Recipe: Country Bread (quick bread using olive oil, cornmeal, white wine, garlic and sage)

COUNTRY BREAD
"Dried sage may have created a harsh memory, but fresh sage delights the palate. Here it combines well with several kinds of flour for a peasant-style bread."


1 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1/2 cup cornmeal
2 tablespoons finely chopped fresh sage
2 teaspoons baking powder
1/2 teaspoon salt
Freshly ground pepper
1 garlic clove, pressed
1/4 cup olive oil
1 egg
1/2 cup buttermilk
1/4 cup white wine

Preheat the oven to 350 degrees F. Grease a shallow casserole or deep dish pie plate and set aside.

Combine the flours, cornmeal, sage, baking powder, salt, and pepper to taste.

Separately, whisk together the garlic, oil, egg, buttermilk, and wine. Fold the liquid mixture into the dry mixture and stir until combined. Pour the batter into the casserole or pie plate.

Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from casserole.

Makes 1 loaf
Source: Herbal Breads by Ruth Bass