“GOOD BREAD IS THE MOST FUNDAMENTALLY SATISFYING OF ALL FOODS; AND GOOD BREAD WITH FRESH BUTTER, THE GREATEST OF FEASTS.” James Beard.
Does the arrival of spring (and then summer) signal a departure from the kitchen for you, especially in baking? My ovens run all year round! Though I do often like to lighten up in the warm weather. For me though, the arrival of spring is the opportunity to use a new set of ingredients. A new season, new fruits, new vegetables and all fresh! I am excited to be able to walk onto my back deck for fresh herbs. AND….. it means the opening of my local farm markets again! And two of my favorite markets offer the best fresh cream and butter you can ever imagine! This bread won’t have you in the kitchen for very long, I promise! But your reward is a warm, fresh bread that is moist and tender, a little bit lemony with a tiny bite of pepper. This is most definitely…..
…..a light, bright bread and a savory treat! Perfect with a slice of cheese or a side to your salad.
Here’s what you need to have you in and out of the kitchen in no time!
Yields: 1 loaf
Level of Difficulty: easy
BUTTERMILK TARRAGON LEMON BREAD:
- 1 3/4 cup of all purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- 1 Tablespoon of sugar
- 1 Tablespoon of finely chopped fresh tarragon
- 1 Tablespoon of lemon zest
- 4 Tablespoons of unsalted butter, melted
- 1 cup of buttermilk
- 1/4 cup of sour cream
- 1 large egg
Preheat your oven to 350°F. Prepare an 8 x 3 inch loaf pan with cooking spray. Melt your butter and set it aside.
Whisk together the flour, baking powder, salt, pepper, sugar, tarragon and lemon zest. In another bowl, whisk together the egg, sour cream and buttermilk. Pour the melted butter and the egg mixture over the flour mixture and combine just to moisten the dry ingredients. It’s okay to have a few dry spots in the dough.
Spoon the dough into your prepared bread pan. Bake for about 50-55 minutes or until the top springs back lightly when touched in the center. Place the pan on a cooling rack until just warm. This bread will keep at room temperature, wrapped in plastic wrap for 1 week.
Enjoy this light, bright kickoff to spring!
Recipe adapted from Savory Baking.