Basic Quickbread

Origin: Quick breads became popular in the 19th century due to the advent of baking soda and baking powder.

Especially post-WWII, when boxed baking goods, home ovens, and community cookbooks were part of everyday life. It fits right in with other sweet loaves like banana bread, date nut bread, and zucchini bread.

Ingredients

Some things rise without waiting. That doesn’t make them less holy.

2 cups flour

1 tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 egg

1/4 cup melted butter

Handful raisins – optional

How The Alchemy Happens

Preheat your oven to 350 degrees.

Line a 9 x 5 baking tin (loaf pan) with parchment paper.

In a bowl whisk together the flour, baking powder, baking soda, sugar and salt.

In a separate bowl, whisk together the buttermilk and egg.

Whisk the melted butter into the buttermilk mixture.

Add the buttermilk mixture to the flour mix, and gently combine.

Don’t over mix the batter.

Bake for 1 hour, or until a toothpick inserted in the center of the bread comes out clean.