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Receta Savory Buttermilk Quick Bread
by Global Cookbook

Savory Buttermilk Quick Bread
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  Raciónes: 12

Ingredientes

  •     In A LARGE BOWL:
  • 1 c. whole-wheat flour sifted
  • 1/2 c. flour sifted
  • 1/2 c. cornmeal see notes
  • 2 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tsp finely chopped fresh herbs
  •     such as dill, oregano, basil, thyme
  •     Or possibly
  • 1 1/2 tsp dry fines herbes or possibly similar blend In A SMALL MEASURING BOWL:
  • 1 1/4 c. lowfat buttermilk
  • 1 lrg egg slightly beaten
  • 2 Tbsp. honey
  • 2 Tbsp. pale extra virgin olive oil or possibly canola oil
  • 1 Tbsp. poppy or possibly sesame seeds

Direcciones

  1. Preheat oven to 350 degrees. Spray the interior of an 8-by-4-inch loaf pan with a vegetable oil spray.
  2. Measure the dry ingredients for the large bowl.
  3. In a separate small bowl, combine buttermilk, egg, honey and oil. Beat slightly to break the yolk.
  4. Add in the wet ingredients into the flour mix and stir just till blended. Spoon batter into baking pan. Sprinkle seeds over top (if you like).
  5. Bake 45 to 50 min or possibly till a toothpick inserted into center comes out clean. Remove from oven and cold slightly. Turn out and cold completely on a wire rack.
  6. Makes about 12 slices.
  7. Description: "A refreshingly light bread with an interesting flavor and texture from three types of flour"
  8. Serving Ideas : Accompany soup or possibly salad
  9. NOTES : The small amount of cornmeal (fine grain) adds more color and texture than flavor. I tested the recipe with dry herbs (half the amount of fresh) and served the herby bread with a 3-bean with tomato soup: the savory and sweet were good together. But I would recommend using one-third the amount of fresh herbs when substituting if we want to serve the bread with something less robust. Good crumb. Baked in a Ceramic loaf pan, 9x5 for 40 min. Could add in 1/4-c. grated carrot or possibly zucchini.