"Quick Herb Bread" (page 399)
is the first of twelve quick breads (meaning non-yeasted) in the Breads chapter of this book, and the ninth one I've tried so
far. I really enjoyed this bread, and found it made especially good toast. Besides
the herbs listed in basic recipe (basil, thyme, and marjoram), the recipe
suggests using any combination that sounds good to you or complements your
meal. I went with the recipe as written, and if I were to change anything, I
might increase the amounts of herbs, as the taste was quite subtle to me. This bread is easy to make, and goes together
quickly. Flour (I used whole wheat pastry flour), baking powder and the herbs
are mixed with soymilk, and if you followed the recipe exactly, oil as well; I
used a scant ½ cup applesauce instead of the olive oil with excellent results.
Keeping it "McDougall Friendly"
Use whole wheat pastry flour or spelt flour (a suggestion in the
recipe notes) instead of all-purpose (white) flour.
Substitute applesauce for the oil, about double the amount.