Country Buttermilk Quickbread
Yield
1 loafPrep
15 minCook
40 minReady
70 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
whole-wheat flour
|
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
corn oil
or safflower |
|
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
whole-wheat flour
|
|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
corn oil
or safflower |
|
| 237 | ml |
buttermilk
|
|
Directions
Preheat oven to 425℉ (220℃).
Stir dry ingredients together until well mixed.
Combine oil with buttermilk; add to flour mixture.
Mix well.
Turn batter onto a floured board and knead until dough is smooth.
Shape into a flat round loaf on a non-stick baking tin sprayed with cooking spray.
Bake in a preheated 425F oven 40 to 45 minutes.
Cool on a rack 15 minutes before slicing.
