I'm back. Well, sort of, writing this post from my phone standing in the kitchen.
I just whipped this up, and it's so good I had to share.
I've been getting too many leeks and not enough potatoes in my farm box, and it's totally thrown off my "use all the damn leeks in potato leek soup" method of getting rid of them. Right now I have 10 leeks washed, chopped, and frozen sitting in my freezer just waiting for me to do something with them.
I'd been playing around with this idea for a month or so, so when I got three more leeks in my farm box this morning I knew something had to be done. Other than just add to the bag in the freezer.
(Much thanks to Baker Bettie, who after much internet scouring, had the best adaptable quick bread recipe I found. I used to do all my quick breads by feel, but needed an actual recipe to get back into the swing of things)
- 1.5 cups AP flour
- 1 tsp, heaping, baking powder
- .50, heaping, tsp kosher salt
- 2 eggs
- 1 cup 2% milk
- .25 cups extra virgin olive oil
- 1 cup chopped leeks, greens and whites
- 1 tbsp honey
- Preheat oven to 350
- Oil bread pan (I used canola, but butter would be fantastic)
- In medium bowl mix wet ingredients except for honey
- In large bowl mix dry ingredients except for leeks
- Mix wet ingredients into dry
- Fold in leeks and honey
- Pour into bread pan and grind a little fresh pepper on top
- Bake for approximately 40 minutes or until a toothpick comes out clean.