May 7, 2008

Quick Breakfast Bread

I first made this recipe as directed with yogurt about three years ago and made it every so often because it was fast and generally turned out well. Three weeks ago I was out of yogurt and so substituted an extra cup of soy milk and was delighted with the result - a much moister, but not cake-like bread. I like to add walnuts and dried cranberries to mine, but I am sure any nuts, seeds, and/or dried fruits would work well. This bread lasts us all week sealed in a ziplock bag and is becoming a regular part of my Sunday afternoon weekly preparation ritual. 
  • 2 1/2 cups all-purpose flour
  • 3/4 cups wholewheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 3/4 cup nuts and/or dried fruits, roughly chopped
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 2 cups soy milk
  1. Preheat oven to 180C/350F. Grease and lightly flour bread tin, tapping out excess flour.
  2. Mix together flours, salt, baking powder, and baking soda. Stir in nuts and fruits.
  3. Combine honey, oil, and milk separately until well mixed. Add to dry ingredients and gently fold together with a fork or spatula until a soft dough forms.
  4. Spoon into the greased tin and bake until golden and butter knife comes out clean; about 1 hour. I usually loosely cover with foil about 15 minutes into the hour avoid burning. Then again, I am using an easy bake oven....
  5. Allow to cool 10 minutes before removing from tin and cooling completely on a wire rack.

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