What’s Cooking is a series in which I answer questions and share advice about food and cooking that you have but may be too shy to ask.
I got an email the other day asking what a quick bread is and why the term quick bread. If we take the word bread to answer, it is simply this – it is called a bread because most types of quick breads are made in loaf pans/tins. And quick because they take very little time to put together even though the bake time might be a little longer than traditional yeast-leavened breads. Hence Quick Bread – short prep time and cooked in a pan resembling the shape of bread.
You’ve had Banana bread, right? That’s a quick bread. Muffins, pancakes, scones? Those are all quick breads too. I am sure you’ve heard about Soda bread; that’s also a quick bread and there are many others.
A quick bread is a type of bread that is made with chemical leavening agents such as baking powder or baking soda. Breads made with yeast take much longer to prepare, there is the proofing, rising etc. A quick bread, on the other hand, needs no resting or rising, simply mix the ingredients together and bake right away!
Quick breads vary widely in flavour and texture. As I said above, scones, muffins and biscuits are counted among quick breads. This means that quick breads can be sweet, and they can also be savoury. Making a quick bread is simple and easy, and that is why it is a highly recommended form of bread for people just learning to cook. It is dependable and not temperamental like yeasted breads, which can vary greatly depending on external factors such as temperature of the ingredients and atmosphere.
You need five basic ingredients for a quick bread – flour, leavening (baking powder, baking soda), fat (butter, margarine, shortening or oil), eggs and milk (or some other liquid like say buttermilk). What you add beyond these ingredients is a matter of your preference for flavour and texture. Think of it as a master recipe.
There are three basic ways to mix a quick bread and that mixture depends on the type of quick bread you are making. Remember I mentioned that scones and muffins are also types of quick breads.
The blending method – (aka the muffin method, the stirring method, and the quick-bread method) – with this method the wet and dry ingredients are measured separately and mixed separately and then the two quickly added together until just combined. Because air would have been whipped into the eggs, you would not want to over mix the batter/dough. If you overmix the batter/dough the quick bread will not be airy and light.
The creaming method – this is the method used for cake batters. The butter and sugar are creamed together first, then eggs and flavourings added, followed by the dry ingredients and other liquid. Just as with the blending method, you do not want to overmix.
The biscuit/shortening method – use this method for scones, biscuits, and pie crusts. The ingredients used for this kind of mixture should be cold, especially the fat (butter, lard, shortening). The cold fat is cut into the dry ingredients and very little cold liquid is used to bring the ingredients together. The fat melts during baking and causes the baked goods to rise and adds flakiness. Overworking the dough will cause the fat to melt outside of the oven and will result in a tough finished product.
The consistency of the dough or batter of a quick bread also varies as a result of the method used for mixing. Some batters can be poured, others have to be dropped and, in some cases, you will have a stiff dough. The recipe you are using will/should always guide you.
Because they are easy to put together, quick breads are perfect for breakfast, brunch, or teatime.
Wanna try making one this weekend? Try this Cheese & Herb Quick Bread recipe which is one of my go-to for a savoury bite. A day or two later, if you still have some of the bread, cut into small squares, toast in the oven on low heat turning them into a delicious crunchy snack that you can eat as is or top your salad as croutons.
Cheese & Herb Quick Bread
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon fine table salt
¼ teaspoon white granulated sugar
1 tablespoon minced fresh thyme
1/3 cup sliced green onions (white/purple & green parts)
1 + ½ cups grated sharp cheddar cheese 3 eggs, room temperature
2 tablespoons melted butter (preferably unsalted)
½ cup warm whole milk (110 – 115 degrees F)
DIRECTIONS
1. Preheat the oven to 350 degrees F.
2. Butter or brush with oil a 9 x 5 loaf tin/pan and set aside.
3. Add the flour, baking powder, salt and sugar to a large bowl and mix thoroughly.
4. Add and stir in thyme and green onions to the flour mixture.
5. Add cheese and toss to mix with other ingredients; make a well in the centre and set aside.
6. Whisk eggs until frothy.
7. Pour in melted butter and keep whisking to fully incorporate (about another 35 seconds).
8. Pour milk into the flour mixture followed by beaten eggs and gently mix the wet and dry ingredients together until just combined; the dough-batter will be sticky. Transfer to a greased pan, smooth the top to level and bake for 30 – 35 minutes or until a skewer inserted comes out clean.
9. Remove pan from oven, rest for 10 minutes, then remove the bread from the pan and continue to cool on rack,
10. Cool for at least 35 – 40 minutes before cutting with a serrated knife.
Cynthia
www.tasteslikehome.org
