Let’s talk bread today.
And not my normal bread recipes. I’m talking quick breads – ones you can mix up after work and have with dinner that night.
I love my farmhouse bread recipe – it’s probably the best thing I’ve ever made in the kitchen and it makes me happy every time I make it. But it does take a few hours with the rising and shaping and baking.
Quick breads are almost as good as that bread….just without the yeast and rising. Easy!
You won’t have the same exact flavor with quick breads, but they’re close. Plus, I don’t think you can beat having any kind of hot bread coming out of the oven, whether it rose for 3 hours or not. Quick breads, rolls, biscuits, whatever – if it’s hot and carby, it’s a good thing to have with your meal.
This quick bread is a mix of white whole wheat and all purpose flour, with tangy buttermilk as the liquid base and a little honey and sugar to balance out the tart buttermilk.
It’s best when it’s still warm from the oven, sliced thick with butter or olive oil spread or used for a sandwich the next day at lunch.
I know most people are scared when it comes to baking with yeast (I know I was for a long time!) so this takes that out of the equation. If you can make banana bread, you can make this bread, too.
Buttermilk Quick Bread
Makes: 1 loaf, 12-16 slices
- 1 and 1/2 cups whole wheat flour (I used white whole wheat)
- 1 and 1/2 cups all purpose flour
- 2 Tbsp Dixie Crystals sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 egg
- 1/3 cup honey
- 1 and 2/3 cups buttermilk
- Preheat your oven to 325 degrees. Grease a 8×4 loaf pan and set it aside.
- In a large bowl, mix the dry ingredients (flours, sugar, salt, baking soda) together.
- In a medium bowl, beat the egg for a minute. Stir the honey and buttermilk in with the egg.
- Gently mix the wet ingredients into the flour mixture. Pour the batter into your greased loaf pan and bake at 325 for 50-60 minutes or until a toothpick comes out clean.
- Let the bread cool for 10 minutes before removing from the pan. Slice and serve.
Disclaimer: I have an ongoing partnership with Dixie Crystals. Recipes and opinions are my own.