Herb and Green Onion Bread

When I was going to make the chicken piccata I shared last week, I realized I didn’t have a starch in mind for the meal. I needed to come up with something last minute. So, I began looking through my recipes and came across an herb bread. I didn’t have fresh thyme, or buttermilk, but decided to try it anyway. It ended up working well! I froze half of the loaf for the future. The remaining half we had with dinner, then had with eggs for breakfast. It’s a very soft, crumbly bread.

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If you don’t have dill or rosemary, feel free to mix in what fresh herbs you do have.

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Directions for Herb and Green Onion Bread

Slightly adapted from America’s Test Kitchen Family Baking Book

  • 2.5 cups flour
  • 3 Tablespoons sugar
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (I used the powdered kind)
  • 8 Tablespoons (1/2 cup) butter, melted and cooled
  • 2 eggs
  • 5 green onions, chopped finely
  • 1 Tablespoon fresh rosemary, minced
  • 2 Tablespoons fresh dill, minced

Preheat the oven to 350 degrees. Grease a standard loaf pan. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl (add buttermilk powder if using).

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In a medium bowl, whisk together the buttermilk, butter, and eggs until smooth. Pour the buttermilk mixture into the flour bowl, gently folding them together until just combined.

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Gently stir in the green onions, rosemary, and dill.

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Pour the batter into the loaf pan, smoothing the top.

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Bake until golden brown and a cake tester comes out cleanly, about 50-60 minutes.

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Let the loaf cool in the pan for 10 minutes before removing it from the pan and letting it cool for an hour.

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Directions for Herb and Green Onion Bread (without pictures)

Slightly adapted from America’s Test Kitchen Family Baking Book

  • 2.5 cups flour
  • 3 Tablespoons sugar
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (I used the powdered kind)
  • 8 Tablespoons (1/2 cup) butter, melted and cooled
  • 2 eggs
  • 5 green onions, chopped finely
  • 1 Tablespoon fresh rosemary, minced
  • 2 Tablespoons fresh dill, minced

Preheat the oven to 350 degrees. Grease a standard loaf pan. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl (add buttermilk powder if using).

In a medium bowl, whisk together the buttermilk, butter, and eggs until smooth. Pour the buttermilk mixture into the flour bowl, gently folding them together until just combined. Gently stir in the green onions, rosemary, and dill. Pour the batter into the loaf pan, smoothing the top. Bake until golden brown and a cake tester comes out cleanly, about 50-60 minutes. Let the loaf cool in the pan for 10 minutes before removing it from the pan and letting it cool for an hour.

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