The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Quick Breads

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Banana bread, corn bread, muffins... some times there is nothing better.
Exchange ideas, tips and tricks, and favorite recipes here.

alschmelz's picture

Quick bread hydration

August 8, 2014 - 7:46am -- alschmelz
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In yeast doughs we talk about different breads based off of their hydration levels.  What about quick breads like muffins or banana bread?  How hydrated is a typical quick bread batter? If I wanted to formulate my own muffin recipe how much liquid would I add to my flour for that perfect consistency?

gmagmabaking2's picture

We 3 gmas honored our Mama this week

May 8, 2014 - 8:49pm -- gmagmabaking2
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This lead in picture is our Mama, Lillian Auiler. She inspired us so much. We lost her in 1996, but she lives on in all of us and her grandchildren, great-grandchildren and great-great-grandchildren. She gave birth to 8 and raised seven children... that may have been the beginning of the term "multiple personalities", thank goodness they were in separate children (I think)... Mama's favorite dessert was GINGERBREAD WITH HOT LEMON SAUCE. So that is what we made.

Below are Helen's picture... starting with the baby of the family... 

pmiker's picture

Irish Brown Bread (soda bread)

April 10, 2014 - 6:58pm -- pmiker
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I used the recipe on the King Arthur Flour site and the bread turned out nicely.  I varied a bit from the recipe in that I used a 5 qt dutch oven.  I put the dough into the cold dutch oven, covered it and placed it into a pre-heated oven at 450F for 5 minutes and then turned the heat down to 350F and baked for 45 minutes.  

The dough that I made was shaped into a ball and slightly flattened.  It looked small in the dutch oven.  Should I have flattened it down to a thick disk?  Should I have made more dough for the dutch oven or perhaps used a smaller dutch oven?

kensbread01's picture

Do I need 10 strips of bacon...

December 5, 2013 - 7:02am -- kensbread01
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for making cornbread?   I'm thinking of substituting turkey bacon and reducing the about the maybe 6 strips.  Too much bad fat cannot be good.  Also it calls for a tablespoon of bacon grease.  Perhaps I can use butter instead without killing the flavor.

I'm using Peter Reinhart's recipe I found in his Baker's Apprentice book.

CoreyB's picture

How can I make my muffin recipe better?

November 30, 2013 - 8:49pm -- CoreyB
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I have this recipe I have tried and they are good texture but a little dry, they have some moisture but just dont taste like a dunken donuts or store bought muffin. Too bland dry. They have a little sweet taste to them but its not enough. Here is the recipe. They also have spots on the top that are nice and brown and there are the rising spaces in between that it seems its hardening on the top in places too fast. So its not equal.

mini_maggie's picture

AP or cake flour for Floyd's "better banana bread"?

October 8, 2013 - 10:24am -- mini_maggie
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Anyone around for some quick advice?  Using half whole wheat which will be ww bread flour (because that's the only ww I have) - just wondering if I'm better off to use cake flour or AP (all Robin Hood) for the other half.    I'm thinking maybe cake flour to counter the higher gluten in the ww bread flour?   Comments welcome!

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