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.

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
Forums: 

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!

Syd-a's picture

Simple Baguette

July 17, 2013 - 11:42am -- Syd-a
Forums: 

After a few days of a couple of bad bakes (100% rye sour was a pure brick, the recipe had to have been wrong), I decided to get on with trying to make some simple baguettes. Finding txfarmers page and his excellent recipes I decided to give baguettes a go

http://www.thefreshloaf.com/node/31945/straight-method-baguette-good-starter-baguette-practice

Syd-a's picture

Back to Basics - Success

July 10, 2013 - 9:53am -- Syd-a
Forums: 

After my brioche brick disaster I was keen to get back on track with some bread that would be useful and also something that an amateur (as I am), should surely be able to succeed at.  I decided to do some soft sandwich rolls and thanks to the tip from davidg618 (Thanks very much for that), I used a Dan Lepard recipe: 

http://www.guardian.co.uk/lifeandstyle/2007/oct/06/recipes.foodanddrink

Simple ingredients and gave the following results:

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