Put Some Spring in Your Bread
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Author Notes: This quick bread can be mixed, in the oven, and cool enough to slice but still melt butter by the time dinner is ready for the table.
Fresh peas lightly blanched - I used fresh little English peas - , snips of tender young chives just poking through the soil, and bright lemon zest will be perfectly happy to find themselves served alongside a colorful spring soup, a brilliant salad, or any fish you can name.
And a note of reality: if can't find or don't have bright, fresh peas, please feel free to use frozen (but please promise me you won't try to use canned). Just be sure to thaw them first and drain them well ; ) - boulangere - boulangere
Food52 Review: When I make a bread like this, I wonder why I ever buy bread in the store when it can be so easy to throw together a loaf of quick bread with such satisfying results. This bread came together so quickly and easily and tasted oh-so-good! I wasn't sure how I'd like peas in bread but they were perfect little surprises in the mouth and added a little moisture to the bread. The lemon brightens everything with the result being a very spring-like fresh bread. The only thing I might try differently next time, an idea of my husband's who also loved this bread, is to add a little chopped mint -- mainly because we love the flavor combo of peas, lemon and mint. One thing for sure, I'll be making this bread many more times!
One side note: I made half the recipe which amounted to a small boule just perfect for a dinner. The only adjustment I made was the baking time, which was perfect at 25 minutes. - ChezSuzanne - TheWimpyVegetarian
Makes 1 large or 2 small beautifully browned round loaf
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea or kosher salt
- 1 cup fresh peas, blanched, cooled in ice water, drained
- 2 tablespoons snips of tender new chives
- Zest of 1 lemon, microplaned
- 2 ounces fragrant olive oil
- 2 eggs
- 8 ounces buttermilk or sour milk
- 2 tablespoons honey
- Preheat oven to 375 degrees. Line a baking sheet with parchment. Anchor the corners if using a convection oven so that the parchment doesn't fly loose and cover the bread.
- Sift together flour, baking powder, baking soda, and salt into a large mixing bowl. Add the peas, chives (snip them in with some scissors), and lemon zest. Toss to blend.
- In a separate bowl, whisk together the olive oil and eggs. Whisk in the buttermilk or sour milk (basically milk with a teaspoon of vinegar - not balsamic, turns it a frightening color - microwaved for 30 seconds; alternatively, use truly sour milk) and honey. Add to dry ingredients and stir with a rubber spatula until just blended.
- The dough will be very sticky. That's okay. Turn out onto a generously floured surface. Pat your palms in the flour. Shape the dough into a dome, or divide in half and shape into 2 domes (they'll bake faster this way). Don't worry about flour on its surface; it will look nicely rustic. Carefully transfer to your baking sheet.
- Bake for about 45 minutes (about 25 if 2 smaller loaves), until risen, crackled open, deeply golden brown, and your kitchen is oh so fragrant. If you must, insert a long skewer into the dead center. If it's gummy, add 5 minute increments until it isn't.
- Let cool enough to be able to handle and slice easily. Light some candles, pour some wine, and toast yet another fine day.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
Tags: bread, buttermilk, chives, lemon, peas, quick bread, savory, Side Dishes, sour milk, Spring, travels well
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almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Thank you ChezSuzanne for your sweet review. I love your husband's idea!
about 2 years ago TheWimpyVegetarian
Made this delicious bread today! I just loved it!! It's really so fresh and Spring-like. I can't wait to experiment with other veggies and herbs. Great job!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh I'm so glad you enjoyed it. By all means experiment with vegetables, herbs, flavors, and please let us know the results!
about 2 years ago RIPNGUITAR
Great Bread, Thanks for the milk & vinegar = sour milk trick.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Always handy to know.
about 2 years ago lmayb6
This bread was not only fun to make but absolutely yummy...first time i have ever made bread;)
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
HOORAY for you!!
about 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
I made this bread the other day and it was so incredibly delicioius, had it for dinner with salad and it was just wonderful and so easy to make reminds of irish soda bread that I make every year on St. Paddy's day. I am going to try some variations with different veggies and I wanted to see what you think of putting nicely drained pancetta in it as a breakfast bread, was thinking how great would that be with some eggs. Do you think that would work?
