flour
4 tablespoons cold unsalted butter, cut into 8 pieces
1/2 cup packed light brown sugar
2 tablespoons sugar
3 tablespoons vegetable oil
2 large eggs
1 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

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.

Nutrition Facts : Calories 412.9, Fat 13.4, SaturatedFat 5, Cholesterol 69.4, Sodium 383.3, Carbohydrate 66.8, Fiber 2.6, Sugar 34.4, Protein 7.8

OATMEAL CORNBREAD MUFFINS



Oatmeal Cornbread Muffins image

Make and share this Oatmeal Cornbread Muffins recipe from Food.com.

Provided by Californian

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups quick oats
1 1/2 cups cornmeal
2 tablespoons baking powder
1 teaspoon poultry seasoning
1 teaspoon salt
3 eggs
1 1/2 cups milk
1/3 cup vegetable oil
1/3 cup sugar

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.

Nutrition Facts : Calories 208.5, Fat 9.6, SaturatedFat 2.1, Cholesterol 57.1, Sodium 413.6, Carbohydrate 26.2, Fiber 2.1, Sugar 5.9, Protein 5.5

CRANBERRY ORANGE OATMEAL BREAD RECIPE - (4.4/5)



Cranberry orange oatmeal bread Recipe - (4.4/5) image

Provided by á-39535

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon salt
2 teaspoons baking soda
3/4 cup sugar
1 cup oats (quick or old-fashioned, uncooked)
grated peel of 1 orange
1-1/4 cups chopped fresh cranberries
1/3 cup vegetable oil
1 large egg
1/3 cup fresh orange juice
1/2 cup fat-free milk

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.

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