Herb Quick Bread

Penny Batt

By
@Need2FeedEm

This is my herb bread variation of the basic quick bread at thekitchn.com/how-to-make-buttermilk...


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Comments:

Serves:

Makes 1 loaf

Prep:

15 Min

Cook:

45 Min

Ingredients

2 c
white wholewheat flour such as prairie gold
1 Tbsp
sugar
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1 tsp
salt
2 tsp
celery seed
1 tsp
dried parsley
1 tsp
rubbed sage
1/2 tsp
ground nutmeg
1 c
buttermilk
or 1 oz lemon juice (2 t) and 7 oz milk (total 1 c), allow to sit a few minutes to coddle.
1 large
egg
1/4 c
olive oil

Directions Step-By-Step

1
Heat the oven to 350°F. Grease a standard 9x5 loaf pan.
2
Whisk 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.
3
Pour 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.
4
Scrape 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.
5
Wrap 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.

About this Recipe

Course/Dish: Savory Breads