Have you heard of quick breads? Have you ever wondered why they are called quick breads?
Quick bread is a type of bread that is leavened with baking powder or baking soda instead of yeast. It is called "quick" because it doesn't require the long rising times that yeast breads do.
Quick breads come in many forms, from muffins to loaves to biscuits. They can be sweet or savory and are perfect for breakfast, brunch, or as a snack.
In this blog post, we'll cover all the tips you need to make a successful quick bread. Plus a delicious strawberry quick bread recipe at the end!
6 Tips for Successful Quick Bread
Tip 1: Follow the Recipe Closely
The first and most important tip to making a successful quick bread is to follow the recipe closely. Quick bread recipes are generally very precise, and even small deviations from the recipe can cause your bread to turn out differently than you intended. Think of it as a chemistry experiment. Be sure to measure your ingredients carefully, and follow the mixing and baking instructions as close as possible.
Tip 2: Don't Overmix the Batter
Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.
Tip 3: Use Room Temperature Ingredients
To ensure that your quick bread rises properly, it's important to use room-temperature ingredients. Take the butter, eggs, and milk out of the refrigerator an hour or two before you plan to bake. Room-temperature ingredients will mix more easily and will help your bread rise properly.
Tip 4: Preheat Your Oven
It sounds simple, but preheating your oven is essential to making a successful quick bread. If your oven isn't hot enough when you put the bread in, it may not rise properly, and the texture may be uneven. Preheat your oven to the temperature specified in the recipe before you start mixing the batter.
Tip 5: Don't overbake the bread
Quick breads can go from perfectly baked to overbaked very quickly. It's important to keep an eye on your bread while it's in the oven and to test it for doneness using a toothpick or a cake tester. Insert the toothpick or tester into the center of the bread; if it comes out clean, the bread is done.
Tip 6: Let the bread cool before slicing
Finally, it's important to let your quick bread cool completely before slicing it. If you try to slice the bread while it's still warm, it may crumble or fall apart. Let the bread cool in the pan for 10-15 minutes, and then transfer it to a wire rack to cool completely.
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For a full guide on how to create your own quick breads (sweet or savory!) check out this Create a Quick Bread handout that we use in our curriculum.
Strawberry Quick Bread Recipe
If you're looking for a delicious and healthy treat that's perfect for breakfast, snacks, or dessert, look no further than this strawberry bread recipe.
Packed with fresh strawberries, whole wheat flour, and low-fat milk and yogurt, this bread is not only tasty but also provides a good amount of fiber, vitamins, and minerals.
It's easy to make and can be stored in the fridge or freezer for future use.
Ingredients:
- 1 large egg
- 1 cup white whole wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh strawberries, chopped
- 1/2 cup brown sugar, packed
- 1/2 cup low-fat milk
- 1/4 cup canola oil
- 1/4 cup Greek yogurt, plain
- 1/2 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with nonstick cooking spray.
- In a large bowl, whisk the egg until well beaten.
- Add the white whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Stir until just combined.
- Fold in the chopped strawberries and brown sugar.
- In a separate bowl, whisk together the milk, oil, Greek yogurt, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
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