Well, we’ve been self-sheltering for a month now and we are entering that phase of searching through the freezer, pantry and reduced items in the refrigerator. As vegetable farmers we are fortunate that we do a lot of canning and freezing during the optimal summer months; and for that we are grateful. With a little thought and creativity, it’s amazing just what you can come up with that is not only inventive, but delicious!
We don’t eat many sweet things in our household. We lean more to the savory spectrum. I can enjoy a quick bread like zucchini or pumpkin as well as the next person; but this….this savory quick bread has multiple options galore. Remember that piece of ham you froze during the holiday’s? Perfect. That hunk on cheese in your refrigerator? Yes! Don’t like Gruyere ? Ok…use cheddar. Those herbs in your crisper that need to be used or composted soon? Yup. Vegetarian? Leave out the ham and toss in some olives, or sun-dried tomatoes. You can make two loaves and freeze one. I love it toasted the next day with butter and a fresh slice of tomato and sprouts. You are only limited by your imagination. Enjoy.
SAVORY QUICK BREAD
INGREDIENTS:
1/2 stick unsalted butter (4 tablespoons), melted and cooled
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1/2 teaspoon baking soda
1 cup ham, chopped in small cubes
1/4 cup scallions, using both green and white parts, sliced thinly
1 tablespoon fresh thyme leaves, chopped (or dill, chives or tarragon)
2 cups (8 ounces) Gruyere, Swiss or cheddar cheese, shredded
2 large eggs
1 cup buttermilk *
Note: If you find yourself without buttermilk on hand, use 1 cup whole milk and add 1 tablespoon lemon juice or white vinegar.
INSTRUCTIONS:
Heat oven to 350 degrees F. Butter and flour a metal 9 x 5 inch loaf pan and set it aside.
In a large bowl, whisk together the flour, baking power, salt and baking soda. Stir in chopped ham (or olives and sun-dried tomatoes), scallions, herb of choice, and all but 1/4 cup of your selected cheese (you will use the rest for topping).
In a separate bowl, whisk together the melted butter, eggs and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
Transfer the batter to your prepared loaf pan. Spread batter out evenly with a spatula. Top with remaining 1/4 cup cheese. Bake until the top springs back when lightly pressed, about 45-55 minutes.
Cool on a wire rack for 10 minutes, then remove from loaf pan and let completely cool on wire rack.
Yield: 1 loaf
“Give us this day our daily bread.”
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