Ingredients:
Dry ingredients:
1 1/2 cup unbleached white flour
1/3 cup stoneground yellow cornmeal
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Wet ingredients:
3 tbsp mild oil, such as corn, canola, or peanut
2 eggs
1/2 cup plus 2 tbsp buttermilk
3/4 cup sugar
finely grated rind of 1 lemon
Mix-Ins:
1 cup blueberries, washed and picked over
2 to 4 tbsp walnuts, toasted and chopped, optional
1/4 cup rolled oats
Instructions:
Just in time for fresh blueberries! This is a perfect, not too sweet bread, great for tea, breakfast, maybe even dessert.
Preheat oven to 350 degrees. Spray Pam on 1 large, 2 medium or 3 small loaf pans. Sift the dry ingredients together into a large bowl. Combine the mix-ins in a second bowl, and sprinkle 1 tbsp of the flour mixture over them. In a third bowl, beat together the wet ingredients. Quickly combine dry and wet mixtures, using as few strokes as possible. Gently stir in the mix-ins. Batter should be stiff. Spoon batter into prepared pan/pans. Bake 45 to 55 minutes (large pans), 35 to 50 (mediums), and 35 to 40 (smalls). Check 2/3 of the way through the baking period; if loaves are browning excessively, tent loosely with foil. Let baked breads cool 10 minutes in pan, run knife around the edge of pan, and turn loaves out. Let finish cooling on a rack.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
