Friday, October 21, 2011

Whole Wheat Loaf

If you've ever been afraid to make bread try making a quick loaf: it's essentially a muffin on steroids. There's no yeast and, therefore, no tricky rising-and-kneading process. Everyone who had this bread loved it, including me, but next time I'm going to try making it with 1/4 cup sugar. As you can see, it was also a little burnt, even though I set the timer 5 minutes early and took it out 5 minutes before that. So the bread was yummy, but my oven hates me.

2 cups whole wheat flour
1 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
butter for greasing the loaf pan

you'll also need:
medium bowl
mixing spoon
9x5x3 inch loaf pan
wire rack

1. preheat the oven to 375F, and grease the loaf pan.
2. in the mixing bowl, combine the whole wheat and all-purpose flour, sugar, baking soda and salt. Stir them together well.
3. add the buttermilk, and stir just to moisten. Pour the batter into the loaf pan, making sure it's distributed evenly. Tap it a few times on the counter.
4. bake the loaf for 55 to 65 minutes, or until a toothpick comes out clean.
5. let it cool in the pan for 2 to 3 minutes, the remove the loaf and place it on the rack to cool completely. Once it's cool, slice it up and enjoy!

I got this recipe from the book Company's Coming Greatest Hits: Biscuits, Muffins & Loaves. Apparently, if you slice the loaf into 16 slices, each one will have 114 calories.

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