For this month’s bread theme, I decided to try something quick and easy – Quick Breads. The past two weeks has been incredibly busy, with family and friends visiting from the North for a respite from the cold winter, and having three major events occurring in the past two weeks, one in Ohio…time has been a bit of a challenge.
Super excited to be back with some great yummy bakes for all to enjoy. Doing my research for April’s bakes, I’ve been reviewing new and old cookery books, blogs and watching my favorite television show, The Great British Bake-Off for inspiration.
I discovered Quick Breads. Why quick, well these breads require no yeast. I’m familiar with banana-nut bread (a version of quick bread), but hadn’t made anything other than. These are called quick breads, because they don’t use yeast, don’t require a prove, don’t require kneading, and don’t even use a mixture, so clean-up is quick too!
Upon my reading, I found a similar consistency of dry ingredients and liquid, with modifications based on what ingredients/flavorings you add to the dry. So I got creative and starting walking through the grocery thinking about what I could make a simple quick bread into something extraordinary!
My first quick bread is a Sun-dried tomato pesto, fresh basil and goat cheese quick bread. Delicious for a “tear and share.” My second quick bread is a yummy Orange-cranberry quick bread. I made this bread into a loaf, light, fluffy and a delicious bread for brunch alongside Mimosas!
The basics of the recipe include buttermilk, butter or oil, egg, flour, baking powers, baking soda, salt. Using the base recipe, I then made modifications to accommodate the liquids the ingredients used in the recipe.
Sun-dried Tomato Pesto & Goat Cheese Quick Bread
2 1/2 cups unbleached flour
1 tbs sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup buttermilk
1/2 cup olive oil
1 egg beaten
2 tbs fresh basil chopped
3 tbs sun-dried tomato chopped and patted dry
3 tbs of sun-dried tomato pest (found in the Italian sauces section)
1/2 cup of goat cheese bits
1 tsp of sea salt
Reserved buttermilk and egg for wash before baking
Mix together the dry ingredients in a large bowl. I use a whisk to make sure all the ingredients are mixed throughly together.
Then in a second bowl, combine buttermilk, oil, egg and mix thoroughly. Add in the basil and sun-dried tomatoes, pesto sauce. Mix together.
Making a well in the flour mixture, pour in the we ingredients and mix together. Don’t mix too much, just enough to incorporate the flour. Half-way through this process I added the goat cheese. I didn’t want to breakdown the goat cheese too much, as having the big chunks of cheese throughout makes it delicious.
Then pour the mixture onto a floured surface and form into a ball. Using a sharp knife, cut a criss cross more than 1/2 way into the ball. Wash the dough with buttermilk-egg wash. Place on a baking sheet and bake for about 40-45 minutes at 350 degrees.
The smell is awesome and delicious!
Enjoy the bake!
Orange-Cranberry Quick Bread
For my orange-cranberry quick bread, I used the same recipe as above with some modifications.
Increased my flour to 3 cups to help with the extra liquid coming from the orange juice
Convert sugar to 1/2 cup
Use 1/2 cup melted butter instead of olive oil
I added 1 tsp of orange extract
I added 1/2 cup of fresh orange juice
3 tbs orange zest
1/2 cup of reduced sugar dried cranberries
Same steps, making a well of the dry ingredients. Mixing together all the wet ingredients.
For this recipe I used a loaf pan, sprayed with cooking spray to prevent sticking.
It took about 50-55 minutes at 350 degrees to finish this bake. Use a toothpick to ensure the center is baked. Serve warm with butter and orange marmalade!
Enjoy the bake!
Now that I’ve made these recipes, there is no excuse for me not getting my bake on! It only took 10 minutes to mix together and get into the oven. Perfect for early mornings you can’t sleep and then you can serve your family something home made and delicious.