by boulangere
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ChezSuzanne's Testing Notes:
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Expand2 1/4 cups all-purpose flour Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1 teaspoon sea or kosher salt Ask a question about this ingredient
1 cup fresh peas, blanched, cooled in ice water, drained Ask a question about this ingredient
2 tablespoons snips of tender new chives Ask a question about this ingredient
Zest of 1 lemon, microplaned Ask a question about this ingredient
2 ounces fragrant olive oil Ask a question about this ingredient
2 eggs Ask a question about this ingredient
8 ounces buttermilk or sour milk Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
Preheat oven to 375 degrees. Line a baking sheet with parchment. Anchor the corners if using a convection oven so that the parchment doesn't fly loose and cover the bread.
Ask a question about this stepSift together flour, baking powder, baking soda, and salt into a large mixing bowl. Add the peas, chives (snip them in with some scissors), and lemon zest. Toss to blend.
Ask a question about this stepIn a separate bowl, whisk together the olive oil and eggs. Whisk in the buttermilk or sour milk (basically milk with a teaspoon of vinegar - not balsamic, turns it a frightening color - microwaved for 30 seconds; alternatively, use truly sour milk) and honey. Add to dry ingredients and stir with a rubber spatula until just blended.
Ask a question about this stepThe dough will be very sticky. That's okay. Turn out onto a generously floured surface. Pat your palms in the flour. Shape the dough into a dome, or divide in half and shape into 2 domes (they'll bake faster this way). Don't worry about flour on its surface; it will look nicely rustic. Carefully transfer to your baking sheet.
Ask a question about this stepBake for about 45 minutes (about 25 if 2 smaller loaves), until risen, crackled open, deeply golden brown, and your kitchen is oh so fragrant. If you must, insert a long skewer into the dead center. If it's gummy, add 5 minute increments until it isn't.
Ask a question about this stepLet cool enough to be able to handle and slice easily. Light some candles, pour some wine, and toast yet another fine day.
Ask a question about this stepMade this delicious bread today! I just loved it!! It's really so fresh and Spring-like. I can't wait to experiment with other veggies and herbs. Great job!
Oh I'm so glad you enjoyed it. By all means experiment with vegetables, herbs, flavors, and please let us know the results!
Great Bread, Thanks for the milk & vinegar = sour milk trick.
Always handy to know.
This bread was not only fun to make but absolutely yummy...first time i have ever made bread;)
HOORAY for you!!
I made this bread the other day and it was so incredibly delicioius, had it for dinner with salad and it was just wonderful and so easy to make reminds of irish soda bread that I make every year on St. Paddy's day. I am going to try some variations with different veggies and I wanted to see what you think of putting nicely drained pancetta in it as a breakfast bread, was thinking how great would that be with some eggs. Do you think that would work?
sd, I think your pancetta idea sounds both brilliant and heavenly.
I am just seeing this recipe now! I am going to adapt it and put all those great springtime veggies into a Challah. What do you think? ;)
Please let us know how that works for you.
I had the privilege of trying this bread. I never would have thought of putting peas in a bread. It was very delicious.
Just beautiful, simple and so creative!
Simple is right. Thank you so much!
You are too kind!
LOL!
I am a big fan of quick breads. Looks delicious and so inventive. I think that I have all of the ingredients to make this, so long as there is no frozen pea stigma. :) And I am with wssmom -- hooray, no kneading! Love the pics too -- especially the photo with all your students.
Consider yourself absolved! I surprised them - they didn't know I was going to post it.
There is something about quick breads (& soda breads) that doesn't like me...regardless of that, I must add, this recipe sounds wonderful!
I hear you; I'm allergic to chocolate.
What a wonderful-sounding bread!!! I can't wait to try it! Thanks so much for posting this, boulangere. And you studied under Peter Reinhart??? How absolutely wonderful! Love the photos too!! Thanks for sharing with us.
Oh, please do try it, and let us know how you like it!
Making it tomorrow, have some buttermilk I need to use and this will be the perfect recipe to use it. Have to use frozen peas but thats ok I'm sure its fine. Can't wait to try!!!
I just recently edited the instructions to absolve everyone from the shame of frozen peas. They're fine. Just be sure to thaw them first ; ) Please let me know how you like it.
Boulangere Oh, I will I can't wait to make it but more than that to taste it. The shame of frozen peas. I've been absolved!
OMG! It's only food. Make it, eat it, love it.
Oh Yumm! Reminds me of a bread I had at "Eatly" when we were in NYC this spring. Never thought I'd be able to make it. I kept thinking it was some sort of pizza but I think it was a quick bread like your recipe. Quick breads I can do, yeast just dies a drawn out futile death.
Wait just a minute here. This from the gorgeous woman with her spectacular tart on Martha's show? We need to have a serious yeast conversation. But not here. This bread is for easy fun.
My current class of students. We made this to serve with lunch today. They're all saying, "food52!" Thank you kindly, MrsL.
Boulangere - you may make a baker and candy maker out of me yet! This looks stupendous!
YAY! It's seriously as easy as it looks. And don't be a bit afraid to use frozen peas. That them first, though ; )
I am eating this right now. Before dinner. With honey. During dinner I will have it with chicken soup and salad (no honey). YUM! Won't be losing the Food52 10 this week!!!! SO delicious.
I love the food52 10. I've got 10 of my own. With honey - oooh, sounds wonderful! Thank you so much; flattered to be sharing hors d'oeuvres and dinner with you.
OMG - the Food52 10. Is THAT what happened to me??? We need a support group.
It's called food5210. Its mission is to support us in embracing our inner - and outer - 10.
The food52-10! Is that what seems to be settling in around my waist!? Haha! Well, we learn to love it! :) My husband is in danger of a food52-affiliate-10, I think!
Wow! Another lovely creation from the talented boulangere!
You are too sweet!
It's an act ;) Deep down I'm dreadful!
I suspect you have a lot of people fooled.
Is that your class? Did you get my message about Gibassier?
Yes, this is my current class of students. They're holding loaves of this that we made to serve with lunch today and shouting, "food52!" No, I've not made Gibassier, but it is very like many holiday breads we made in culinary school. Peter Reinhart (aka the bread god) was my breads instructor, and we made many specialty and holiday breads, but not Gibassier. The method is no different, nonetheless. If you try it, let me know what you think. If you need help, let me know.
I've done recipe testing for him, and I'm moderately good at channeling him, so let me know what we can work out. I mean you and I ; )
You learned bread baking from Peter Reinhart??!! So jealous!
He was the reason I chose the school I went to. Very generous, very smart man.
Thank you so much.
You win! I am going to have to make this tonight! How much trouble am I in if I use frozen peas? Organic baby ones of COURSE :-)
Lucky you! You get to proceed directly to Go, collect $200, and skip the blanching step!
Wow! This is amazing!
Thank you so much!
This looks lovely!
Thank you, gingerroot!
I love this recipe, must be delicious! What a gorgeous bread.
So easy, let me know if you try it.
Oh yummy! This sounds so tasty!
You are so kind!
Peas in the bread! How incredibly awesome! Plus, no kneading! Yay!
Nope, just flour your hands, pat into its shape, and there you go.
Stephanie is the Head Recipe Tester of Food52.
Thank you ChezSuzanne for your sweet review. I love your husband's idea!