Canadian Living - - Cook & Eat -

Hands-on time: 15 min­utes To­tal time: 50 min­utes Makes: 12 serv­ings

4 cups all-pur­pose flour

4 tsp chopped fresh thyme

1 tbsp car­away seeds

1 tbsp gran­u­lated sugar

1 tsp each bak­ing soda and salt

2 cups but­ter­milk

In large bowl, whisk to­gether flour, thyme, car­away seeds, sugar, bak­ing soda and salt. Make well in cen­tre; add but­ter­milk all at once. Us­ing hands, mix but­ter­milk into flour mix­ture to form soft sticky dough. Turn dough out onto lightly floured work sur­face. Lightly knead a few times to form smooth ball. Place dough on parch­ment paper–lined or greased rim­less bak­ing sheet. Us­ing sharp knife, cut large X in top of dough. Bake in 425°F oven un­til bot­tom is browned and loaf sounds hol­low when tapped, about 35 min­utes. Serve warm.

PER SERV­ING: about 174 cal, 7 g pro, 2 g to­tal fat (trace sat. fat), 33 g carb (1 g di­etary fi­bre, 3 g sugar), 2 mg chol, 339 mg sodium, 112 mg potas­sium. % RDI: 5% cal­cium, 16% iron, 1% vit A, 2% vit C, 29% fo­late.

You can sub­sti­tute 2 cups whole wheat flour for half of the all-pur­pose flour for a tooth­some tex­ture and a fi­bre boost.

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