Quick Buttermilk Bread
Here’s a way to have fresh, homemade bread without taking hours to knead, rise and shape it. This is my version of a recipe that was recently featured in the newsletter of the American Institute for Cancer Research.
My 16-year-old daughter, Theodora, made it for the family and it turned out to be one of the tastiest breads we’ve ever had.
The sesame seeds give the crust a wonderful flavor and crunch. Makes great toast too. We doubled the recipe, but even so, both loaves were gone within 24 hours.
Buttermilk Bread
- 1 cup whole-wheat flour
- 1/2 cup white flour
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1 egg
- 2 Tbsp honey
- 2 Tbsp canola oil
- 1 Tbsp sesame seeds
Preheat oven to 350 degrees. Lightly grease an 8-x-4″ loaf pan.
Combine all dry ingredients except sesame seeds in a mixing bowl.
In a separate bowl, combine buttermilk, egg, honey, and oil.
Stir into flour mixture until just blended.
Spoon batter into baking pan. Sprinkle sesame seeds over top.
Bake 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
