Monday, May 03, 2010

Cooking Light - Buttermilk Quick Bread


Cooking Light Buttermilk Quick Bread
- another from the January/February 2009 issue.
Just as I did for the Kalamata Olive bread, I divided the dough into two 3 x 5 loaf pans and baked for 32 minutes. Perfect! The extra loaf didn't even make it to the freezer - it tasted great the next day with some peach jam for breakfast! A keeper! I may even try it in muffin tins next time.

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