My CSA, Abundant Harvest Organics, had this recipe up on their Facebook page on Wednesday morning and I fell in love with it. My work partner came in with a bag filled with meyer lemons and I felt that it was fate.
I made it the same day.
I did not have buttermilk and so I made a substitute with plain yogurt that I thinned out with 1 percent milk. You can use water to thin it out, also. In addition you can make buttermilk with 1 cup whole milk and a tbl of lemon juice or vinegar. It's a great tip I learned years ago.
The other problem was that the recipe was partially in grams and I had to convert each ingredient to cups. Thankfully, the Internet came to my rescue here, too.
Click the link below, to go to Local Milk's blog post with absolutely stunning photos of the bread and some tea. Yum.
Ingredients
1 Cup (125 grams) all purpose flour
3/4 cup (125 grams) finely ground cornmeal flour
2 teaspoons baking powder
½ Cup (100 grams) granulated sugar
1/4 teaspoon kosher salt
2 tablespoons fresh thyme leaves (roughly chopped)
zest of 2 Meyer lemons (regular lemons can also be used)
juice of 1 Meyer lemon
½ Cup plus a little more (125 grams) olive oil
1 Cup (250 grams) buttermilk
2 large eggs
Instructions
Heat oven to 350° F and grease a loaf pan or spray with organic cooking spray. In one bowl combine the flours, baking powder, sugar, salt, thyme, and lemon zest.
In a second bowl, combine the lemon juice, olive oil, buttermilk, and eggs. Stir the wet ingredients until completely the mixture has a uniform consistency. Pour the wet ingredients into the dry ingredients and mix gently, just until no dry bits remain. Pour the batter into the loaf pan and bake for 45 minutes or until a cake tester or toothpick comes out clean (with no wet batter on it). Let cool for about ten minutes, slice, and serve with salted butter & whipped honey.
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