assorted quick breads
Source of Recipe
source: The Cleveland Sun
Recipe Introduction
Quick breads fast to become favorites
Opinions differ whether quick bread is so named because of the short
time needed to prepare it or the speed with which this popular food
disappears once served.
Quick bread comes in all sizes, shapes and flavors. It provides a
creative way to add more whole grains, fruits and vegetables to your
diet.
List of Ingredients
American in origin, quick breads belong to the batter family that
includes muffins, corn bread, pancakes and waffles. Though most
commonly made in loaf pans, any pan that will hold batter will work
for quick breads, including mini-bundt pans, round or square pans, or
mini-loaf pans. Unlike breads leavened with yeast, quick bread can be
ready for the oven in minutes.
Here's what happens. The bread rises when an alkaline ingredient such
as baking powder is mixed with an acidic ingredient, such as
buttermilk, yogurt, lemon juice, honey, molasses or fresh fruit. That
produces gases that form air pockets, or bubbles, in the batter.
As quick breads bake, they set around these air pockets, giving the
bread volume and texture.
It is important that you don't overmix or overbeat quick breads.
Otherwise, they will act too quickly and large holes will develop in
the product.
Unlike muffins, which are best when eaten fresh from the oven, quick
breads benefit from sitting several hours or overnight for easier
slicing. They also become more moist as they stand.
Best of all, they freeze beautifully secured in plastic wrap, then
overwrapped with aluminum foil.
Recipe
WHOLE WHEAT BREAD WITH HERBS
1/2 cup white bread flour
1 cup whole wheat flour
1/2 cup regular rolled oats
(not quick-cooking or instant)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1/4 cup finely chopped green onion, green part only
2 tablespoons chopped fresh basil
2 eggs, lightly beaten
1 cup low-fat buttermilk
1 tablespoon olive oil
Heat oven to 375 degrees. Spray 9-by-5-by-21/2-inch loaf pan with
cooking spray.
In large bowl, combine both flours, oats, baking soda, salt and
pepper. Mix in parsley, onions and basil.
In small bowl, beat eggs lightly. Mix in buttermilk and oil until
combined well. Add wet ingredients to dry one, mixing just until are
combined. Pour batter into prepared baking pan.
Bake in preheated oven for about 45 minutes or until pick inserted in
center comes out clean. Cool in pan for 10 minutes, then turn out of
pan and cool on rack. Cool completely before slicing. Wrap tightly
with plastic wrap, then aluminum foil, to freeze.
SOUTHERN CORNBREAD
1 1/2 cups yellow or white cornmeal
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
2 eggs, slightly beaten
1 1/4 cups buttermilk
2 tablespoons melted shortening, lard or margarine
Heat oven to 450 degrees. Mix dry ingredients. Beat eggs and add to
dry ingredients with buttermilk.
Add shortening and mix well. Pour into greased hot skillet (black
cast iron is best). If using iron skillet, bake for 15-20 minutes;
for aluminum, 400 degrees for 20 minutes.
RAISIN BRAN MUFFINS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
11/2 cups whole bran cereal
1 cup buttermilk
1 egg, beaten
1/4 cup vegetable oil
1/4 cup molasses or honey
3/4 cup raisins
Heat oven to 400 degrees. Grease 12 muffin pans or fill with paper liners.
In large bowl, combine first 4 ingredients. In medium bowl with fork,
mix bran, buttermilk, egg, oil and molasses.
Pour into dry ingredients and stir just until flour is moistened.
Fold in raisins. Spoon into prepared pans.
Bake in preheated oven for 15-20 minutes or until pick inserted in
center comes out clean. Remove from pans immediately.
PEACH KUCHEN
1/2 cup margarine or butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 29-ounce can sliced peaches, drained well
3 tablespoons sugar
1 tablespoon brown sugar
1/2 teaspoon allspice plus 1/2 teaspoon cinnamon or 1 teaspoon apple pie spice
Heat oven to 350 degrees. Grease 9-inch springform pan. In large
bowl, beat margarine and sugar until light and fluffy. Add vanilla
and egg; beat well.
Add flour, baking powder and salt to margarine mixture and blend
well. Spread dough over bottom and 1 inch up sides of pan.
Arrange peach slices in spoke fashion over dough. Mix together sugar
and spices; sprinkle over peaches.
Bake in preheated oven about 30-35 minutes or until edges are golden
brown. Cool 10 minutes. Remove sides from pan. Makes about 8 servings.
MOCHA CHOCOLATE LOAF
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon instant espresso powder
1 egg, slightly beaten
1/4 cup unsalted butter or regular margarine, melted
1 cup buttermilk
1 cup sugar
2 teaspoons vanilla extract
1/2 cup pecans, toasted and chopped
1/2 cup golden raisins
Heat oven to 350 degrees. Grease 9-by-5-by-3-inch loaf pan. Combine
flour, cocoa, baking soda and stir in medium-size bowl.
Beat together espresso powder, egg, butter, buttermilk, sugar and
vanilla in large bowl.
Add dry ingredients and stir until evenly moistened. Fold in pecans
and raisins. Spoon into prepared pan. Smooth top.
Bake in preheated oven for 45-50 minutes or until pick inserted in
center comes out clean. Cool in pan on cooling rack for 10 minutes.
Remove from pan and cool completely before cutting.
QUICK ORANGE-DROP BISCUITS
2 cups buttermilk biscuit mix
2/3 cup milk
Grated peel of 1 orange
1-2 tablespoons butter or margarine, melted
2 tablespoons sugar
Heat oven to 450 degrees. In large bowl, combine biscuit mix, milk
and half orange peel. Beat until mixed well.
Drop by tablespoonsful onto greased baking sheet. Brush biscuits with butter.
Combine remaining orange peel and sugar; sprinkle over top of
biscuits. Bake in preheated oven for 8-10 minutes. Makes about 18
small biscuits.
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