Looking for something new for your brunch repertoire? With Mother’s Day right around the corner, now is the time to start planning. Instead of muffins or sweets, try out a savory baked good. Easier than yeast breads, a savory quick bread still allows for toppings like poached eggs, salmon, cream cheese, etc. And that makes for a delicious brunch! Since springtime is fully here, I went with fresh, bright flavors. Lemon and dill go together quite nicely, especially when paired with the tanginess of yogurt and buttermilk.
Like most quick breads, this recipe comes together quickly and is in the oven in no time at all. Make sure you whisk the lemon zest and dill in with the dry ingredients. This coats them in flour and helps suspend them in the batter, ensuring that the flavors are throughout the loaf.
I kept the wet ingredient portion of the recipe thick so the end result is more of a cross between an English muffin and quick bread, rather than your standard crumbly quick bread. This texture makes it better for toasting and topping if desired.
So that batter will be a little thick, but that is how it is supposed to be:
Happy brunching!
Lemon Dill Quick Bread
Prep Time: 10 minutes
Cook Time: 50-55 minutes
10 ounces all-purpose flour, approximately 2 1/2 cups
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
zest of 1 medium lemon
1 Tbsp. chopped fresh dill
2 eggs
1 cup buttermilk
3/4 cup low-fat or full-fat plain yogurt
1 tsp. fresh lemon juice
Preheat oven to 350° F. Grease a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, zest and dill.
Assemble the Ankarsrum mixer with the plastic whipping bowl and the single wire whisks. Whisk together the egg, buttermilk, yogurt and lemon juice on medium speed (3 o’clock) until thoroughly combined.
Add in the flour mixture and mix on the lowest speed (12 o’clock) just until combined.
Spoon batter into prepared pan and bake for 50-55 minutes, until top is browned and a toothpick inserted in the middle comes out clean.
Let cool in pan for 5 minutes and then remove and finish cooling on a wire rack.
Yield: 1 loaf
Whole Wheat Version:
-Replace all-purpose flour with equal parts whole wheat flour. If you mill at home, soft wheat or hard wheat would work in this.
Gluten Free Version:
-Replace all-purpose flour with gluten-free flour mix. I prefer King Arthur brand.
