from "The Sweeter Side of Amy's Bread" by Amy Scherber & Toy Kim Dupree.
Got to love food processor foods:
2 C (minus 2 TBL) (or 270 grams) AP flour
1 C old-fashion oats (90 g)
2 tsp baking powder
1 tsp kosher salt
1/4 tsp baking soda
1/2 C + 1 TBL (or 130 grams) unsalted butter, cold or frozen
1.25 C (145 g) feta cheese, crumbled
3/4 C (75 g) scallions, green & white, chopped
2/3 C (40 g) Parmesan cheese, finely shredded
1 C (225 g) buttermilk
1 large egg (50 g)
2 TBL (25 g) honey
Egg wash
Preheat oven to 400 F degrees. Line baking pan with parchment.
Pulse dry ingredients for 5 seconds.
Add butter. Pulse 15 seconds (coarse meal with lumps)
Move to bowl and add cheeses and onions.
Whisk liquids and gently stir into dry until just moistened.
Divide dough, flour hands, pat into circles 1.25" thick. Don't compress. Cut into wedges. Makes 12 wedges.
Transfer to baking pan, beat egg with 1 tsp water and brush on top.
Bake in center of oven for 14 minutes. Rotate and bake another 12-14 min.
Best eaten within 2 days:
Marilyn's Notes: I had no oatmeal, but did have basic granola with almonds. Used that.
Cut back on the onions. Used about 4, but only the pale green part, not the dark green.
I patted the entire thing into a rectangle and then popped it in the freezer. After a while, I cut it into 2 inch squares. This meant I had to reduce the baking time. I check with Thermo-pen for 195-200 degrees. Took about 12 minutes, rotation, then 11 minutes.
Added them to bread basket with warm home-made crescent rolls (from CIs) and Sister Schubert's Multi-grain.
Got to love food processor foods:
2 C (minus 2 TBL) (or 270 grams) AP flour
1 C old-fashion oats (90 g)
2 tsp baking powder
1 tsp kosher salt
1/4 tsp baking soda
1/2 C + 1 TBL (or 130 grams) unsalted butter, cold or frozen
1.25 C (145 g) feta cheese, crumbled
3/4 C (75 g) scallions, green & white, chopped
2/3 C (40 g) Parmesan cheese, finely shredded
1 C (225 g) buttermilk
1 large egg (50 g)
2 TBL (25 g) honey
Egg wash
Preheat oven to 400 F degrees. Line baking pan with parchment.
Pulse dry ingredients for 5 seconds.
Add butter. Pulse 15 seconds (coarse meal with lumps)
Move to bowl and add cheeses and onions.
Whisk liquids and gently stir into dry until just moistened.
Divide dough, flour hands, pat into circles 1.25" thick. Don't compress. Cut into wedges. Makes 12 wedges.
Transfer to baking pan, beat egg with 1 tsp water and brush on top.
Bake in center of oven for 14 minutes. Rotate and bake another 12-14 min.
Best eaten within 2 days:
Marilyn's Notes: I had no oatmeal, but did have basic granola with almonds. Used that.
Cut back on the onions. Used about 4, but only the pale green part, not the dark green.
I patted the entire thing into a rectangle and then popped it in the freezer. After a while, I cut it into 2 inch squares. This meant I had to reduce the baking time. I check with Thermo-pen for 195-200 degrees. Took about 12 minutes, rotation, then 11 minutes.
Added them to bread basket with warm home-made crescent rolls (from CIs) and Sister Schubert's Multi-grain.