Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
If you love the ease of a quick bread but crave the tender, fluffy crumb of a homemade biscuit, these Biscuit Muffin Breads are about to become your new favourite little kitchen shortcut.
This quick Biscuit Muffin Breads bake up soft, fluffy, and golden in just 30 minutes. A cozy, 6‑ingredient comfort bake you’ll want to make on repeat.
There is nothing like accompanying a meal with a delicious morsel of bread on the side. Soups, salad, stews, etc. If you have a roll on the side, the meal somehow seems to be more complete.
This Biscuit Muffin Bread is an old favorite of mine. Favorite for two reasons. One, it uses only six simple ingredients and I always have what is needed in my house to make it and two, the recipe goes together very quickly and can be on the table in about half an hour's time.
Add to that the fact that these are delicious and you are on to a real winning recipe. I got the original recipe in my mother's old Lawrencetown Co-op cookbook. A book that was filled with the favorite recipes of the ladies that lived in the town my mother grew up in.
So, a community cookbook. Community cookbooks are some of my favorite books to cook from. They are usually loaded with an abundance of really delicious recipes, tried and trues, well-tested by the ones who submitted them. Anything else is a matter of taste.
I copied out the recipe into my big blue binder many years ago when I was home visiting my mother. The original recipe made a dozen delicious Biscuit Muffin Breads. I have small-batched it to make only six. And yes, they are every bit as delicious as the full batch.
Quick and easy to make, using simple ingredients, these have always been a family favorite. I think they are sure to become a favorite with you as well! They are fabulous on their own served warm with butter and jam, or served with a hot bowl of soup, or a salad, stew, casserole, etc.
INGREDIENTS REQUIRED
TO MAKE
BISCUIT MUFFIN BREAD
Six simple ingredients and a few minutes of time are all it takes for these delicious little breads. Amounts can be doubled to make 12 muffins instead of 6.
- 1 1/2 cups (180g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 TBS sugar (optional)
- 2 TBS Butter (30g) melted butter
- 1 cup (240ml) whole milk
NOTES ON INGREDIENTS
- I have not tested this recipe using self rising flour so I cannot say for sure if it will work or not. Chances are the leavening measurements will be off.
- I did use the sugar. Plain granulated sugar, or in the U.K. caster sugar.
- I used salted butter.
- I used whole milk as that is all I keep in the house. This recipe also works well with buttermilk.
HOW TO MAKE BISCUIT MUFFIN BREAD
This is very simple to make and can be on the table, ready to enjoy warm in about 30 minutes.
- Butter a six cup muffin pan really well. Preheat the oven to 375*F/190*C/ gas mark 5. (I used a non-stick muffin tin and sprayed it generously with baking spray.)
- Whisk the flour, baking powder, salt and sugar (if using) together in a bowl, combining everything well. (I used a small wire whisk to do this. Alternately you could sift them together.)
- Add the milk and melted butter. Quickly whisk in to combine. Do not overmix. A few lumps are perfectly acceptable. (It is important that you whisk everything together as soon as you add the wet ingredients. Overmixing will toughen them.)
- Spoon into the prepared muffin cups, dividing equally. (It will fill them at least 3/4 full.)
- Bake in the preheated oven for 18 to 20 minutes. They are done when a toothpick inserted into the center of one comes out clean. (Mine did brown as I cooked them in my toaster oven, but if using a regular oven, they may not brown. That's perfectly okay so long as a toothpick inserted in the center comes out clean.)
- Cool on a wire rack for a few minutes before serving. Delicious! (These are fabulous either warm or cold.)
HINTS AND TIPS FOR SUCCESS
Measure the baking powder carefully
This recipe uses 1 1/2 tsp, exactly. Over‑measuring can make the muffins taste sharp or rise unevenly.
Don’t overmix the batter
Once the milk and melted butter go in, whisk just until combined. A few lumps are not only fine — they’re expected and won’t harm the recipe at all.
