Preheat the oven to 350 F. Combine the dry ingredients.
**Note** Part of the reason I wanted to make this recipe was because I discovered a container of powdered buttermilk in my pantry this weekend. If you are using powdered, add the powder to the dry ingredients, then add the water when you would add the liquid ingredients.
Make a well in the center of the dry ingredients and add the liquids. Stir gently to combine – do not overmix! You just want everything to be incorporated, not beaten to death.
Here’s where Stephanie tells you to pour the batter into a greased loaf pan. Oops! I didn’t realize that I packed my loaf pan and sent it to my mom’s house…in Connecticut. So here I am in Ohio, debating what to do. I ended up using an 8″ x 8″ pan, and it worked beautifully.
Bake for 45 minutes, unless you are dumb like me and have to use an 8″ x 8″, in which case, bake for 35 minutes.
I decided to cut the 8″ x 8″ square into two rectangular “loaves” and then slice.
So, today I discovered two great new things: a new blog to enjoy in Stephanie Cooks, and on that blog, a great new recipe! Stephanie found this one in the January/February 2009 issue of Cooking Light magazine.
Okay, I’m back. ::wipes away drool:: I don’t trust myself alone with this bread for another day…so I sent it to work with Andrew. Hope everyone enjoys it! And for the record, I did keep two pieces for myself. Okay fine, three.