Basic Buttermilk Quick Bread

Tags:[bread baking]

INGREDIENTS

• 2 cups all-purpose flour (10 ounces)
• 1/2 cup white sugar (4 ounces)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk (8 ounces)
• 1 large egg
• 1/4 cup unsalted butter, olive oil, or vegetable oil (2 ounces)

INSTRUCTIONS

1. Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
2. 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.
3. 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.
4. Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 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.
5. 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