Quick Bread

Just before we moved, on a trip to a discount-book warehouse, I picked this up for a mere $6! Though I find Bittman's Wednesday features often less interesting than many of the others, I do find his recipes simple (duh), well-balanced, and perfect for the home cook. (As I blog this, the perfume of Bittman's pissaladiere - authenticity violated with goat cheese - fills my nostrils and, happily, my house.)

The book is fun to read and really does have a ton of uncomplicated and tempting recipes, many with great potential for improvisation.

In my humble opinion, nothing smells like home more than baking bread. I capitalized on both my new cookbook and our newly-unpacked kitchen to whip up some tasty bread and fill the house with homemade bread's warm scent. (So many nice smells today!)

This bread is aromatic, not very sweet, and perfect for breakfast spread with jam, yogurt cheese, or peanut butter.

Quick Whole Wheat and Molasses Bread
From How to Cook Everything by Mark Bittman
Butter or oil to grease the pan
1 2/3 cups buttermilk or plain yogurt
2 1/2 cups whole wheat flour (I used white whole wheat)
1/2 cup cornmeal
1 t. salt
1 t. baking soda
1/2 cup molasses

Preheat oven to 325 degrees. Grease your loaf pan. Mix together the dry ingredients. Separately, mix together the wet ingredients. Pour wet into dry, and mix only until just combined. Spoon/pour into the loaf pan and bake until firm and a toothpick inserted into the center comes out clean, about one hour. Cool on a rack 15 minutes before removing from the pan.