Ahhhhh the perils of breadmaking…
I was sure this was an impossible task only left to those with fancy bread ovens, those who knew the art of yeast rising, and the wonderful Amish families I buy my sourdough bread from on Saturday mornings at the Farmers Market. Between moving and recording a new album, I have had little time for cooking (and less time for blogging). Cooking is my therapy, I don’t have to pay for a shrink (yet-thank the Lord), and I am thrilled to mindlessly stare into a mixing bowl while stirring. I found this particular recipe from a great food blog named Honey and Jam that I adore! The bread freezes fabulously, when I have time I try and make a few loaves so I can hand them to friends right out of the freezer (wrapped in foil) as gifts. This will impress everyone you know, it is insanely easy and absolutely delectable. Also, there’s just something about baking and Jay Z that inspired me for the newest “Listening Pleasure” below…
10-12 servings. Position a rack in the center of the oven. Preheat the oven to 350 F. Grease a 9 x 5-inch (8-cup) loaf pan.
Whisk together in a large bowl:
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Add and toss to separate and coat with flour:
- 1 cup coarsely shredded zucchini
- 3/4 cup shredded sharp Cheddar cheese
- 1/4 cup chopped scallions or white onion (optional)
- 3 tablespoons chopped fresh parsley
- 1 tablespoon snipped fresh dill, or 2 teaspoons dried
Whisk together in another bowl:
- 2 large eggs
- 1 cup buttermilk
- 4 tablespoons (1/2 stick) warm melted unsalted butter or vegetable oil
Add to the flour mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before removing to cool completely on the rack. I have left it to cool in the pan before I bought a rack and it works fine that way also.
* No buttermilk? Add a touch of vinegar to 1 cup of milk.