Use the toothpick test, not colour, to judge doneness
Bake for 18–20 minutes, but ovens vary. A clean toothpick in the center means they’re ready.
Grease the muffin tin well
This batter is soft and tender, so a well‑greased pan helps them release cleanly.
For breakfast or brunch, sweeten them up
If you want a more muffin‑like flavour, add a couple extra tablespoons of sugar and a teaspoon of vanilla. They are lovely this way served with fruit.
FREQUENTLY ASKED QUESTIONS
WHAT IS BISCUIT MUFFIN BREAD?
It’s a quick, 6‑ingredient stir‑and‑bake recipe that bakes like a muffin but tastes like a soft, tender biscuit — ideal for serving with soups, stews, roasts, or even at breakfast.
DO THESE MUFFINS BROWN MUCH ON TOP?
Not always — and that’s completely normal. Depending on your oven, the tops may stay pale, but as long as they pass the toothpick test, they’re done.
CAN I USE BUTTERMILK INSTEAD OF WHOLE MILK?
Yes! Buttermilk works well — just be sure to still include the melted butter, since buttermilk is low in fat.
CAN THESE BE MADE GLUTEN FREE?
I cannot say for sure since I haven't tested gluten‑free flour, but it’s worth trying. Results may vary depending on the blend. I recommend a one to one brand of gluten free flour.
HOW DO I STORE ANY LEFTOVERS?
Leftovers stay soft and fresh the next day when stores in a plastic bag or airtight container.
CAN THESE BE FROZEN?
Absolutely. Simply pack into an airtight container or freezer bag and freeze. Use within 3 months. To serve gently reheat in the microwave for about 30 seconds.
CAN THIS RECIPE BE DOUBLED?
Yes, you can successfully double this recipe. Simply multiply everything by two. You will get 12 muffin breads instead of six. Bake time will remain the same.
A FEW OTHER
SAVORY MUFFINS FOR YOU TO ENJOY
QUICK & EASY PIZZA MUFFINS - These tasty muffins take everything you love about a classic slice — melty cheddar, herby Italian seasoning, a touch of tomato, and your playful ham‑and‑pineapple twist — and tuck it into a light, tender muffin crumb. Baked until golden with a cheesy crown, they’re a fun little game‑changer that make the perfect warm lunch with butter or a cozy side to soup. A small‑batch bake bursting with big pizza flavour.
PARMSAN & PINE KERNEL MUFFINS - These savoury muffins are everything you want in a quick, comforting bake — tender‑crumbed, deeply cheesy, and crowned with golden, toasty pine nuts for a rich little crunch. Hearty enough to enjoy on their own yet perfect alongside soups, salads, or tucked into a picnic, they’re simple to whisk together and irresistibly moreish fresh from the oven. A deliciously easy savoury muffin that feels like a small luxury in every bite.
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Yield: Makes six muffins
Biscuit Muffin Bread (small batch)
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Quick, easy and delicious these delightful muffin sized breads go with just about anything. They are even excellent all on their own with just butter and jam.
Ingredients
- 1 1/2 cups (180g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 TBS sugar (optional)
- 2 TBS Butter (30g) melted butter
- 1 cup (240ml) whole milk
Instructions
- Butter a six cup muffin pan really well. Preheat the oven to 375*F/190*C/ gas mark 5.
- Whisk the flour, baking powder, salt and sugar (if using) together in a bowl, combining everything well.
- Add the milk and melted butter. Quickly whisk in to combine. Do not overmix. A few lumps are perfectly acceptable.
- Spoon into the prepared muffin cups, dividing equally.
- Bake in the preheated oven for 18 to 20 minutes. They are done when a toothpick inserted into the center of one comes out clean.
- Cool on a wire rack for a few minutes before serving. Delicious!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you love delicious homemade bread, these Herbed Oatmeal Pan Rolls are soft, hearty, and wonderfully flavorful — the perfect companion to soups, stews, or any cozy meal. Made with a simple oat‑and‑flour dough and finished with a buttery herb topping, these rolls bake up tender and golden in a single pan.
