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Quick and Easy
Homemade Bread
by The American
Institute for Cancer Research |
Nothing says comfort like homemade
bread. And the good news is that quick breads (those that don’t
require the time-consuming process of using yeast and kneading)
really are just that: quick. You mix the dry ingredients in one
bowl, the wet ones in another, stir the two together until just
mixed, transfer the mixture to a baking pan and place in the
oven. While the bread is baking, your home will be filled with
an enticing aroma. In the time it takes to cook the average dinner—45-50
minutes, depending on the recipe used—you will have prepared
a fresh loaf of bread.
Whole wheat flour, all-purpose
flour and cornmeal are the main dry ingredients in this quick
bread recipe. Using whole wheat flour in bread is always a healthier
choice than refined “all-purpose flour,” but for the
proper texture, you need a little white flour as well. Whole
wheat flour has a fuller flavor than refined versions and contains
the germ, which means it offers a higher fiber and nutritional
content. Cornmeal provides a more nuanced texture and flavor.
The buttermilk, in addition to its nutritional properties, contributes
to a smooth, rich batter.
This buttermilk and herb bread
calls for both baking soda and baking powder. Both are leavening
agents that help baked goods to “rise.” The baking
soda’s main role is to neutralize the acids in a recipe
(in this case, the buttermilk) and help add tenderness and a
light texture. Here’s one tip to keep in mind when using
baking soda and baking powder: they are quick-acting and start
to work as soon as they are added to the batter, so don’t
let the mixture stand while the oven is preheating or the pan
is being prepared. Prepare the pan and preheat the oven ahead
of time so the baking can begin as soon as possible.
The result is a chewy yet light-textured
bread with a delicate flavor. The topping of toasted sesame seeds
adds a little crunch. This bread is a great accompaniment to
soups, salads and most entrees.
Quick
Buttermilk Bread - Makes
one loaf of about 12 slices.
- Canola oil spray
- 1 cup whole wheat flour, sifted
- 1/2 cup all-purpose flour,
sifted
- 1/2 cup cornmeal
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbsp. finely minced fresh
oregano, basil or thyme leaves
- 1 1/4 cups fat-free buttermilk
- 1 egg, slightly beaten
- 2 Tbsp. honey
- 2 Tbsp. canola oil
- 1 Tbsp. sesame seeds
Preheat oven to 350 degrees.
Lightly spray the interior of an 8-x4-inch loaf pan with the
oil spray.
In a bowl, combine all the
dry ingredients and fresh herbs, but save the sesame seeds for
later.
In a separate bowl, combine
buttermilk, egg, honey and oil. Stir into flour mixture just
until blended. Spoon batter into the baking pan. Sprinkle sesame
seeds over the top.
Bake 45 to 50 minutes or until
a toothpick inserted into the center comes out clean. Remove
from oven and cool slightly on a rack. Turn out the bread and
cool completely on a wire rack. Serve immediately or store wrapped
in plastic wrap or foil.
Per slice: 129 calories, 3
g. total fat (<1 g. saturated fat), 21 g. carbohydrate, 4
g. protein, 2 g. dietary fiber, 250 mg. sodium.
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