Quick and Easy Homemade Bread

In the time it takes to cook the average dinner, prepare and bake a fresh loaf of bread.

Nothing says comfort like homemade bread. And the good news is that quick breads don’t require the time-consuming process of using yeast and kneading.

While the bread is baking, your home will be filled with an enticing aroma.

In the time it takes to cook the average dinner�?5-50 minutes, depending on the recipe—you will have prepared a fresh loaf of bread. You mix the dry ingredients in one bowl, the wet ones in another, stir the two together until just mixed, transfer the mixture to a baking pan and place in the oven.

Whole wheat flour, all-purpose flour and cornmeal are the main dry ingredients in this quick bread recipe. Using whole wheat flour in bread is always a healthier choice than refined “all-purpose flour,�?but for the proper texture, you need a little white flour.

A delicious trio

Whole wheat flour has a fuller flavor than refined versions and contains the germ, which means it offers a higher fiber and nutritional content. Cornmeal provides a more nuanced texture and flavor. The buttermilk, in addition to its nutritional properties, contributes to a smooth, rich batter.

This buttermilk and herb bread calls for both baking soda and baking powder. Both are leavening agents that help baked goods to “rise.�?The baking soda’s main role is to neutralize the acids in a recipe �?in this case, the buttermilk �?and help add tenderness and a light texture.

Here’s one tip to keep in mind when using baking soda and baking powder: they are quick-acting and start to work as soon as they are added to the batter, so don’t let the mixture stand while the oven is preheating or the pan is being prepared. Prepare the pan and preheat the oven ahead of time so the baking can begin as soon as possible.

The result is a chewy yet light-textured bread with a delicate flavor. The topping of toasted sesame seeds adds a little crunch. This bread recipe from the American Institute for Cancer Research is a great accompaniment to soups, salads and most entrees.

Quick Buttermilk Bread

Canola oil spray
1 cup whole wheat flour, sifted
1/2 cup all-purpose flour, sifted
1/2 cup cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. finely minced fresh oregano, basil or thyme leaves
1 1/4 cups fat-free buttermilk
1 egg, slightly beaten
2 Tbsp. honey
2 Tbsp. canola oil
1 Tbsp. sesame seeds

Preheat oven to 350 degrees. Lightly spray the interior of an 8-by-4 loaf pan with the oil spray.

In a bowl, combine all the dry ingredients and fresh herbs, but save the sesame seeds for later.

In a separate bowl, combine buttermilk, egg, honey and oil. Stir into flour mixture just until blended. Spoon batter into the baking pan. Sprinkle sesame seeds over the top.

Bake 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool slightly on a rack. Turn out the bread and cool completely on a wire rack. Serve immediately or store wrapped in plastic wrap or foil.

Makes one loaf of about 12 slices.

Per slice: calories 129; total fat, 3 g; saturated fat, less than 1 g; carbohydrate, 21 g; protein, 4 g; dietary fiber, 2 g; sodium, 250 mg.