herb & cheese buttermilk quick bread

Thursday, February 2, 2012

Day one of maternity leave :

Wake up, have coffee and cereal.

File for unemployment insurance.

Well, that brought me to 9 am.

Where after that, I was extremely bored.

My sister came over, we dyed her hair, I made soup.

But that only brought me until noon.

WHAT THE?!?!?!

So I made bread. Really easy, simple, deliciously versatile buttermilk bread.

The entire loaf is gone.

It's okay, I got time to make more.

Herb & cheese buttermilk quick bread
[ adapted from the kitchn ]

 I adapted this bread to make a savoury herb and cheese version, but the original recipe is for a basic bread. The kitchn has listed a bunch of different variations that can be used with the basic recipe.

2 cups all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 cup buttermilk
1 large egg
1/4 cup olive oil
1/2 cup grated cheese

Grease and flour a 9x5-inch standard loaf pan, set aside. Preheat oven to 350 degrees.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, oregano, and thyme. In another medium sized bowl, whisk together the buttermilk, egg, and oil. Pour the wet ingredients over the dry ingredients and using a rubber spatula, fold / mix gently until just combined. Don't over mix! You might have some floury bits, but it's okay. Gently fold in the grated cheese.

Transfer batter to the prepared pan and smooth the top. Bake for 45 - 50 minutes or until golden and a tester inserted into the centre comes out clean. Let rest in pan for 15 minutes before removing.

Serve warm or at room temperature with butter.