The Mr. gifted me with a Nook Color last Christmas and boy does it come in handy. Especially when the monotony of the stationary bike is driving me bonkers. I love to look up recipes, check out you guys on Foodbuzz and all that good stuff. One site I kept going back to was Betty Crocker. Other than all the cake mix kind of stuff, the old girl has some pretty tempting recipes. It’s a pretty safe bet that I’ve bookmarked at least 15 of them to bake before summer is over. The first one up is Buttermilk Lime Tea Bread. Talk about easy, you don’t need a mixer or a bunch of pricey ingredients that you’ll not likely use again. Just the basics. The hardest part was waiting over night as the directions suggested. Waiting was hard because I couldn’t wait to tear into it. On the other hand I had lots of other things to do to keep me busy. A quiz to grade, a quiz to assemble, tabulate attendance for both classes, bake a last minute cake for a special order, plus wash a whole trough of greens for my green drink. Yeah I’m still chugging them back. And I know I’m way off topic here, but my knees are feeling years younger since I started drinking them, and my skin looks better. Then there’s the wonderful weight loss thing. Ok, I had to get that out of the way. Back to the Buttermilk Lime Tea Bread. It’s dense, tangy, mildly sweet and screams to be enjoyed with a hot beverage. I have images of using lemon, orange or maybe even grapefruit next time. Hey, how about a mixture of citrus?
The original recipe called for Gold Medal Flour. I had the store brand on hand and that’s what I used. Also, I used canola oil instead of vegetable. Don’t know when was the last time I used vegetable oil for anything. Pucker up buttercup!!!!
Buttermilk Lime Tea Bread – adapted from Betty Crocker
1 ¾ cups all-purpose flour
¾ cup sugar
2 tsp baking powder
¼ tsp salt
1 cup buttermilk
¼ cup canola oil
2 tsp grated lime peel
3 TBS lime juice
1 TBS sugar
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 8×4- or 9×5-inch loaf pan with shortening or spray with cooking spray; lightly flour. In medium bowl, mix flour, ¾ cup sugar, the baking powder and salt; set aside.
In another medium bowl, stir egg, buttermilk, oil, lime peel and 1 TBS of the lime juice with whisk until well blended. Add buttermilk mixture to flour mixture and stir just until moistened (some lumps will remain). Spread in pan. Bake 50 to 60 minutes or until golden brown and toothpick inserted in center comes out clean. Meanwhile, in small bowl, mix remaining 2 TBS lime juice and 1 TBS sugar. Brush lime juice mixture over top of warm bread. Cool in pan on cooling rack 10 minutes; remove bread from pan to cooling rack. Cool completely, about 1 hour. When completely cool, wrap in plastic wrap. Bread is best served the next day.
Be super careful when you flip the bread out of the pan. The top is all moist and sticky from the lime juice and sugar topping and it will stick to whatever you turn it out on. I flipped mine back to right side up, but still it stuck to the wax paper I used to cover it with. Maybe flipping it before dousing the top with the juice and sugar mixture would be a better idea.