Soft, wholesome, and full of homemade flavor. Made with oats, two flours, and a buttery herb topping, they bake into tender pull‑apart rolls that are perfect with soups, stews, or enjoyed warm with butter. They’re easy to make, beautifully rustic, and bring that comforting “from‑scratch” goodness to the table with very little effort.
I would be the first one to confess that I am not a great bread baker. My mother made beautiful loaves of bread . . . and my Aunt Thelma's Potato Rolls were the best I've ever eaten. I am afraid I missed out on the bread baking gene when it was being handed out.
That's why I really love this recipe for Herbed Pan Rolls. You don't have to be a bread expert to turn out really great rolls. They come out perfect each and every time.
These have a beautiful wholesome texture and a lovely herbed buttery flavor. Simple to make and they smell heavenly when they are baking.
Wonderfully rustic these are fabulous served with soups, stews or salads. They are even lovely all on their own with simply some butter and perhaps a few bits of your favorite cheese to enjoy on the side. Best eaten on the day, you can gently refresh them the next day by spritzing them with a bit of water and reheating them in a gentle oven.
Prepare to fall in love!
INGREDIENTS NEEDED
TO MAKE
HERBED OATMEAL PAN ROLLS
Simple ingredients that are probably in every kitchen.
For the Rolls:
- 1 cup (240ml) boiling water
- 1/2 cup (40g) rolled oats (not old fashioned)
- 2 TBS butter
- 2 cups (250g) strong white bread flour
- 1/2 cup (65g) multigrain granary bread flour
- 2 TBS sugar
- 1 tsp fine sea salt
- 1 TBS easy bake yeast (bread machine, quick rise)
- 1 large egg, at room temperature
For the herby topping:
- 2 TBS butter, melted
- 1/4 tsp dried basil leaves
- 1/4 tsp dried oregano leaves
- 1/8 tsp garlic powder
- 2 tsp finely grated Parmesan Cheese
NOTES ON INGREDIENTS
- Be sure to use the proper oats for the best results. Large flake oats or quick oats are not suitable.
- I use salted butter as that is all I have in my home. If you are worried about salt, then decrease the amount of salt required.
- Strong bread flour is a high protein flour that is specifically designed to be used in making breads. It has a higher gluten content than regular flour.
- Multigrain flour is a nutritious blend of multiple grains such as wheat, oats, barley, and millet. Unlike refined flour, it combines the benefits of different whole grains. You can substitute whole wheat flour (whole meal) if that is all you have and will still end up with a delicious roll.
- Use yeast that is specifically meant to be used for quicker rises, or for use in the bread machine.
HOW TO MAKE
HERBED OATMEAL PAN ROLLS
As far as bread rolls go these are really quick and easy to make.
- Combine the boiling water, oats and 2 TBS butter in a small bowl, stirring to melt the butter. Let stand and cool to just warm before proceeding. (Make sure that the mixture is not too hot or you will kill your yeast. It should be blood temperature, just warm to the touch.)
- Measure the white and granary flours into a large bowl. Whisk in the sugar, salt and yeast.
- Beat the egg into the warm oat mixture. Stir this into the dry ingredients until all are well incorporated. (Be sure your egg is at room temperature.)
- Turn out onto a lightly floured surface and knead dough until you have a smooth, soft dough, which is not sticky, adding more strong white flour as needed. (Your dough should be soft and pliable.)
- Shape into a ball and cover with the bowl. Let rest for 20 minutes. (Don't forget to cover it to keep the air from getting to it and drying it out.)
- Grease a 9 inch square metal baking tin. Punch the dough down and then press it into the baking tin to fill all the corners. (Punching it down helps to get all of the air bubbles out of it resulting in a nicer finish.)
- Take a sharp knife and cut down through the dough to the bottom of the pan, cutting it into 9 equal squares. (3 cuts across and 3 cuts down.) Cover with a tea towel and allow to rise for 30 minutes. (Cut right down to the bottom. No need to separate the rolls.)
