Quick breads can be sweet or savory, and are wonderful additions to any meal. There are some tricks to a perfect product. Learn all about them.
Difficulty: Easy
Time Required: 20 minutes
Here's How:
- Choose your recipe and assemble ingredients; grease and prepare pans as directed in the recipe.
- Sift together flour, leavening (baking powder or soda), and salt if the recipe calls for this step.
- Mix sugar and dry flavorings into the dry ingredients.
- Make a well in the center of the dry ingredients.
- Beat together eggs, oil, and any other liquid ingredients in a separate bowl.
- Add the egg mixture all at once to the well in the dry ingredients.
- Mix the batter, stirring only until combined. This is the trick to tender quick breads. There will be some lumps visible; that's okay.
- Immediately pour batter into the prepared loaf pans or muffin cups and bake until golden brown.
- Remove from pans immediately and cool on wire rack, if the recipe tells you to. Some breads cool in the pan; follow recipe instructions.
Tips:
- Don't overmix the batter. Overmixed quick breads have a tough texture and large tunnels running through them instead of tender texture and small air holes.
- A crack in the top of the quick bread loaf is typical.
- Wrap these breads tightly in plastic wrap or plastic bags. They actually get better with age!
- I think paper liners for muffin cups are essential, but you can grease the cups well instead.
What You Need:
- recipe
- ingredients
- loaf pan or muffin tin
- shortening
- bowl
