Lemon Dill Quick Bread

 

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.

Topped with cream cheese, capers, lemon zest and fresh dill.

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.

Whisk in that dill and zest!

 

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:

Spread evenly in loaf pan.

 

Always let bread cool before cutting into.

 

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.

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.