- Preheat the oven to 190*C/375*F/ gas mark 5. Once the oven has heated bang the pan of rolls into it and bake for 15 minutes. (Place on the center rack.)
- While they are baking, stir together all the ingredients for the herby topping.
- At the end of 15 minutes, remove the partially baked rolls from the oven. Brush the tops with the herby topping. (I use a soft pastry brush to do this.)
- Return the pan to the oven and cook for another 10 to 15 minutes until golden brown and they sound hollow on the bottoms when turned over and tapped lightly with your fingers.
- Tip out onto a wire rack to cool to warm. Best served fresh, but can be revived by a gentle reheating in a warm oven for 8 to 10 minutes.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before beginning to help familiarize yourself with any ingredients or equipment needed.
- Assemble all of your ingredients before you begin. This will help to alleviate any risk of leaving something out by accident.
- Use yeast that is fresh and within date. If you are unsure you can always prove it first by adding a tsp of it to a cup of water along with some sugar. If it bubbles and expands, then it is okay to use it.
- Have all of your ingredients at room temperature before beginning.
- If you think your dough is too sticky, add some additional bread flour, a bit at a time until you have the consistency you are looking for. It should be soft and pliable and not overly sticky.
- Preheat your oven properly before putting your rolls into the oven.
FREQUENTLY ASKED QUESTIONS
WHAT ARE ROLLED OATS?
Rolled Oats are steamed and flattened oat groats, quick to cook and versatile for various recipes. Do not use quick or instant oats for this recipe.
WHAT IS MULTI-GRAIN FLOUR?
CAN THIS RECIPE BE DOUBLED?
Yes, you can absolutely double this recipe. Simply double all of the ingredients and use either two 9-inch square pans or a 9 by 12-inch baking pan to bake them in.
CAN THESE BE FROZEN?
Yes, these freeze very well. Simply wrap tightly in some cling film, and then a layer of aluminum foil. Label, date and freeze. They will keep for up to 3 months frozen. Thaw in the refrigerator overnight and then warm gently in a warm oven when you are ready to serve them.
CAN I USE FRESH HERBS INSTEAD OF DRIED?
I have never used fresh herbs, but I don't see why you couldn't. You will need roughly twice the amount of fresh herbs as you would dried.
A FEW OTHER BREAD ROLL RECIPES TO ENJOY
Nothing can round out a simple meal or make a holiday dinner better than having a delicious bread roll to enjoy. Here are a few more delicious recipes for bread rolls that we love!
OLD FASHIONED PULL-APARTS - Soft, fluffy and pure comfort, these old fashioned rolls are everything a homemade dinner roll should be: soft, tender, buttery and beautifully golden brown on top. They're wonderfully simple to make. Just basic pantry ingredients: strong bread flour, yeast, milk powder, sugar, butter, milk, and water. These come together to create a dough that rises into the lightest fluffiest rolls. Once baked, they pull apart into perfect little clouds, each one being brushed with melted butter so they're glossy, warm, and impossible to resist.
LION HOUSE DINNER ROLLS - Inspired by my visit to the Lion House Pantry in Salt Lake City this half‑batch version brings that same bakery‑style magic right into a home kitchen. The dough is beautifully simple: warm water and milk to wake up the yeast, a touch of sugar, softened butter, an egg, and enough flour to create a soft, supple dough that pulls cleanly from the bowl. After a gentle rise, the dough is rolled into a long rectangle, cut into strips, and shaped into the signature Lion House spirals before rising into pillowy perfection. Once baked, the rolls emerge golden, tender, and impossibly fluffy — the kind you “inhale” straight from the oven. They’re soft on the inside, lightly buttery on the outside, and truly everything a perfect dinner roll should be.
