Friday, September 25, 2009
Buttermilk Quick Bread
I love magazines. I love opening my mailbox and seeing a new magazine stuffed in there. The only downfall is that they take up a lot of space. Also, I don't know about you, but I rarely reread magazines. Since I started subscribing to cooking magazines the pile has really grown. As someone who loathes clutter I couldn't take it anymore. I went through all of them, ripped out every page I dog eared, and recycled the magazines. ::Deep exhale:: It felt great. So now I have this huge stack of magazine pages that are in no order or organization. I told myself I'd buy a binder, separate them by course/category, and file them. Hmm... hasn't happened. So I decided to just start making them so I can throw out the pages. Now that is cathartic.
The first recipe I chose to make was this bread because I had all of the ingredients on hand. It literally took me 10 minutes from start to putting it in the oven. And the results? Awesome. A tasty, light, breakfast bread. It's perfect with some jelly, fruit preserve, or butter. If you want a delicious bread to add to a brunch, or even just to snack on, give this a shot.
Source: Cooking Light, January/February 2009
2 cups all purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1.5 cups low-fat buttermilk
1/4 cup butter, melted
2 large egg whites
1- Preheat the oven to 350.
2- Combine the flour, sugar, baking soda, and salt. Whisk to combine.
3- Form a well in the center of the dry ingredients. Pour the buttermilk, butter, and egg whites into the well.
4- Whisk to combine- only until just moist, don't over combine.
5- Pour into a loaf pan that has been sprayed with cooking spray.
6- Bake for 45 minutes.
7- Allow to cool in the pan on top of a cooling rack for 10 minutes.
8- Remove the bread from the pan, allow to thoroughly cool.
9- Slice into 12 slices.
** 3 points per slice (12 slices total)