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makes 1 large or 3 small loaves
(lacto-ovo) |
A perfect, not too sweet, quicker-than-quick quick bread, this is
remarkably low in fat (especially
 given
its pound cake-like texture and flavor). In the summer, feast on it with
blueberries; in the late fall and early winter, enjoy the cranberry
version which follows as a holiday bread. |
| As a breakfast sweet bread it's hard to beat. A smidge of butter and a little
honey and ricotta on it are sublime. Or dress it up and turn it into a splendid
dessert easily (see variation).
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Ingredients:
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Cooking spray, such as Spectrum brand canola or unflavored Pam
1
1/2 cup unbleached white flour
1
teaspoon baking powder
1/2
teaspoon salt
1/4
teaspoon baking soda
1/3 cup stone ground yellow cornmeal
3/4 cup sugar
3 tablespoons mild oil, such as corn, canola, or peanut
2
large eggs
1/2 cup buttermilk
Finely grated rind of 1 lemon
1 cup fresh blueberries, washed and picked over
2 to 4 tablespoons walnuts, toasted and chopped (optional)
1/4 cup rolled oats (regular cooking oatmeal, not instant)
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1.
Preheat oven to 355. Coat loaf pan or pans with cooking spray.
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2. Sift together into a large bowl, the flour, baking powder, salt,
and baking
soda. Add the cornmeal and sugar, and stir well to combine. |
| 3.
In a second bowl, whisk
together oil, eggs, buttermilk, and lemon rind until well-combined.
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| 4.
Combine the blueberries, optional walnuts, and rolled oats in a
third bowl, and sprinkle 1 tablespoon of flour-cornmeal mixture over them. Stir
/ toss well to combine. |
| 5.
Quickly pour the wet ingredients into the dry,
and, using a wooden spoon, stir the wet and dry together with as few strokes as
possible. Gently stir in the berry mixture. The batter should be stiff. |
| 6.
Spoon the batter into the prepared pan or pans. Bake about 45 to 55 minutes for
a large loaf, 35 to 40 for smaller loaves. Check 2/3 of the way through the
baking period; if the loaves are browning excessively, tent them loosely with
foil. |
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7. Let the baked bread(s) cool 10 minutes in the pan, then run a knife around
the edge of the pan, and turn out onto a rack to finish cooling before slices
the loaf(ves). |
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Cornmeal-Oatmeal
Cranberry-Orange Bread |
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Substitute grated orange rind for the lemon, and use half fresh orange juice
to replace half the buttermilk. Instead of blueberries, use 1 cup washed,
picked-over cranberries. Pulse chop them coarsely in the processor
with an extra 2 tablespoons sugar. Follow directions otherwise as given. |
| This is
the recipe Crescent prepared on CTV's "Canada A.M" on November 5, 2002. |
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To make an excellent
dessert of either of these breads |
| Place a slice of
the sweet bread on a dessert plate. Top with a scoop of vanilla ice cream,
or vanilla Soy Delicious. Spoon some lightly sweetened seedless
raspberry puree over the top. |
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