Pin this recipe to your Bread, Bread Roll or Side Dish Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Makes 9 rolls
Herbed Oatmeal Pan Rolls
Prep time: 1 HourCook time: 25 MinTotal time: 1 H & 25 M
Wholesome and delicious. These tasty rolls are perfect with soups, stews or even on their own, buttered with some tasty strong cheddar on the side.
Ingredients
For the Rolls:
- 1 cup (240ml) boiling water
- 1/2 cup (40g) rolled oats (not old fashioned)
- 2 TBS butter
- 2 cups (250g) strong white bread flour
- 1/2 cup (65g) multigrain granary bread flour
- 2 TBS sugar
- 1 tsp fine sea salt
- 1 TBS easy bake yeast (bread machine, quick rise)
- 1 large egg, at room temperature
For the herby topping:
- 2 TBS butter, melted
- 1/4 tsp dried basil leaves
- 1/4 tsp dried oregano leaves
- 1/8 tsp garlic powder
- 2 tsp finely grated Parmesan Cheese
Instructions
- Combine the boiling water, oats and 2 TBS butter in a small bowl, stirring to melt the butter. Let stand and cool to just warm before proceeding.
- Measure the white and granary flours into a large bowl. Whisk in the sugar, salt and yeast.
- Beat the egg into the warm oat mixture. Stir this into the dry ingredients until all are well incorporated.
- Turn out onto a lightly floured surface and knead dough until you have a smooth, soft dough, which is not sticky, adding more strong white flour as needed.
- Shape into a ball and cover with the bowl. Let rest for 20 minutes.
- Grease a 9 inch square metal baking tin. Punch the dough down and then press it into the baking tin to fill all the corners.
- Take a sharp knife and cut down through the dough to the bottom of the pan, cutting it into 9 equal squares. (3 cuts across and 3 cuts down.) Cover with a tea towel and allow to rise for 30 minutes.
- Preheat the oven to 190*C/375*F/ gas mark 5. Once the oven has heated bang the pan of rolls into it and bake for 15 minutes.
- While they are baking, stir together all the ingredients for the herby topping.
- At the end of 15 minutes, remove the partially baked rolls from the oven. Brush the tops with the herby topping.
- Return the pan to the oven and cook for another 10 to 15 minutes until golden brown and they sound hollow on the bottoms when turned over and tapped lightly with your fingers.
- Tip out onto a wire rack to cool to warm. Best served fresh, but can be revived by a gentle reheating in a warm oven for 8 to 10 minutes.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
If you love simple, old‑fashioned baking with real roots and real stories, these Oat Bannocks are a recipe you’ll want to keep close. Light, tender, and gently nutty from quick oats, they’re a traditional Scottish bake that comes together with just a few humble ingredients and a soft touch. This is the kind of recipe that has been passed down through generations — the sort of bannock once made in busy farmhouse kitchens, at seaside cottages, and in family gatherings where stories and food were shared in equal measure.
Whether you enjoy them warm with butter and jam or alongside a hearty bowl of soup, these Bannocks are comforting, nostalgic, and wonderfully easy to make. A true taste of heritage, baked fresh in your own kitchen.
My late father in law came from a very large farming family on Prince Edward Island, consisting mainly of girls. I think there were only two or three sons. Their family had ended up on the Island having been shipwrecked in September of 1770 on a ship called the Annabella. He was the baby of the family, with most of the girls migrating to the United States after WW2.
They all used to come back to the Island to spend their summers in an old cottage they maintained on Malpeque Bay. There they would spend a couple of months taking in the sea air and re-connecting with their roots. The air rang with the sound of hearty card games and raucous laughter.
Rita was the one girl who had stayed behind on the Island. She never played cards much but could usually be found in the background cooking meals, etc. for everyone. She was like a little bird. I loved her to pieces. She was a really kind and caring woman.
She frequently made these Oat Bannocks. Ever the foodie, I loved to watch her making them. All of the ingredients used to get measured right out onto the counter-top, her quick hands deftly managing them into a dough that was then cut and baked into these beautiful light Oat Bannocks.
