About Quick Breads
Quick Bread Making History
Hot quick breads made their appearance in America soon after the first colonists came ashore. They learned the marvels of maize and that after it was ground they could make delicious corn breads. Sailing ships, carrying out West Indian trade, delivered barrels of molasses to New England. Early homemakers used it to sweeten a steamed bread which is known now as the traditional Boston Brown Bread that was served with baked beans. This duo is just as popular today.
Another interesting piece of quick bread making history is that biscuits were so favored by cowboys in cow camps that they gave their cooks a common nickname, the "biscuit shooter."
Making Bread Without Yeast
Biscuits, corn breads, coffee breads, pancakes, waffles and fruit-nut breads are examples of quick breads-those leavened by baking powder and/or baking soda. The trick in making these treats is to avoid beating or manipulating the batter or dough more than necessary. It's important not to develop the gluten, for these are tender breads. The usual procedure is to combine the egg, liquid and shortening, then to stir in the dry ingredients, mixing only enough to dampen all the flour.
Some types of quick breads are baked in the oven - biscuits, muffins, nut loaves, corn breads, etc. Others are cooked on a griddle - pancakes, waffles, etc. Then there are those cooked by steam, such as dumplings and brown breads. And lastly, the old favorites fried in deep fat - doughnuts and fritters. All of them can be made at the last minute and served piping hot and fresh from the oven, griddle, or kettle.
Nut Breads:
- Most breads are served hot, with plenty of butter! Nut breads are the exception~most taste better if stored at least a day. The flavors mellow and the loaf slices easier.
- When bread comes from the oven, turn out of the pan and cool on a rack. Place the thoroughly cooled bread in an airtight container-or wrap in foil or clear plastic wrap.
- A crack down the center of a nut loaf is no mistake - it's typical.
- Nut bread sandwiches take to simple fillings: soft butter or margarine, softened cream cheese, jam or jelly.
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Recipe for Making Bread Successfully
More Bread Making pages to come, so check back often for the latest!
The Recipe for Making Bread Successfully Main Page
Bread Baking Gluten Free is Easy!
Quick Breads, with their home baked goodness will delight your diners every time. And since they are so simple to prepare, the choice to include them on your table is just as easy.
Pointers on Freezing Bread
To Freeze Quick Breads; Biscuits, Coffee Breads, Muffins, Nut Breads, Waffles:
Bake, cool at room temperature and wrap in aluminum foil or plastic wrap. Stack waffles before wrapping, separating layers with wrap. You can freeze unbaked baking powder biscuit cutouts. Place them in frozen food containers, separating layers with wrap.
To thaw, let stand at room temperature in original wrap or heat in a slow to moderate oven (325 to 350 degrees) until as warm as you like them. Or, place in microwave on the defrost setting according to microwave instructions. Partially thaw unbaked baking powder biscuit cutouts before baking them.
Maximum storage time:
Two to three months. Unbaked baking powder biscuit cutouts may be stored only for a brief time, less than one month.
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Add Quick Breads to Any Menu
Adding quick breads will enhance any meal and satisfy your family or guests.
They are so easy to prepare that the compliments you receive when serving them fresh from the oven almost seem undeserved!
If you ever have unexpected guests just before supper time, don't panic! Whip up some muffins to assure that no one will leave your table hungry.