Every now and then I convince myself that I need to go on a low carb diet. I usually do pretty well until it gets to lunch time and I’m faced with the loaf of bread. The delicious loaf of bread that’s taunting me from the top of the fridge. Usually, I give in.
A few weekends back I was making biscuits and gravy for breakfast and I asked The Hubby to go get me a small carton of buttermilk since I only needed about 2 tablespoons. Instead, he came back with a half gallon. Instead of just letting it go bad in the fridge until I threw it out I decided to find some recipes that contained buttermilk since I don’t know any off the top of my head. Don’t try and tell me buttermilk pancakes because I NEVER make my kids pancakes. GASP! I know, I just don’t do it. Fear not their dad will make them any time they ask.
The recipe allows for a variety of different fruit or herbs to be added. I have only made the standard bread and topped with a little butter and served it with dinner. I have now made it on four occasions and the entire loaf has been gone in one sitting (and not just by me).
2 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup unsalted butter
-Preheat oven to 350°F. Grease a standard 9×5 loaf pan.
-Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter. Whisk it in a separate bowl with the buttermilk and the egg.
-Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated until a wet batter is formed. Do not over mix.
-Pour the batter into the loaf pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Serve immediately or later, either way, it will be tasty!