Bread making doesn’t have to involve the time consuming process of kneading the dough and waiting for the yeast to activate and the dough to rise. Instead, you can make a variety of delicious “quick breads” that, true to their name, can be made quickly.
Rather than yeast being used as the leavening agent, baking powder, baking soda or a mixture of both are used to make the bread rise. Both of these ingredients release carbon dioxide, which makes the bread rise. Baking soda needs liquid along with an acidic ingredient to activate, such as buttermilk, sour cream or a citrus juice. Baking powder is double acting and releases gases in two stages: first when liquid is added to the dry ingredients, and second when it bakes. When mixing quick breads it is important to not over-mix the dough when you combine the dry and liquid ingredients, since this can cause the bread to toughen.
Though the recipes for the breads say to bake them in the regular size loaf pans, they can also be baked in smaller loaf pans if desired, with the baking time adjusted accordingly.
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I was listening to National Public Radio last week and they were talking about the ease of making quick breads. One of the breads the chef, Kathy Gunst was talking about making was a savory cheese bread which I decided to try. I am including the recipe so you can sample it as well.
Cheese and herb bread
This bread is moist, tender and rich in flavor and goes well with a bowl of soup or a salad. You can also layer it with meat and cheese for a filling sandwich.
Makes one 9-by-5-inch loaf
Ingredients:
3 cups flour
2 teaspoons baking powder
1 teaspoon sea salt
2 large eggs
1 cup buttermilk
4 1/2 tablespoons melted butter
1 cup ricotta cheese
1/2 cup tightly packed grated Parmesan cheese, plus 2 tablespoons grated cheese for the topping
1/4 cup chopped fresh parsley
3 tablespoons minced fresh chives
2 tablespoons fresh rosemary, finely chopped, or 3/4 tablespoon dried and crumbled
2 tablespoons fresh thyme chopped, or 3/4 tablespoon dried and crumbled
Freshly ground black pepper
1 tablespoon olive oil
Instructions:
Heat the oven to 350 degrees. Butter a 9-by-5-inch bread loaf pan and set aside. Combine flour, baking powder and sea salt in a large bowl, set aside. In a large bowl whisk the eggs, buttermilk, melted butter, ricotta cheese, 1/2 cup of the Parmesan cheese, parsley, chives, rosemary, thyme and a generous grinding of pepper. Add the egg/cheese mixture to the flour mixture and, using a spatula, gently combine. Do not overmix. Pour into the prepared pan and spread the dough out smoothly and evenly. Bake on the middle shelf for 50 minutes. Remove and, using a pastry brush or the back of a kitchen spoon, brush with the olive oil. Sprinkle on the remaining 2 tablespoons of the Parmesan cheese and bake another 10 to 15 minutes. If the bread appears pale, place under the broiler for 2 to 3 minutes to melt the cheese and give the bread a rich golden color. A toothpick inserted in the center should come out clean. Remove and cool on a rack for 15 minutes. Gently remove the bread and serve warm or at room temperature.
Source: Kathy Gunst for National Public Radio.
Cranberry nut bread
If you prefer a quick bread that is a little more on the fruit or sweet side, what is better than the combination of fresh cranberries, orange and nuts for the burst of flavor this quick bread provides.
Makes one 9-by-5-inch loaf
Ingredients:
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup fresh cranberries, chopped
1/2 cup walnuts or pistachios, chopped
1 medium egg
1/4 cup vegetable oil
3/4 cup orange juice
1 tablespoon orange zest
Directions:
Preheat the oven to 350 degrees. Mix the flour, sugar, salt, baking powder and baking soda in a large bowl. Add the cranberries and nuts and stir to coat. In a separate bowl, combine the egg, oil, orange juice, and orange zest and mix well. Pour into the flour mixture and stir just until blended; spoon into a greased 5-by-9-inch loaf pan. Bake for 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Invert on a wire rack and cool completely.
Source: “Living well, More Than a Cookbook,” National Extension Association of Family & Consumer Sciences.
Triple-chocolate bread
Quick breads also can fill in as a dessert, which is the case in this triple chocolate bread. The bread contains cocoa along with three different flavors of chocolate chips, and is delicious topped with a little whipped cream and a drizzle of melted chocolate.
Makes one 9-by-5-inch loaf
Ingredients:
2 cups all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 1/4 cups milk
1/2 cup vegetable oil
1/3 cup white baking pieces
1/3 cup dark chocolate pieces
1/3 cup milk chocolate pieces
Sweetened whipped cream (optional)
Dark chocolate pieces and milk chocolate pieces, melted
Directions:
Preheat oven to 350 degrees. Grease the bottom and 1/2-inch up the sides of a 9-by-5-by-3-inch loaf pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a large bowl stir together flour, sugar, cocoa powder, baking powder and salt. Make a well in the center of flour mixture; set aside. In a bowl combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in the three different kinds of chocolate baking pieces. Spoon batter into prepared loaf pan and spread evenly. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan; peel off paper. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, top each serving with sweetened whipped cream and drizzle with melted chocolate.
Source: “Fall Baking,” Better Homes & Gardens Special Interest Publication, 2013.