Cook the Book: Hybrid Quick Bread

Name: Cook the Book: Hybrid Quick Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps baking powder; 1 teaspoon baking soda; 2 Tbsps honey (optional); 59 milliliters olive oil, plus more for the pan; 2 teaspoons salt, preferably coarse or sea salt, plus more for sprinkling; 177 milliliters warm water; 237 milliliters all-purpose white flour, plus more as needed; 473 milliliters whole wheat flour, plus more if needed; 177 milliliters yogurt or buttermilk

Cook the Book: Hybrid Quick Bread is a vegetarian morn meal. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 13g of protein, 17g of fat, and a total of 501 calories. If you have warm water, yogurt, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Process for a few seconds, until the dough is a well-defined, barely sticky, easy-to-handle ball. If it is too dry, add the remaining water 1 tablespoon at a t ime and process for 5 or 10 seconds after each addition. If it is too wet (this is unlikely), add 1 or 2 tablespoons of whole wheat flour and process briefly.

Ingredients you will need

Whole Wheat Flour

Dough

Water

Form the dough into a round and put it on the cookie sheet or press into the prepared pan, all the way to the edges.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Frying Pan

Bake for 20 minutes then sprinkle the top with a little coarse sea salt, and continue baking for another 35 to 40 minutes, until the loaf is firm and a toothpick inserted in the center comes out clean.

Ingredients you will need

Coarse Sea Salt