Put Some Spring In Your Bread
Ingredients
- 2 1/4 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon sea or kosher salt ⓘ
- 1 cup fresh peas, blanched, cooled in ice water, drained ⓘ
- 2 tablespoons snips of tender new chives ⓘ
- Zest of 1 lemon, microplaned ⓘ
- 2 ounces fragrant olive oil ⓘ
- 2 eggs ⓘ
- 8 ounces buttermilk or sour milk ⓘ
- 2 tablespoons honey ⓘ
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment. Anchor the corners if using a convection oven so that the parchment doesn't fly loose and cover the bread.
- Sift together flour, baking powder, baking soda, and salt into a large mixing bowl. Add the peas, chives (snip them in with some scissors), and lemon zest. Toss to blend.
- In a separate bowl, whisk together the olive oil and eggs. Whisk in the buttermilk or sour milk (basically milk with a teaspoon of vinegar - not balsamic, turns it a frightening color - microwaved for 30 seconds; alternatively, use truly sour milk) and honey. Add to dry ingredients and stir with a rubber spatula until just blended.
- The dough will be very sticky. That's okay. Turn out onto a generously floured surface. Pat your palms in the flour. Shape the dough into a dome, or divide in half and shape into 2 domes (they'll bake faster this way). Don't worry about flour on its surface; it will look nicely rustic. Carefully transfer to your baking sheet.
- Bake for about 45 minutes (about 25 if 2 smaller loaves), until risen, crackled open, deeply golden brown, and your kitchen is oh so fragrant. If you must, insert a long skewer into the dead center. If it's gummy, add 5 minute increments until it isn't.
- Let cool enough to be able to handle and slice easily. Light some candles, pour some wine, and toast yet another fine day.
Nutrition & Diet Analysis (per serving)
642
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).