I can still remember the first time I saw her making them, I thought it was cheese she was mixing in, but it was cold butter which she had grated. I tend to cut the butter into bits and rub it in with my fingertips. Both ways work well.
Aunt Rita cut hers into squares, whereas I cut them into rectangles. Not a scrap of the dough is wasted. With a light touch, and no re-working of scraps you are rewarded with a dozen light as air golden brown slightly nubbly/nutty textured scones. Because that is really all a Bannock is . . . a Scottish Scone. But shhh . . . don't tell anyone I said that. I wouldn't want to start a War over it or anything.
INGREDIENTS
NEEDED TO MAKE OAT BANNOCKS
Just a few baking store cupboard ingredients. Nothing too complicated.
- 2 cups (240g) plain, all purpose flour, plus more for kneading and patting
- 1 cup (80g) quick cooking oats
- 1 TBS baking powder
- 1 TBS granulated sugar
- 1/2 tsp salt
- 1/4 cup (60g) cold butter, cut into bits
- 3/4 cup (180ml) whole milk
- 1/2 cup (120g) plain yogurt
NOTES ON INGREDIENTS
I do not recommend using self raising flour. If you did you would have to figure out the amounts of additional baking powder required. It is just easier to use plain flour.
Quick oats are oats that have been steamed, rolled thinner than regular oats, and sometimes cut, allowing them to cook very quickly while retaining their nutritional value.
Don't be tempted to use old fashioned oats in these, unless you blitz them in a food processor for a few seconds to break them down. This is one time you want to be using the quick oats. Old fashioned oats are too coarse.
I use regular salted butter.
Whole milk will give a much richer result.
Single cream is the same as half and half or coffee cream. You could also substitute undiluted evaporated milk for it.
HOW TO MAKE OAT BANNOCKS
These are very simply made. If you can make biscuits or scones, you can make these.
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking paper. Set aside. (Lining the pan isn't really necessary, but I find it easier to line it and then I can just slip the whole sheet of baked Bannocks from the baking tray onto a wire rack to cool in one go.)
- Sift the flour and baking powder into a large bowl. Whisk in the oats, salt, and sugar. (Make sure everything is whisked together well.)
- Drop in the butter. Rub it into the mixture with your fingertips until the mixture resembles fine crumbs. (I find if I use a snapping motion with my fingertips this works very well.)
- Whisk together the milk and yogurt and stir this into the flour mixture with a fork to form a soft dough. (Add it all at once.)
- Tip out onto a well floured surface and knead gently a couple of times with floured hands. Pat out to an 8 inch square, which is approximately 1/2 inch thick. Cut in half down the middle in both directions and then cut each quarter into 3 equal strips, using a floured knife. (Do not overwork the dough as this may toughen the end result.)
- Place onto the baking sheet, leaving plenty of space between each for rising. (Also crisper sides.)
- Bake in the preheated oven for 15 to 17 minutes until well risen and light golden brown.
- Serve warm with whatever you desire. (Any leftovers can be stored in an airtight container for up to three days.)
HINTS AND TIPS
FOR MAKING GREAT OAT BANNOCKS
If you follow my hints and tips, you cannot go wrong! I promise you success every time!
1. Always use cold butter, or even frozen butter. This will give your scone a much better rise. As the Bannocks bake the cold butter, melts and creates lovely buttery air pockets.
2. Never overwork the dough. Use as light a touch as possible. Overworking the dough toughens the scone. This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.
3. If you have enough time, it is helpful to chill the Bannocks for about 10 minutes prior to baking them. Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture and also ensures that your butter stays nice and cold.
4. For crisp sides leave at least two inches of space between each scone. For softer sides, crowd them closer together. Personally, I like crisp sides.
5. Don't overbake the Bannocks. Overbaking can make them really dry. Bannocks are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside. They should be slightly moist and tender.
FREQUENTLY ASKED QUESTIONS
WHAT ARE QUICK OATS?
