Buttermilk Quick Bread

The Kids Cooks have asked for years to make bread. But I have held fast to my philosophy that I just don’t see them dabbling in yeast. This is why we developed a pizza recipe with a crust that didn’t require yeast. Even with bread, I am still interested in them eating healthy and fresh but I feel a simple quick recipe is essential.

I have personally made this recipe for years and our family loves it. I finally adapted it for the Kids Cooks so they too can make it and have good tasting bread they can use for PB & Js or breakfast toast. It is also great with an egg on top. Hey, who doesn’t love homemade bread?!

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Buttermilk Quick Bread                                                                          Makes one loaf

(Great for sandwiches likes peanut butter and jelly sandwiches or breakfast toast.)

Need:

Loaf pan (8 ¼ inch long or 9 inch  long will work)

Cooking spray

1 large mixing bowl

Whisk and rubber spatula

For measuring recipe parts: 5 small bowls

Get:

• 1 cup white flour (all purpose flour)
• 2 cups of whole wheat flour ß if no whole wheat, use 2 more cups white
• ¼ cup sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 cups buttermilk

Prep:

• Place in mixing bowl and whisk together:
  • Both flours
  • Sugar
  • Salt
  • Baking soda
• Add buttermilk to flour mix and gently stir with rubber spatula until mixed (no dry mix left).

Cook:                                                                                                   

1. Preheat oven to 350°.
2. Lightly spray baking pan with cooking spray.
3. Pour batter into pan.
4. Spread our top of batter in pan with spatula.
5. Place pan in center of oven; bake 50 minutes or until tests done.
6. Remove pan and turn off oven.
7. Turn bread out onto cooling rack; let cool completely before serving.

Adapted from Bob Red Mills

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pdf version of recipe>> Buttermilk Quick Bread

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