This is probably my next quick bread obsession. Not too sweet, the bold lemony taste of this cornmeal loaf studded with chia seeds stands up on its very own, and lovingly complements a nice cup of hot tea. Or consider serving along a spicy curry for a fresh taste experience. I determined it went specifically nicely with a version of tarka dal I made currently. The meal was a memorable one, and a satisfactory example of the beauty of simplicity.
It's just as pleasing as my Classic Cornbread.
Note: All-purpose flour can be used in place of the pastry flour. For a somewhat lighter bread, the cornmeal can also be replaced with all-purpose flour. Personally, I really like the slight crunch the cornmeal imparts to the bread along with the chia seeds. The loaf turned out to be very moist with a distinctive lemony zing.
Other brief breads to revel in from Lisa's Vegetarian Kitchen:
Kalamata Olive Bread with Sun-Dried Tomatoes
Cranberry Lemon Ricotta Muffins
Classic Cornbread
Cornmeal Biscuits
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