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
sd, I think your pancetta idea sounds both brilliant and heavenly.
about 2 years ago ChefJune
I am just seeing this recipe now! I am going to adapt it and put all those great springtime veggies into a Challah. What do you think? ;)
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Please let us know how that works for you.
about 2 years ago PsychoChef
I had the privilege of trying this bread. I never would have thought of putting peas in a bread. It was very delicious.
about 2 years ago healthierkitchen
Just beautiful, simple and so creative!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Simple is right. Thank you so much!
about 2 years ago Midge
Just brilliant, boulangere.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
You are too kind!
about 2 years ago Sagegreen
Brilliant, indeed! I can almost smell this off the screen!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
LOL!
about 2 years ago cookinginvictoria
I am a big fan of quick breads. Looks delicious and so inventive. I think that I have all of the ingredients to make this, so long as there is no frozen pea stigma. :) And I am with wssmom -- hooray, no kneading! Love the pics too -- especially the photo with all your students.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Consider yourself absolved! I surprised them - they didn't know I was going to post it.
about 2 years ago lapadia
There is something about quick breads (& soda breads) that doesn't like me...regardless of that, I must add, this recipe sounds wonderful!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I hear you; I'm allergic to chocolate.
about 2 years ago TheWimpyVegetarian
What a wonderful-sounding bread!!! I can't wait to try it! Thanks so much for posting this, boulangere. And you studied under Peter Reinhart??? How absolutely wonderful! Love the photos too!! Thanks for sharing with us.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh, please do try it, and let us know how you like it!
about 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Making it tomorrow, have some buttermilk I need to use and this will be the perfect recipe to use it. Have to use frozen peas but thats ok I'm sure its fine. Can't wait to try!!!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I just recently edited the instructions to absolve everyone from the shame of frozen peas. They're fine. Just be sure to thaw them first ; ) Please let me know how you like it.
about 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Boulangere Oh, I will I can't wait to make it but more than that to taste it. The shame of frozen peas. I've been absolved!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
OMG! It's only food. Make it, eat it, love it.
about 2 years ago lorigoldsby
Oh Yumm! Reminds me of a bread I had at "Eatly" when we were in NYC this spring. Never thought I'd be able to make it. I kept thinking it was some sort of pizza but I think it was a quick bread like your recipe. Quick breads I can do, yeast just dies a drawn out futile death.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Wait just a minute here. This from the gorgeous woman with her spectacular tart on Martha's show? We need to have a serious yeast conversation. But not here. This bread is for easy fun.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Love this! And love that group picture!!!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
My current class of students. We made this to serve with lunch today. They're all saying, "food52!" Thank you kindly, MrsL.
about 2 years ago Burnt Offerings
Boulangere - you may make a baker and candy maker out of me yet! This looks stupendous!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
YAY! It's seriously as easy as it looks. And don't be a bit afraid to use frozen peas. That them first, though ; )
about 2 years ago aargersi
Abbie is a trusted source on General Cooking.
I am eating this right now. Before dinner. With honey. During dinner I will have it with chicken soup and salad (no honey). YUM! Won't be losing the Food52 10 this week!!!! SO delicious.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I love the food52 10. I've got 10 of my own. With honey - oooh, sounds wonderful! Thank you so much; flattered to be sharing hors d'oeuvres and dinner with you.
about 2 years ago Burnt Offerings
OMG - the Food52 10. Is THAT what happened to me??? We need a support group.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
It's called food5210. Its mission is to support us in embracing our inner - and outer - 10.
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
The food52-10! Is that what seems to be settling in around my waist!? Haha! Well, we learn to love it! :) My husband is in danger of a food52-affiliate-10, I think!
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Wow! Another lovely creation from the talented boulangere!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
You are too sweet!
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
It's an act ;) Deep down I'm dreadful!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I suspect you have a lot of people fooled.
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Is that your class? Did you get my message about Gibassier?
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Yes, this is my current class of students. They're holding loaves of this that we made to serve with lunch today and shouting, "food52!" No, I've not made Gibassier, but it is very like many holiday breads we made in culinary school. Peter Reinhart (aka the bread god) was my breads instructor, and we made many specialty and holiday breads, but not Gibassier. The method is no different, nonetheless. If you try it, let me know what you think. If you need help, let me know.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I've done recipe testing for him, and I'm moderately good at channeling him, so let me know what we can work out. I mean you and I ; )
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
You learned bread baking from Peter Reinhart??!! So jealous!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
He was the reason I chose the school I went to. Very generous, very smart man.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Thank you so much.
about 2 years ago aargersi
Abbie is a trusted source on General Cooking.
You win! I am going to have to make this tonight! How much trouble am I in if I use frozen peas? Organic baby ones of COURSE :-)
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Lucky you! You get to proceed directly to Go, collect $200, and skip the blanching step!
about 2 years ago inpatskitchen
Wow! This is amazing!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Thank you so much!
about 2 years ago gingerroot
This looks lovely!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Thank you, gingerroot!
about 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
I love this recipe, must be delicious! What a gorgeous bread.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
So easy, let me know if you try it.
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Oh yummy! This sounds so tasty!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
You are so kind!
about 2 years ago wssmom
Peas in the bread! How incredibly awesome! Plus, no kneading! Yay!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Nope, just flour your hands, pat into its shape, and there you go.