CORNMEAL-OATMEAL BLUEBERRY BREAD
Save this for fresh blueberry time. This is a perfect, not-too-sweet bread, great for tea, breakfast, maybe even dessert. Cornmeal gives a pleasant, toothy crunch, lemon a subtle accent; the blueberries are little explosions of color and flavor in the pale golden loaf. Its texture is light, firm, reminiscent of poundcake, yet it's very low in fat. In the inn days, guests were likely to find this in their breakfast basket in June and July. Now, resident writers at The Writers' Colony at Dairy Hollow enjoy it, sometimes for dessert, with a little vanilla ice cream.
Makes 1 large or 3 small loaves
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1 1/2 cup unbleached white flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/3 cup stone-ground yellow cornmeal
3/4 cup sugar
1/2 teaspoon salt
3 tablespoons mild oil, such as corn, canola, or peanut
2 large eggs
1/2 cup plus 2 tablespoons buttermilk
Finely grated rind of 1 lemon
1 cup blueberries, washed and picked over
2 to 4 tablespoons walnuts, toasted and chopped (optional)
1/4 cup rolled oats (regular cooking oatmeal, not instant)
Preheat the oven to 350°F. If not using nonstick, coat 1 (8-by-4-inch) or 3 (5-by-2-inch) loaf pans with cooking spray.
Sift the flour, baking powder, and soda together into a large bowl. Add the cornmeal,
sugar, and salt, and stir to combine. |
In a second bowl, beat
together the oil, eggs, buttermilk, and lemon rind until well combined.
Combine the blueberries, walnuts, if using, and rolled oats in a third bowl,
and sprinkle 1 tablespoon of the flour-cornmeal mixture over them. Gently stir to combine.|
Quickly stir the egg mixture into the flour-cornmeal mixture, using as few strokes as possible.
Gently stir in the blueberry mixture. The batter should be stiff.
Spoon the batter into the prepared pan(s). Bake 45 to 55 minutes (for 1 large pan)
or 35 to 40 (for 3 small pans). Check 2/3 of the way through the baking period; if the loaves are browning excessively,
tent them loosely with foil.|
Let the baked bread(s) cool 10 minutes
in the pan, then run a knife around the edge of the pan, and turn the loaves out onto a rack.
Excerpted from PASSIONATE VEGETARIAN copyright © 2002 Crescent Dragonwagon.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.