I am part of the Daring Baker group for sometime now and every month beginning I would login to the site out for finding out the challenge recipe of the month. I would be tensed and excited at the same time.

Lis’s warm post will welcome me there, introducing the recipe and I would feel immediately at home. Her words of encouragement laced with humor always make me at ease.

It’s sad to know that Lis is no more with us. I didn’t know her personally, yet I feel the void. My heart goes out to her friends and family. She will be missed by so many of us.

I remember Lis hosting last year’s February challenge. She stepped in the last minute and asked us to make Quick Breads. I posted two recipes (Papaya quick bread and Pizza muffins)for that challenge, and some how that post is very close to my heart.

I thought I will post a recipe here from the challenge she hosted as a tribute to her.

Blog-checking lines: The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Recipe Source: The Daring Kitchen Archives

Ingredients:

• Plain flour       :       2 cups
• Granulated sugar : 1 cup
• Baking soda            :  1 tsp
• Salt                             :  1/2 tsp
• Buttermilk              :  1 cup
• Egg                             : 1 
• Oil                               :  1/4 cup (I used sunflower)
• Vanilla extract      :   1 tsp
• Tuttifrutti               :   1 cup, optional

For the glaze

• Icing sugar        :  1/3 cup
• Milk                     :   1-2 tsp

Method:

1. Preheat the oven to 180C/350F. Grease a 9″ loaf pan. Line with butter paper. I made 6 small cupcakes and a 7″ loaf.
2. In a big bowl, combine the flour, baking soda, sugar and salt. Coat the tuttifrutti (if using),  with a tablespoon of flour and then tip in that too to the dry ingredients.
3. In a smaller bowl, whisk the egg with oil, buttermilk, vanilla.
4. Combine the wet into the dry ingredients. Mix until the batter comes together, but don’t over mix.
5. Bake for 40-50 minutes, checking with a skewer until it comes clean. Let it cool and then glaze, if desired. For the glaze, add the milk to the sugar. You can add milk in teaspoons to get to the consistency you want.

Note: The bread is on the sweeter side, so I won’t be glazing it the next time. Or I might take 1/4 cup sugar off while making it.