30 July 2013

Spoiled Milk

Well, I had a long post all written out about our incredibly exciting morning removing Little Bear's first splinter and trying to keep a bandaid on the offending finger (oh horrors!), wearing a bandaid clearly being the most traumatic thing that has ever happened to him in his entire life and I'm surprised the neighbors didn't call someone to make sure everything was okay, with all of the hysterics... But the Internet ate my post, and I don't feel like rehashing the drama again. So lucky you; here's a recipe instead:

Buttermilk Cinnamon Bread

1/4 cup butter, softened
1 cup sugar
1 egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1 cup buttermilk (or sour milk)
1/4 cup sugar
1 tablespoon ground cinnamon

Preheat oven to 350 F. Cream butter and 1 cup sugar. Beat in egg. Slowly add baking powder, baking soda, salt, and flour. Beat in milk until smooth. In a small bowl, combine 1/4 cup sugar and cinnamon. Pour 1/3 of batter into greased loaf pan; sprinkle 1/3 of cinnamon sugar on top. Repeat twice, ending with sugar on top. Bake for 50 minutes or until inserted knife comes out clean.

This may be my new favorite quickbread, y'all. It is so easy, and so delicious, and such a perfect texture, and it's a convenient way to use up the milk that didn't all get used before the expiration date... really, what more could you ask for? 

I'm making another loaf today to stick in the freezer; it's that good. If you want to try it but don't have any buttermilk or expired milk (am I the only one who winds up with that problem?), just use regular milk and add a couple of drops of white vinegar or lemon juice -- that works just fine.

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