* Exported from MasterCook *
Bread, Basic Buttermilk Quick Bread with 10 variations
Recipe By :The Kitchn
Serving Size : 0 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour -- (10 oz)
1/2 cup white sugar -- (4 oz)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk -- (8 oz)
1 large eggs
1/4 cup unsalted butter -- olive oil, or vegetable oil, (2 oz)
Variations:
Cranberry-Walnut Loaf
1 cup dried cranberries
1/2 cup chopped walnuts -- toasted
1 teaspoon vanilla
2 Tablespoons orange zest -- from one orange
Apple-Cinnamon Loaf
1 cup diced apples
1 teaspoon cinnamon
1/2 cup chopped nuts -- toasted
Cherry-Almond Loaf
1 cup dried cherry
1/2 cup chopped almonds -- toasted
1 teaspoon almond extract
Blueberry Loaf
1 cup blueberries -- fresh or frozen
1 teaspoon vanilla
1 tablespoon lemon zest -- from one lemon
Ginger-Orange Loaf
5 Tablespoons orange zest -- from two oranges
1/4 cup crystallized ginger
1 teaspoon cinnamon
1 pinch nutmeg
1 pinch clove
Herbed Sun-dired Tomato and Cheese Loaf
reduce sugar to 1 Tbsp
1/2 cup grated cheese
1 teaspoon oregano
1/2 teaspoon thyme
2 tablespoons sun-dried tomatoes -- minced
Onion-Dill Loaf
reduce sugar to 2 Tbsp
1 onion -- minced and cooked until soft
1 tablespoon fresh dill -- minced
Pesto Loaf
reduce sugar to 1 Tbsp
1/4 cup pesto
1/2 cup shredded parmesan cheese
Spicy Jalapeno Loaf
reduce sugar to 2 Tbsp
1/4 cup jalapeno chilies -- minced
1 cup shredded cheddar cheese
2 teaspoons chili powder
Irish Soda Bread Look-Alike Loaf
reduce sugar to 1/4 cup
1 tablespoon caraway seeds
3/4 cup raisins
Here is the basic recipe I've settled on over the years, with plenty
of variations for just about any occasion you can think of. Add some
diced fruit and warm spices, and this loaf becomes part of a brunch
buffet. Go the other way with shredded cheese, savory herbs, and
onions, and you could take this to any barbecue, football party, or
potluck dinner with confidence that every last crumb will be eaten
before the night is over.
Heat the oven to 350F. 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 to 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.
Basic Variations:
Sugar can be reduced to a tablespoon for more savory breads.
Up to half the flour can be substituted with an alternative flour.
Replace the buttermilk with a mix of yogurt and milk or milk and a
squeeze of lemon.
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 ingredient
S(Internet address):
"https://www.thekitchn.com/how-to-make-buttermilk-quick-bread-with-10-different-variations-164621";
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 1493 Calories; 56g Fat (33.8%
calories from fat); 41g Protein; 205g Carbohydrate; 7g Dietary Fiber;
345mg Cholesterol; 3831mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1
Lean Meat; 1 Non-Fat Milk; 10 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0211