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Herb and Scallion Quickbread

August 9, 2011

I love this savory quickbread! It’s easy to make, you can use whatever fresh herbs you happen to have on hand, and it turns out super moist and delicious every time. One of my other favorite quickbreads (also from the America’s Test Kitchen Family Baking Book), almond tea bread (which I will be posting sometime soon), requires creaming butter and sugar with a mixer, but this quickbread batter is made in the same way as buttermilk biscuits: melt the butter and mix all the wet ingredients together, then gently mix into the dry ingredients until just combined. If you don’t have buttermilk on hand, you can make your own substitute by mixing regular milk with about a tablespoon of lemon juice and letting it sit for 10 minutes until slightly thickened.

I appreciate that this recipe gives so many suggestions for different types of herbs to use because while I have a large variety in my garden right now, during the winter when I buy bunches of herbs from the grocery store, I’m always looking for ways to use up what I have before they wilt and spoil. I’ve tried this bread with varying combinations of thyme, dill, parsley, cilantro, basil, and mint and we haven’t found a bad combination yet!

Herb and scallion quick bread

Makes one 8-inch loaf

Ingredients

  • 2 1/2  cups (12 1/2 ounces) all-purpose flour
  • 3  tablespoons sugar
  • 1 1/2  teaspoons baking powder
  • 1  teaspoon baking soda
  • 3/4  teaspoon salt
  • 1  cup buttermilk
  • 8  tablespoons (1 stick) unsalted butter, melted and cooled
  • 2  large eggs
  • 5  scallions, sliced thin
  • 1  tablespoon minced fresh thyme (or oregano, tarragon, or marjoram)
  • 2  tablespoons minced fresh dill (or parsley, basil, mint, or cilantro)

Directions

  1. Adjust oven rack to middle position and heat to 350 degrees F. Grease an 8.5-by-4.5-inch loaf pan and line the bottom with parchment paper.
  2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, and eggs together until smooth. Gently fold the buttermilk mixture into the flour mixture with a rubber spatula until just combined (do not overmix). Stir in the scallions and desired herbs.
  3. Scrape the batter into the prepared loaf pan and smooth the top. Bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, 50 to 55 minutes, rotating pan halfway through baking.
  4. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

One comment

  1. […] accompaniments, and this sweet quickbread was my contribution to the festivities. Unlike the herb and scallion bread I posted last week in which the butter is melted before mixing, this dough is mixed like a cake […]



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