By Julia, What Julia Ate.
When March rolls around and buttermilk goes on sale I always get it. I bake a lot with yogurt, because I always have it on hand for so many uses. I’ve really got to start making my own. Buttermilk is a little less useful in my household. I hate that I can’t drink it straight, for example, but I think some people can or do. Which is repulsive, personally. It’s also somewhat expensive, comparatively. But I do love baking with it. So, I’ve been fiddling around with a few recipes and also keeping in mind the many jars of jelly in the fridge that I have to use in some way. In that spirit, I made Marmalade Bread.
The marmalade I had on deck was a tangerine microwaved version with vanilla that had set a little too firm, and the chunks of peel were like soft candy. I warmed it up a bit so it would mix well in this batter. The resulting bread was a gorgeous yellow, flecked with orange bits and vanilla flecks. It is a lightly sweet bread, fluffy and soft, and perfect for a mid-morning snack. The recipe has only two tablespoons of sugar in it, plus the jam. I didn’t feel too bad having a second slice! And either did the baby.
Preheat to 375. Grease a square 8×8 pan.
1 2/3 all purpose flour
2 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
2/3 cup buttermilk
1/4 cup light olive oil
1/2 to 3/4 cup of jam or marmalade
Mix wet and add to dry. Batter will be sticky. Bake for thirty minutes or until golden brown.
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