Sunday, May 8, 2011

Honey Wheat Quick Bread

This recipe is from How to Cook Everything Vegetarian, and it's amazing.  Do you own it yet?  You should.  It's excellent.  This recipe is from 689, and will be the last recipe I post from this book.  Because you should own it.  And yes, I also own the Joy of Cooking and The New Best Recipe Cookbook and I thought owning a third encyclopedia book would be overkill, but this one is different and it's amazing.
Oil or butter for greasing the pan
1 2/3 cups buttermilk/yogurt (or 1 1/2 cups milk plus 2 tablespoons white vinegar)
2 1/2 cups whole wheat flour
1/2 cup cornmeal
1 tsp salt
1 tsp baking soda
1/2 cup molasses (I used honey for a lighter flavor)

1.  Preheat the oven to 325 and grease a loaf pan.
2.  Sour the milk - and this tip is why you MUST buy this book.  It's genius.  Heat the milk in the microwave for 45 seconds or so, and then pour in the vinegar.  Let it settle.  It sours so much better than when you just pour in the vinegar.  Let it sit while you assemble the dry ingredients.
3.  Mix together the dry ingredients and add molasses (or honey) to the sour milk.  Combine ingredients until just moistened.
4.  Pour mixture into loaf pan.  Put it in the oven.  Bake for 45-60 minutes, or until a toothpick comes out clean.

Verdict: This bread is delicious.  It's a whole wheat bread that doesn't taste too wheat-y, and the honey gives it a great flavor.  I bought a 2lb jar of Wildflower Honey at the farmer's market this morning and it's amazing.  We've been going through honey so fast that we're hoping the 2lb jar lasts us awhile.

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