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Quick breads are an easy introduction to the world of home baking. Homemade breads are delicious and economical. These breads usually include fruit or nuts. Your own versions can add a tasty treat to your baking repertoire. They are especially good with a hot cup of tea or coffee in the cold months of the year (recipe follows).
Basic tips for easy quick bread baking:
Check the date on your baking soda and make sure you are using a product that is within date. Old soda loses its ability to make your bread rise.
Mix the dry and wet ingredients separately, combining only at the end of mixing.
Fold wet and dry together with a spoon or spatula, 10 to 12 strokes. Bits of flour are better than over mixing, which will make your bread tough and lopsided.
Select a bread or loaf baking dish that is the right size, as called for in the recipe. Two common standard sizes are 9 by 5 by 3 inches deep, and 8 1/2 by 4 by 3 inches deep. This ovenware is available in ceramic, glass or metal versions.
Move the rack to the center before you turn your oven on.
Spray your baking dish with a product designed for baking, or use a pastry brush to oil the pan lightly. Be sure to get into the corners to make bread removal easy.
Basic quick bread recipes are easy to vary, changing the combinations of nuts and fruits to suit your tastes. For example, remove the raisins and use chopped dates, dried cranberries or cherries, or chopped dried apricots in their place. Test to come up with your own favorites.
Pineapple Raisin Quick Bread
A simple recipe with popular ingredients. This bread is flavorful for breakfast, snacks or lunches.
2 c. all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. firmly packed brown sugar
1 egg, well beaten
1 c. sour cream
1 c. crushed pineapple, including juice
1 c. raisins
1/3 c. melted shortening
1/2 c. chopped walnuts (optional)
Preheat oven to 400 degrees. Mix flour, baking powder, soda, salt and sugar. In a separate bowl, mix egg, sour cream, pineapple, raisins and shortening. Add nuts. Add wet ingredients to dry and stir until just mixed.
Spoon into greased and floured 9x5x3 inch loaf pan. Bake for 30-35 minutes, until lightly browned and tester comes out clean. After 10 minutes, remove from pan and cool on rack before slicing.
Experience will give you confidence to evaluate new recipes you find, to choose you will like the best.
In addition, online recipe sites and videos are plentiful. Review them in your recipe selection process, as they will help you learn and gain proficiency as a home baker.
More tips for serving quick breads:
Allow the loaf to cool completely before slicing.
Line a bread basket with a cloth or tea towel, and use when serving quick breads at the table.
Choose small plates in the 4.5 to 6 inch diameter range are designed for serving slices of bread, or use salad plates in the 6 to 8 inch size for several slices to accompany coffee or tea.
Eat your quick bread plain, or spread with butter or cream cheese.
Quick breads are easy to make for lunches and afternoon snacks, especially when you want something just a little bit sweet. They are also great for gifts, office parties and buffets. An added benefit: you get to share the delicious results with family and friends.