The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Quick Breads

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

andychrist's picture

Expiration Loaf

July 14, 2017 - 5:49am -- andychrist
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Was woken by a skunk marking her territory outside my open bedroom window early this morning, which put me in a foul mood. Stumbled into the kitchen where I gathered together all the past-dated ingredients remaining in my pantry to make this rotten banana bread. Think the egg carton read DEC 29; walnuts expired in May and the flours, butter, chocholate, sugars, raisins and leavening were all years old. 

JonNornIron's picture

Rye Soda Bread

June 6, 2017 - 1:48am -- JonNornIron
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Hi there,

I have a whole wheat soda bread recipe I use that gives me good results. I decided to try replacing the whole wheat with whole rye. I also replaced the buttermilk with stout and a little vinegar.

So far so good, the loaf rose beautifully then 10 minutes in sunk like the titanic! I left it to finish cooking so I could still taste it.  The flavour is spot on. Not too dense, nice crumb, nice and moist.

What happened, I thought quick breads work well with low gluten grain?

Would adding vital wheat gluten make any difference?

preppymcprepperson's picture

Lemon and Blackcurrant Yogurt Loaf

May 28, 2017 - 4:54pm -- preppymcprepperson
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A last-minute request from a friend to bring 'something sweet' to a Sunday brunch led to putting this together from whatever I had in the kitchen. It was very well received, very moist and great flavor, though I think it could have had a lighter crumb had I been a bit more gentle when folding in the flour.

Recipe:

1. Preheat oven to 180F, and grease a loaf pan.

Weizenbrot's picture

Boston Brown Bread

December 22, 2016 - 7:11am -- Weizenbrot
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It's been a hectic week--no time for slow-rise baking--so I tried a baking-soda-raised recipe for Boston Brown Bread that I found in Stan Ginsberg's The Rye Baker. The recipe said to mix the ingredients together, put the batter in a greased loaf pan, seal the pan with greased aluminum foil, and bake at 200°F/90°C for 3 hours.

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