Rustic Sour Milk Quickbread

Rustic Sourmilk Quickbread

4 cups all-purpose (plain) flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon granulated (white) sugar

1/2 teaspoon salt

1 large egg, beaten

2 tablespoons oil

1 1/2 cups sour milk or buttermilk

Preheat oven to 350◦F. Grease or line a 9x5 inch loaf pan. 

In a large bowl, stir the dry ingredients together. Add remaining ingredients and mix well. You may need to add a little more milk, dough should be sticky with no dry flour. Spread in prepared pan and bake for about an hour.

This is a quick and easy recipe to make as a no-fuss side for supper. It can bake in the oven right alongside the main course. If you are barbecuing, you can even cook this bread on the barbecue as well! You could easily change the recipe up a little and use whole grains or whole wheat flour, add herbs and spices, or even turn it into a cheese bread. This bread freezes well, and can be served many ways; just with butter, toasted with garlic spread, with melted cheese, with jam for breakfast, etc.