This recipe is called “quick bread” because there is no yeast and therefore no need to proof and knead this remarkably versatile dough. I have used this recipe for preparing savory dishes such as chicken and dumplings. I’ve also created sweet concoctions by adding the dough to dried apricots and prunes over fresh peaches. I stole the quick bread recipe from James Beard and have been using it since the early eighties. The addition of lemon zest and rosemary go great with poultry. The dough is particularly wonderful over leftover roasts and even roasted fall vegetables like butternut squash and mushrooms. Please let me know how you can use this quick bread recipe.

Quick Bread
By Jeff Murphy
Serves 4
Cook Time: 1 hour 15 minutes

• 1 ¾ cups all purpose flour
• 2 tsp homemade baking powder (mix three ingredients listed below)
 - 1 tsp baking soda
 - 2 tsp cream of tartar
 - 1 tsp cornstarch
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh lemon zest, minced
• 2 oz of melted unsalted butter
• ¾ cup milk
• ¾ cup sour cream
• 1 egg
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp black pepper

Mix all ingredients. Spread about half an inch of dough over your favorite mix of sauteed veggies or leftover meat. Bake at 350 F for about 1 hour in an ovenproof baking dish. For a 9 x 9 inch dish you will need about 3 to 4 cups of cooked vegetables, 2 cups of diced meat and 3 cups of thickened stock of your choice (I like to use 1 tbsp of roux to 1 cup of stock). The dough is also great with some grated cheese folded in.

Chef’s Note
Arm & Hammer and Rumford baking soda are aluminium free to .0001%