The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

quick bread

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AbbyNormal's picture

My quick breads are dry now that I have a gas oven

February 5, 2013 - 12:45pm -- AbbyNormal
Forums: 

My husband and I have recently moved to a new apartment and we now have a gas oven. For years I've been known among friends, family, and coworkers for my great quick breads. They were always very moist, almost cake like. I have not changed my recipes but we do now have a gas oven. Any suggestions on what may be happening and what I may do to fix it? It's happening with my yeast loafs as well but it's more noticible in my quick breads. We have bought an oven timer and that did help us find that it takes much longer to heat up then when it actually beeps that it's ready.

Breadandwine's picture

Healthy oat and fruit bar

April 23, 2011 - 6:56am -- Breadandwine
Forums: 

I've looked all around the TFL forum, and, since I can't find any threads on this subject, I thought I'd start one. I very rarely buy a commercial 'Healthy bar' since, apart from the fact that I'm vegan, they're always for too sweet for my taste, so I wanted to have a go at making my own.


I stumbled across this recipe by accident when I left my fruit breakfast naans too long in the frying pan - they dried out and became 'biscuity'.


The bars contain no added fat, no refined sugars and no yeast, and can be varied infinitely!:

rdbaker's picture

low GI quick bread

March 11, 2011 - 2:50pm -- rdbaker

HELP! I made a batch of sweet bread (pan dulce) yesterday and it was a disaster! I am trying to change my recipe so that it is diabetic worthy.


I substituted stevia liquid for the sugar and half the all-purpose flour for coconut (25%) and barley (25%) flours but the consitancy is dense, with an aftertaste, the bread didn't rise in the oven or brown. 


 


Any suggestions????   Thanks :) 

sortachef's picture
sortachef

Here's one of those quick bread recipes that pops out of my folder when I see burstingly fresh zucchini at the produce stand. It's adapted from a recipe that's been passed around in my family as 'Doris Fenton's Zucchini Bread' for donkey's years and so, when I lightened up the oil and tweaked the quantities to suit, it only seemed fair to carry on the name.


Doris Light Zucchini Bread in the pan


Makes 2 loaves 


3 large eggs


2 cups sugar


½ cup canola oil


½ cup apple juice


1½ teaspoons vanilla


 


2 ¾ cups all-purpose flour (see note)


1½ teaspoons cinnamon


2 ¼ teaspoons baking soda


1½ teaspoons salt


¼ teaspoons baking powder


 


3 cups grated fresh zucchini, loosely packed, about 1 pound (see note)


 


Note: If the zucchini is not fresh - either days old in the fridge or store bought - decrease the flour to 2 ½  cups.  Zucchini fresh off the vine has more moisture. To grate zucchini cut in thirds and put through the cheese grater of your food processor. 


 



  1. Set rack in center of oven and preheat oven to 375º.

  2. Using a flat beater, beat eggs until frothy.  Beat in the sugar. Add oil, apple juice and vanilla and beat until thick and lemon colored.

  3. Mix together the flour, cinnamon, baking soda, salt and baking powder in a bowl.  Add along with the zucchini to the egg and oil mixture and beat until blended.

  4. Pour evenly into 2 buttered and lightly floured glass loaf pans.

  5. Bake for 10 minutes at 375º. Lower heat to 350º degrees and bake for 1 hour longer.  The loaves should have a dark skin with splits along the top, and a toothpick inserted into one of the splits should be nearly clean, with no batter buildup.

  6. Cool in pans on rack for 15 minutes.  Gently remove from pans, using a sharp knife if necessary, and then cool for an hour or more before serving.


Freezing note: Make this zucchini bread now, when the zucchini is at its most flavorful, and freeze some for later. Wrap half loaves tightly in plastic, label and freeze in loaf bag. It's great months later when thawed for a feast!


For original blog, please go to www.wsoodfiredkitchen.com or search for 'Sortachef'


Copyright 2010 by Don Hogeland


Doris Light Zucchini Bread slices

jennyloh's picture
jennyloh

 


In the middle of the week,  I decided to make some bread after returning from 2 full days of meeting,  I need to de-stress.  Picked up Bernard Clayton's book and saw this attractive name - Feather Bread.  I wondered if this is the same kind of bread that I had at the restaurant of the hotel that I stayed.  So,  I started late in the night.  Click here for the recipe


 


Well,  it didn't turn out like the bread from the restaurant,  although I shaped it like it,  it turned out tasting really good when it is fresh.


 


Somehow,  I realised that white breads seems to harden fast?  Rye bread taste even better as the days goes by.  I tried heating up the bread,  but it was not the same as freshly baked.


 


My son and I discussed that perhaps I should wait till we want to eat these breads,  have it ready in the fridge and bake it near meal times.  suggestions anyone?



 

groverman85c's picture

Baking in Beijing, dry bread, please help!

February 10, 2009 - 7:02pm -- groverman85c

Hello,


 


I have started a bakery in China producing a local type of quick bread. the recipe is below


 


50 eggs


25kg flour


2.5 ltrs oil


4 kg sugar


 


we use a sour dough starter that was given to us by a company producing the same type of bread. we combine the ingridients and the prepared sourdough starter and then add luke warm water to mix them in an industrial mixer. we mix for about 1 min and the dough comes out relatively dry, not sticky at all.

KipperCat's picture
KipperCat

After seeing so many lovely rye loaves here, I wanted one for dinner. Since I didn't have time (or enough yeast) for a yeast bread, I decided to try and find a quick bread recipe online. This was a bit sweet for my taste, but I might make it again with less honey. With the sweetness, I quite enjoyed it for breakfast the next morning. I'm also going to order the deli rye flavor enhancer from King Arthur for future loaves - whether yeasted or quick.

CARAWAY RYE QUICK BREAD
2 teaspoons caraway seeds
1/2 cup all-purpose flour (I used all WW pastry flour ~kip)
1/2 cup whole wheat pastry flour (or use all-purpose flour)
1 cup rye flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
2 eggs
1/4 cup honey
3/4 cup buttermilk (plus 2 tablespoons to account for extra WW flour ~kip)

Preheat oven to 350 degrees. Grease an 8-inch round cake pan.

Toast the caraway seeds in a small dry skillet over medium-high heat for 2 or 3 minutes, or until fragrant. Transfer to a small plate to cool; set aside. (I ground these in a spice grinder before adding to the flour mix. ~kip)

Combine the flours with the baking powder, baking soda, toasted caraway seeds and salt in a medium mixing bowl.

In a separate bowl, whisk together the melted butter, eggs, honey and buttermilk. Stir liquid ingredients into flour mixture until just blended. Do not overmix; the batter will be lumpy. Pour into prepared pan.

Bake 40-45 minutes until top springs back when touched lightly. Cool slightly in the pan, cut into wedges and serve warm, if desired.

This bread is especially good warm. To reheat later, wrap a wedge loosely in a paper towel and microwave on half heat for 20-30 seconds.
http://www.apinchof.com/caraway1035.html

white_poplar's picture
white_poplar

I am new to bread making... But managed to whip up these rolls. The recipe for the dough is from BBA.

 

 

Interior:

 

 

The recipe is here

 

***Edited Link***

 

http://anhsfoodblog.blogspot.com/search?q=Blueberry+Ricotta+Sweet+Buns 

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