With a partial quart of buttermilk in the fridge teetering on its expiration date, I knew I had to act fast. My freezer is over-stocked with more waffles than my family could ever consume, so I had to come up with something else. Layer cake? Cupcakes? But I wasn’t feeling ambitious enough to commit to a frosted baking project.
I settled on an easy quick bread. Once I cut the loaf and had a few nibbles, I knew it needed something else. I fired up the grill and in minutes I had grilled buttermilk bread. Each slice was warm, toasted and striped with grate marks. I topped the bread with whipped cream and berries, but any summer fruit will work.
Grilled Buttermilk Bread
Loosely adapted from The Kitchn
Non-stick cooking spray
2 cups all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
1 large egg
1/4 cup unsalted butter, melted and cooled
For serving: whipped cream, berries, stone fruit, basil, mint
Preheat the oven to 350 degrees F. Grease a 9-inch by 5-inch loaf pan with non-stick cooking spray and line with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together the buttermilk and egg. Fold the wet ingredients into the dry ingredients along with the melted butter until just combined. Transfer the batter to the prepared loaf pan and bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 15 minutes before removing. When the loaf is cool enough to handle, slice it.
Preheat a gas or charcoal grill to medium heat. Briefly grill each slice of bread for about 30 seconds per side until lightly grill-marked.
Top with whipped cream, fruit and basil or mint before serving.