From the kitchen
Potato Milk Dinner Loaf with Herbs
A savory herb-flecked quick loaf, no yeast needed, using potato milk for hydration and a soft crumb.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 2 tbsp Fresh Rosemary and Thyme, chopped
- 1 1/4 cups Potato Milk
- 3 tbsp Melted Butter
- 1 Egg
Method
- Preheat oven to 375°F and grease a loaf pan.
- Whisk the flour, baking powder, salt, and herbs together.
- In a separate bowl, whisk the potato milk, melted butter, and egg.
- Fold the wet ingredients into the dry just until combined.
- Pour into the prepared pan and bake 40 to 45 minutes, until golden and a toothpick comes out clean.
Kitchen note
This quick bread comes together far faster than the yeasted loaves elsewhere in this chapter, a good option when you want fresh bread without the wait.
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