Saturday, June 7, 2008

Mark Bittman's Wheat Quick Bread

This was on my cooking wish list. It came out beautifully. I froze the loaf, sliced, after 2 days, when I could see that we weren't going to be able to eat it quickly enough, and it freezes very well. Makes fantastic toast with jam in the morning. I did the "lighter" version featured at the end of the recipe, using honey instead of molasses and a mix of whole wheat and white flours. Note that "lighter" in this context refers to color/richness, not fat or calories. It's a pretty rich bread. But just one slice is very satisfying.

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