Inevitably, when I leave for vacation, I seem to have a container of buttermilk left. You would think I get hip to this fact over time and take the necessary measures, using it up in waffles and pancakes the week before we go, but I never do.
Now, if this were ice cream, I would be all over it. I would gladly sacrifice my healthy lunch to finish off that lonely quart of mint and chip. The fact that ice cream would easily last until I returned in a week or so is irrelevant.
But buttermilk? You obviously can’t just drink it down to use it up. I always keep it in my fridge because I use it to bake with so much, but when I am packing 5 people for a trip (one of them who is still in diapers) time is of the essence. Yes, I could freeze it, and occasionally I do. Unfortunately, my freezer real-estate is limited and much sought after (the blueberries usually win) so that isn’t always an option. Especially now in our little rental house. My solution? This bread. Aptly named, Buttermilk Bread. You may have already deduced the main ingredient…
This earns a spot on this blog because it is just so darn versatile. I am all about multitasking so anything that serves more than one purpose is on my ‘I like you’ list. Believe it or not this isn’t a sweet bread, but it can certainly be served that way. Baked ahead and tucked in the freezer, this bread is great to pull out and slice up to put out for breakfast or brunch; slathered with butter and jam of course. The mild, neutral flavor also lends itself to savory applications. Added to the dinner table in lieu of dinner rolls, no butter needed, is a great way to change up your menu without a lot of effort. Think of it alongside soups, stews, main dish salads, and even Thanksgiving!
I’ll post the recipe below. You know…just in case you are going on a trip soon.
Adapted from Cooking Light
This quick bread comes together with minimal ingredients and even less steps, making this a great recipe to use when you are short on time!
Preheat your oven to 350. In a large mixing bowl, add:
2 c all purpose flour
1 tsp baking soda
pinch of salt
Whisk dry ingredients together to combine. In a large measuring cup, whisk together:
2 egg whites
1 1/2 c low fat buttermilk
2 T honey
1/4 c canola or grape seed oil, or melted butter
When wet ingredients are whisked until smooth, add to dry ingredients and stir and fold both together until just combined. No need to whisk or beat this. Pour batter into a sprayed, standard sized loaf pan (about 8X4 or 9X5) and bake for 45 minutes. It will be nicely browned on top and a toothpick or skewer should come out clean when inserted near the center. Cool slightly in the pan for 10 minutes or so until the bread has a chance to set a bit, then turn out onto a cooling rack. Cool completely!! Slightly warm is ok, but slice it too hot and it isn’t as good. Great bread to freeze ahead and just thaw on the counter before you serve it. Enjoy!