Sunday, July 26, 2009

Quick Buttermilk Bread

This was so fast and easy. The bread was moist and almost cake-like in texture. This will definitely become a staple in our house. Before baking, it is a batter, not dough, so don't be confused. If you don't have buttermilk on hand, for every cup of milk, replace 1 tbsp of milk with vinegar or lemon juice. That is a good tip for anytime you need buttermilk.


2 cups flour
2 tbsp sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups low-fat buttermilk
1/4 cup butter, melted
2 large egg whites, or 1 large egg


Preheat oven to 350. Mix dry ingredients in a large bowl; make a well in the center of mixture. Combine wet ingredients, stirring with a whisk. Add wet ingredients to dry mixture stirring just until moist. Spread batter into a 8 x 4-inch loaf pan coated with cooking spray. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan or a wire rack; remove from pan. Cool completely on wire rack.

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