For several years, bread was out of fashion, but we are so happy that bread is back in fashion. Bread is so wonderful to eat and even better to smell fresh out of the oven. For those afflicted with fear of bread, please sign up for one of these wonderful bread-baking classes:

“Sourdough Bread” on October 6 (and get a jar of sourdough starter!)

“Roll Model” on November 10 (including pumpkin brioche, my most favorite roll from childhood!)

“Loaf It or Leave It” on December 1 (an introduction to bread-making)

But if today you desire a faster bread than a yeasted loaf, but still with some substance, this quick bread is the answer: Honey-Nut-Raisin Bread. Many quick breads are actually cake, full of butter and sugar and everything nice. This quick bread is more like a trail mix; you can feel good eating it.

Please stop by Kitchen Conservatory this week to taste this delicious quick bread, courtesy of Barb Nack, who is the director of the cooking school.

Honey-Nut-Raisin Bread

• 2 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup honey
• 2 tablespoons butter, melted
• 1 egg
• 3/4 cup buttermilk
• 2/3 cup raisins
• 2/3 cup chopped nuts
• zest of one orange

Sift together the flour, salt, and baking soda. In another bowl, mix together the honey, butter, and egg. Alternatively, add the buttermilk and flour, stirring with a dough whisk until just incorporated. Fold in the raisins, nuts, and zest. Pour into a greased loaf pan (9 by 5 inches). Bake at 300 degrees for about 1 1/2 hours, until a toothpick inserted comes out clean.