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.

ithilas's picture

Copycat Van's Power Grains Protein Waffles-Question about the Cracked Grains

January 29, 2018 - 1:24pm -- ithilas

Hello everyone! I am trying to produce a copycat of Van's Waffles for the Power Grains Protein version. I have never used cracked or flaked grains in a bread like waffles or muffins. It is a mixture of Whole Grain flours, but it has grain mixture mixed in. This is from the Vans website:

Van's Power Grains Mix (Whole Wheat Flour, Cracked Red Wheat, Steel Cut Oats, Millet and Brown Rice)

Stephan Fowler's picture

Help with croissant

December 8, 2017 - 12:56pm -- Stephan Fowler

I have launched myself on a croissant quest.  I am trying to use Ester McManus' recipe out of a Julia Child's Baking with Julie book.  I find she uses 4 1/2 sticks of butter (18oz)  with 18 oz  of flour.  According to what I have read you need roughly a ratio of 1 part butter to 2 parts flour.  Does this recipe contain an error??

Portus's picture

Ideas please

November 27, 2017 - 8:04am -- Portus

I have probably missed them in the archives, but I am looking for a SD recipe that is both quick and easy to make.  Typically it is for those occasions when you realise late afternoon/early evening that the bread bin is empty and you need a loaf for the next day.

My usual backstop loaf is from Vanessa Kimbell - With sufficient starter to hand (100g), 3-4 hours is all that is required for an early morning bake straight from the fridge.

restless baker's picture

pretzel problem shaping

November 2, 2017 - 1:49am -- restless baker

hey guys, long time no see.  I have been trying pretzel but after 3 times of trying, i have some problems with shaping and taste. since we don't have a pretzel in my country I am not sure how it must end up tasting. 

first try: ugly and bad 

second try: too sweet, looked better still shape is off, fluffy, more water content. used oil and not butter. too hard to shape. 65% hydration 

Portus's picture

Air fryer

October 18, 2017 - 6:06am -- Portus

Out of interest, has anyone had success with baking bread in an air fryer? Our Philips Air Fryer produces such succulent roasts, that makes me think it could replicate steam for an oven bake, depending....

fazeman's picture

French Bread collapsing

October 16, 2017 - 6:55pm -- fazeman

Hey there,

I baked French Bread today in my Hamilton Beach Home Baker Bread maker, it raised little bit but after the cycle was done i took it out of the pan, the bread's interior was crumbling and the crusted collapsed right away when trying to remove from the pan

I followed the directions and recipe from the book.

French (cycle 2)

1.5 lb (680g) loaf

*1 cup (237 ml) +2 Tablespoons water

*1 teaspoon (5 ml) salt

*1 teaspoon (5 ml) sugar

* 3 1/2 cups (828 ml) bread flour

1 1/2 teaspoon (7.4 ml) bread machine yeast


restless baker's picture

cheddar crackers didn't become crunchy and crispy

October 1, 2017 - 8:07am -- restless baker

I made some cheddar crackers, but they didn't become crunchy and crispy, what do you think went wrong.

I got the recipe from here

I just used half of the ingredients :

115 grams sharp cheddar cheese,
50 grams butter, at room temperature
2 teaspoon kosher salt
½ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
106 grams all-purpose flour

NZBaked's picture

Quick Sour Ciabatta

August 21, 2017 - 10:36am -- NZBaked

Hi The Fresh Loafers,


Thought I would share my 'turbo sourdough Ciabatta recipe with you guys.

The pictures loaves were baked in a swing-tray oven on a plant line, using a hearth or baking on a stone will absolutely produce better results with a more open crumb.

Strong white bread flour 80%

Rye flour 20%

Warm water 70%

Sour dough starter 40%

Compressed bakers yeast 2%

Salt 1.4%

Bread Improver 0.4%

Total time: approximately 2hr 15min

restless baker's picture

cornbread - first try - crack problem??!!!

August 14, 2017 - 10:14am -- restless baker

hey friends , ok so here is my first try to make an awesome cornbread in oven . i mixed my dry and wet ingredients separately and then mixed them and used a machine to give them some good mix so there is no lumps in the batter . i baked it at 220 degree C for 25 min .

i used this recipe :

and my baking plate looks like this :


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