Thursday, February 21, 2013

quick bread. really quick.

so i saw this on the kitchn and was very intrigued by it. i have a fear of making breads so anything bread that claims to be quick and easy and doesn't even use yeast, i can get pretty excited about.

and really, it was as easy as it said it was. no rising. no yeast. no waiting. it was also pretty yummy. it's a little different texture than normal yeasty bread...i still prefer that...BUT, for the effort this was really great.

i did cut back the sugar they suggested, just because it seemed excessive. but on this site, they have about 10 variations you can do that sound so good. some with fruit and some more savory...but i can't wait to try them all.

here's the basic recipe taken from the kitchn's site.

2 cups (10 oz) all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk (i didn't have any buttermilk but added 1Tbsp vinegar to milk and waited 5 min)
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil
Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk (i used a mixer) together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a 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.

and then try and not eat the whole loaf in one sitting. 

so easy and so fast!