herb quick bread
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
prep time
15 Min
cook time
45 Min
method
---
yield
Makes 1 loaf
Ingredients
- 2 cups white wholewheat flour such as prairie gold
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons celery seed
- 1 teaspoon dried parsley
- 1 teaspoon rubbed sage
- 1/2 teaspoon ground nutmeg
- 1 cup 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 cup olive oil
How To Make herb quick bread
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Step 1Heat the oven to 350°F. Grease a standard 9x5 loaf pan.
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Step 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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Step 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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Step 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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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Savory Breads
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