WHAT CAN I USE INSTEAD OF QUICK OATS?
Feel free to use rolled (old fashioned) oats. You will need to process them in a food processor to mimic the size and texture of quick oats. Use one to one ratio for baking, but do recognize that they may take slightly longer to cook and create a chewier texture.
CAN I CUT THIS RECIPE IN HALF?
Yes, this recipe can successfully be cut in half. Bake times will stay the same.
CAN THESE BE FROZEN?
Yes, these can be frozen. Simply pack into an airtight freezer container. Label, date and freeze. Use them up within 3 months. To serve, simply thaw out in a slow oven (325*F/160*C/gas mark3) until thawed and heated through.
HOW LONG WILL THESE KEEP?
As with any type of bread of quick bread these are best eaten on the day, but they will keep well for up to three days. You can refresh them for a few minutes in a low oven (325*F/160*C/gas mark3) when you are ready to serve them. For longer storage freeze them.
A FEW OTHER
QUICK BREAD RECIPES TO ENJOY
Nothing makes a meal feel more complete than a delicious quick bread served on the side. Quick, easy to make, and so delicious, these tasty recipes can help to elevate even the simplest of meals!
SCOTTISH BANNOCK - soft, sturdy, and beautifully golden — a cross between a scone and a quick bread — made with self‑rising flour, cold butter rubbed in by hand, a touch of sugar, and enough milk to bring everything together into a soft, sticky dough. Shaped into a rustic round, scored into wedges, and brushed with egg for shine, it bakes up into a tender, warm Bannock with a delicate crumb and just the right hint of sweetness. Fresh from the oven, it’s irresistible with butter, jam, honey, or even a spoonful of marmalade. It’s also wonderfully versatile — add currants or raisins for a fruity Bannock, or herbs and cheese for a savory twist.
CHEESE & ONION MUFFIN BREAD - This bread is everything we adore about a good quick bread: fast, simple, and unbelievably satisfying. Baked in a round tin and cut into wedges like a rustic savory cake, it’s packed with sharp cheddar and plenty of herby spring onions — a classic flavor pairing that never disappoints. The texture is light and muffin‑like, thanks to a generous lift from baking powder, and the batter comes together in minutes with no kneading, no yeast, and no fuss. As it bakes, the cheese melts into the crumb while the onions soften and sweeten, creating a beautifully savory loaf that’s gorgeous cut into wedges and served warm with lashings of butter.
Pin this recipe to your Scottish, Bread or Quick Bread Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: Makes 12 Bannocks
Malpeque Bay Oat Bannocks
Prep time: 15 MinCook time: 17 MinTotal time: 32 Min
A very old family recipe. Those are the best kinds of recipes don't you think? Serve warm, fresh from the oven with plenty of cold butter and jam. Light as a cloud.
Ingredients
- 2 cups (240g) plain, all purpose flour, plus more for kneading and patting
- 1 cup (80g) quick cooking oats
- 1 TBS baking powder
- 1 TBS granulated sugar
- 1/2 tsp salt
- 1/4 cup (60g) cold butter, cut into bits
- 3/4 cup (180ml) whole milk
- 1/2 cup (120g) plain yogurt
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking paper. Set aside.
- Sift the flour and baking powder into a large bowl. Whisk in the oats, salt, and sugar.
- Drop in the butter. Rub it into the mixture with your fingertips until the mixture resembles fine crumbs.
- Whisk together the milk and yogurt and stir this into the flour mixture with a fork to form a soft dough.
- Tip out onto a well floured surface and knead gently a couple of times with floured hands. Pat out to an 8 inch square, which is approximately 1/2 inch thick. Cut in half down the middle in both directions and then cut each quarter into 3 equal strips, using a floured knife.
- Place onto the baking sheet, leaving plenty of space between each for rising.
- Bake in the preheated oven for 15 to 17 minutes until well risen and light golden brown.
- Serve warm with whatever you desire. Any leftovers can be stored in an airtight container for up to three days.
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