Oct 30th, 2004
When our friends Allan and Maria came to dinner last week, I wanted to make something slightly special but that would be doable on a weeknight. Since I had been reading through a book on quick breads, I decided on creamy squash soup and bread. I ended up adding curry rubbed chicken breasts and a green salad to the menu, and it all turned out very well. I was cooking full speed for a while, but I ended up getting everything on the table about and hour and a half after I got home, which was good.
The quick bread I chose was Garlic-Scallion Bread. It sounded like it would go well with a creamy, sweet soup, and it did. I served cream cheese with it at the table, and the combination was yummy. It would also go really well with cream cheese and smoked salmon. Yummmmm....
Garlic-Scallion Bread3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp salt
1/2 tsp freshly ground white pepper
1 large egg, lightly beaten
3 tbsp olive oil
1 cup skim milk
1 tbsp minced garlic
1 cup plus 2 tbsp thinly sliced scallions, green and white parts
Preheat the oven to 375F. Lightly coat a 9 x 5 x 2 1/2 inch loaf pan with nonstick cooking spray.
In a large bowl, sift together the whole wheat and all-purpose flours, cornmeal, baking powder, salt and pepper. In a small bowl, whisk together the egg, oil, milk, and garlic. Stir the liquid ingredients into the dry ingredients just until the dry are moistened, about 10 strokes. Gently fold in 1 cup of the scallions.
Spoon the batter into the loaf pan and sprinkle the remaining 2 tablespoons scallions evenly on top of
the bread. Bake for 45 to 55 minutes, or until light golden brown and a wooden skewer inserted in the center of the loaf comes out clean.
Cool for 10 minutes in the baking pan. Remove from the pan and serve warm or transfer to a rack to cool completely.
-Sigal Seeber, Light Quick Breads