Pressure Caramelized Oat Bread Recipes

PRESSURE-CARAMELIZED OAT BREAD

Steps:

• Pressure-Caramelized Oats:Combine steel-cut oats, sugar, butter, salt, baking soda, and water in a medium bowl. Divide mixture between two 1-cup glass canning jars and seal with lids.
• Place a trivet in the bottom of a pressure cooker. Place jars on trivet and fill pressure cooker with enough water to come halfway up sides of jars. Close lid and set valve to "sealed" position. Using the manual setting, cook on high pressure for 1 hour. Allow pressure cooker to completely depressurize before opening lid. Remove jars; let oats cool to room temperature before using. Oats can be refrigerated up to 3 days. (Makes about 2 cups.)
• Bread:In the bowl of a mixer, stir together milk and yeast. Let stand until yeast is dissolved, 5 minutes. Meanwhile, in a separate large bowl, whisk together bread flour, sugar, and vital wheat gluten.
• Add flour mixture to milk mixture. Place bowl on mixer fitted with the dough-hook attachment; mix on low speed until a wet dough forms, 2 to 3 minutes. Increase speed to medium and mix until dough is smooth and elastic, 6 to 8 minutes. Add salt and 1/2 cup (90 grams) pressure-caramelized oats; continue mixing on medium until fully combined, 2 to 3 minutes more. Transfer dough to a lightly oiled bowl and loosely cover with plastic wrap. Let rise in a warm place for 30 minutes. Gently fold dough in half, cover with plastic wrap, and return to warm place to ferment for 30 minutes. Using your index finger, gently push into the dough surface: if it springs back slightly but still leaves a small dent, it's fermented. If it springs back too quickly, it's not ready.
• Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Turn dough out onto a work surface; flatten into a rectangle, with a short side parallel to work surface. Fold top third of dough towards center, then fold bottom third of dough on top. Using palms of your hands, roll dough back and forth to form a 10-by-8-inch log; pinch to seal. Transfer to prepared pan, seam-side down. Loosely cover with lightly oiled plastic wrap. Set aside in a warm place until proofed, 45 minutes to 1 hour. Repeat finger test.
• Preheat oven to 375 degrees with rack in center. Brush top of loaf with egg wash. Working quickly, use a sharp knife or a lame (a baker's blade) to score a line lengthwise down center of loaf, to allow for expansion. Sprinkle top with rolled oats. Bake 40 to 45 minutes (or 35 to 40 minutes in a convection oven). Carefully invert loaf onto a wire rack, then reinvert and return to oven (still on rack). Bake 5 minutes more with oven door slightly cracked to vent steam. Let cool completely before serving.

CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST

Steps:

• Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
• To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
• Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
• To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
• In a medium bowl whisk together the eggs, egg whites and evaporated milk.
• Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
• Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
• Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium

INSTANT POT BANANA BREAD

Steps:

• Prepare Dry Ingredients: In a large mixing bowl, mix 2 cups (280g) all-purpose flour, 1 tsp (6g) baking soda, 1 tsp (4g) baking powder, 1 tsp (3g) ground cinnamon, ¼ tsp (0.8g) ground nutmeg, and ⅓ tsp (1.8g) fine salt together. *Optional: sift all the dry ingredients through a mesh strainer to make it easier to mix.
• Prepare Banana Mixture: In a medium mixing bowl, mash 450g overripe bananas with a fork. Mix in 2 beaten eggs and 2 tsp (10ml) vanilla extract.
• Prepare Wet Ingredients: In a large mixing bowl, mix ¼ cup (60g) room temperature unsalted butter, ¼ cup (60ml) coconut oil, and ⅓ cup (65g) brown sugar together. *Note: If you are using more sugar, add in the extra sugar at this step. Mix ingredients until creamy (~1 - 1.5 mins) with a hand mixer using medium speed. Add banana mixture, then mix until just combined (~30 secs). Line the side & bottom of the 7 x 3 inch Cake Pan with parchment paper. Use a bit of coconut oil to glue them in place.
• Make Banana Bread Batter (Mix Everything): Slowly pour the "banana egg" mixture into the dry ingredients. Fold and mix gently with a silicone spatula. Do not over mix! *Note: Having some lumps in the banana bread batter is okay!
• Pressure Cook Banana Bread: Pour banana bread batter into the lined cake pan. Then tap the cake pan against the counter a few times to remove some air bubbles. Wrap & cover the top of the cake pan with aluminum foil. Add 1 cup (250ml) cold water in Instant Pot. Place cake pan on top of trivet + aluminum foil sling or Bakeware Sling, then place them in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 60 minutes + 15 minutes Natural Release. Turn the Venting Knob to Venting position. Open the lid.
• Check Doneness & Chill Banana Bread: Unwrap the cake pan, then measure the temperature. *Note: Banana bread's core should be 195°F - 210°F. If it's under 190°F, place banana bread back in the Instant Pot and pressure cook at High Pressure for an additional 5 - 10 minutes.Place the cake pan on a cooling rack for 45 minutes to 1 hour before serving.
• Serve Nana's Banana Bread: Once the banana bread has cooled to lukewarm or room temperature, it is ready to serve. Release the ultra-moist & delicious banana bread from the cake pan. Enjoy~