Friday, January 27, 2012

Quick Buttermilk Herb Bread

A friend of mine made this it was so good. Of course, I had to try it with some adjustments.  The is the original recipe.  Very yummy!!!!  The post that follows contains my experiment...my attempts to make this a white flour and cornmeal free recipe.  It came out decent.  It needs a little adjusting, but I think with those adjustments it will be a good quick bread base.  I served this  with quiche.  It not a sweet quick bread...more like a cornbread. 


Quick Buttermilk Herb Bread

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 TBL.  finely minced fresh rosemary
1 1/4 cup fat-free buttermilk
1 egg, slightly beaten
2 TBL. honey
2 TBL. olive oil

Preheat oven to 350 degrees.  Lightly spray interior of 8X4 inch loaf pan with oil spray.

In large bowl, combine dry ingredients and rosemary.

In separate bowl, combine buttermilk, egg, honey and oil. Stir into flour mixture just until blended. Spoon batter into the baking pan.

Bake 45 to 50 minutes or until toothpick inserted into center comes out clean.  Remove from oven and cool slightly on a rack.  Turn out the bread and cool completely on a wire rack. Serve immediately or store wrapped in plastic wrap or foil.

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