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Wednesday, December 11, 2013

barley quick bread

 

We got literally iced in last weekend.  It started sleeting on Thursday at 3pm.  And then it kept sleeting...and kept sleeting...and kept sleeting.  It sleeted all night long and all the next morning.  When I finally emerged from my house last Friday, this is what I saw...


That, my friends, is not snow.  It's solid ice.  At least three and a half inches worth!  We tried to walk on the yard, thinking it would give a little...it didn't.  Everywhere we tried to go, we slid.  So we just didn't go anywhere!

Except sledding down the driveway, that is. :)


And since I was iced in and not going anywhere, I had to come up with recipes that used only the ingredients I already had on hand.  I admit, I wasn't really prepared for that.  I mean, I didn't even have eggs.  Most of the time, the weathermen here predict things to be way worse than they actually turn out, so all I bought to get us through this storm was a gallon of milk and some peanut butter.  Ha!  Who knew we'd be stuck at home until Sunday?

I combed my favorite cookbooks looking for any recipe that didn't call for eggs.  And I found this!


I actually happened to have some barley in my pantry left over from beef stew.  I was intrigued by the thought of adding it to bread!


I also had some leftover buttermilk from whipping up a batch of buttermilk pancakes.  Lucky for me, this recipe helped me use that up as well.


This bread was so fast to put together.  Like, seriously...3 minutes, tops!  You just stir everything together, dig your hands in it and knead it up, then pat it down onto a baking sheet.


About 20 minutes in the oven is all it takes to get this delicious bread.  It's got a fun, almost nutty texture because of the barley.  And the flavor is out of this world.  I liken it to eating a nutty biscuit or even a soft biscotti.  It's  the perfect accompaniment for soup or salad, and I bet it would make amazing croutons as well (my batch didn't stick around long enough for me to find out).

After making two batches of this bread in the past 4 days, I've got to admit...it's my new quick bread obsession!


Barley Quick Bread
from Gooseberry Patch's Merry Christmas
  • 2 cups flour
  • 1/2 cup pearled barley, uncooked
  • 1 t. salt
  • 1 t. sugar
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1 cup buttermilk
  • 1/4 cup butter, melted

Mix together first 6 ingredients; stir in buttermilk.  Turn dough onto a lightly floured surface; knead.  Roll dough into an oval shape, 1/2 to 3/4 inch thick.  Score dough with a knife and prick with a fork; place on a lightly greased and floured baking sheet.  Bake at 375 degrees for 15 to 25 minutes.  Cool on a wire rack and brush with melted butter.  Serves 4 to 6.

3 comments:

  1. That's looks awesome. I heard about all your ice. We had 18" of snow and just left the deep freeze of -30-45 below. Today we have hit zero, a heat wave. :) I will be trying your bread with the daycare this weekend. They love baking and eating and this looks like the perfect thing. Thank you for sharing.
    Take care and have a blessed day!

    ReplyDelete
    Replies
    1. Whoa, 18"! That's crazy! You stay warm up there (I'm assuming you live much more north than me). Enjoy the bread!

      Delete
  2. It looks good. I don't keep barley, but I know it's good for you.

    YUCK! Ice and snow....I hate them both.

    The weather guessers are seldom accurate.

    ReplyDelete

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