Monday, February 13, 2012

Buttermilk Bread: 2 ways

This bread it great because you can add whatever you have on hand or whatever you are craving.

-The loaf had 1/2 cup of cheddar cheese and 1/4 cup sage.  I also used olive oil and reduced the sugar to 1 Tablespoon

-The muffins had 1/2 cup of cranberries, 1/4 cup shredded coconut, 1 teaspoon vanilla, 1 Tablespoon orange zest (from one orange) and 2-3 Tablespoon of orange juice (from one orange)

Basic Buttermilk Quick Bread
Makes one loaf
1 cup (5 oz) white flour
1 cup (5 oz) white flour
1/2 cup (4 oz) sucanant sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) grapeseed oil

Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
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.
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.
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.
• Use up to 1 1/2 cups fruits, nuts, olives, cheese, or other ingredients, added to the dry ingredients.
• Use 1-3 teaspoons of herbs or spices, added to the dry ingredients.

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