Great, easy, versatile recipe
For an average weeknight meal, or even a non-average dinner party, I really like this basic buttermilk loaf all on its own. It's rich, a touch tangy, and not overly sweet, making it a good match for everything from a roast to a pot of chili. During the summer, I serve the leftovers topped with berries and whipped cream as a simple short-cake-like dessert.
This is a versatile recipe, to be sure. Add some diced fruit and warm spices, and this loaf becomes part of a brunch buffet. Go the other way with shredded cheese, savory herbs, and onions, and you could take this to any barbecue, football party, or potluck dinner with confidence that every last crumb will be eaten before the night is over.
Whether you stick with the basic recipe or change it up, the method is the same. Combine all the dry ingredients, whisk together the liquid ones, and then gently stir them together into a shaggy batter. Pour into a loaf pan, bake for about forty-five minutes, and it's ready to go on the table.
Makes one loaf
2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil