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Easy Herbed Quick Bread
Easy Herbed Quick Bread features a delicious blend of herbs and spices in a super easy bread.
Ingredients
- 3 cups (360 g) all-purpose flour
- 3 tablespoons (37 g) granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons fennel or caraway seeds
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme*
- ½ teaspoon salt
- 1 large egg
- 1 cup (240 ml) milk
- ⅓ cup (75 g) unsalted butter, melted and slightly cooled
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Instructions
- Preheat oven to 350°F (175°C). Grease a 9"x 5" loaf pan.
- Whisk together the flour, sugar, baking powder, seeds, spices, and salt. Make a well in the center.
- In a separate bowl, whisk together the egg, milk, and cooled butter. Add to the well in the flour mixture, and stir until combined.
- Transfer the batter to the prepared pan. Bake 40-50 minutes, or until a pick inserted into the center comes out clean. Cool in the pan for 10-15 minutes, and then transfer to a wire rack to continue cooling.
- Serve warm or at room temperature.
Notes
- Substitute your favorite spices or use a pre-made blend. Just use roughly the same total amount as the spices in this recipe.
- The batter will be thick. Stir until no dry streaks of flour remain.
- If the mixture seems dry, stir in 1–2 tablespoons additional milk.
- For a simple compound butter, soften a few tablespoons of butter and combine with more herbs and spices. Wrap and refrigerate until ready to serve.
- Recipe adapted from Taste of Home.
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