herb quick bread
(2 ratings)
This is my herb bread variation of the basic quick bread at http://www.thekitchn.com/how-to-make-buttermilk-quick-bread-with-10-different-variations-164621
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(2 ratings)
yield
serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For herb quick bread
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2 cwhite wholewheat flour such as prairie gold
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1 Tbspsugar
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1 1/2 tspbaking powder
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1/2 tspbaking soda
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1 tspsalt
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2 tspcelery seed
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1 tspdried parsley
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1 tsprubbed sage
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1/2 tspground nutmeg
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1 cbuttermilk
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or 1 oz lemon juice (2 t) and 7 oz milk (total 1 c), allow to sit a few minutes to coddle.
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1 lgegg
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1/4 colive oil
How To Make herb quick bread
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1Heat the oven to 350°F. Grease a standard 9x5 loaf pan.
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2Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. In a separate bowl whisk the egg with the buttermilk and the oil.
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3Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
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4Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
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5Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.
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