Basic Quick Breads All Kinds

Basic Quick Breads of all kinds

During the start of the Covid pandemic, March 2020,  I was looking for bread to make that didn't need yeast. I couldn't find any yeast to buy in the grocery store so these recipes were wonderful. I liked the sweet bread and added what I had on hand. Very simple to make.  

For Savory Quick Bread

• 2 1/4 cups all-purpose flour or self-rising flour (*see note for making gluten free)
• 1 TBSP baking powder (leave out if using self-rising flour, see note for making without baking powder)
• 1/2 tsp kosher salt (leave out if using self-rising flour)
• 3 large eggs, room temperature
• 1 1/2 cups milk or buttermilk, room temperature (*see note for substitution)
• 6 TBSP canola oil (or any other oil or liquid fat) spices or mix-ins as desired (*optional)

For Sweet Quick Bread

• 2 1/4 cups all-purpose flour or self-rising flour (*see note for making gluten free)
• 1 TBSP baking powder (leave out if using self-rising flour, *see note for making without baking powder)
• 1/4 tsp kosher salt (leave out if using self-rising flour)
• 3 large eggs, room temperature (*see note for making egg free/vegan)
• 1 1/2 cups milk or buttermilk, room temperature (*see note for substitution)
• 6 TBSP canola oil (or any other oil or liquid fat)
• 1 1/2 cups granulated or brown sugar (or combination of both)
• 1/2 TBSP vanilla (*optional, but is a good base flavor for most all sweet quick bread variations)
• spices or mix-ins as desired (*optional)

INSTRUCTIONS

Note: A quick bread is a culinary term for a bread like product that uses baking soda or baking powder, instead of yeast, to leaven it. The texture of a quick bread is very different from a yeast bread. A quick bread has more of a muffin like texture and flavor. If you want something that is closer to a traditional bread but without yeast, I highly suggest trying my Irish Soda Bread Recipe.

1. Preheat your oven to 350°F (177°C) and prepare a 9"x 5" (23 x 13 cm) loaf pan with pan spray or lined with parchment paper and set aside.
2. In a large mixing bowl whisk together the flour, baking powder, salt, and any other spices and herbs you might be using.
3. In a separate mixing bowl, whisk together the eggs, milk, oil, sugar (if making sweet quick bread), and any other extracts or liquids you may be using.
4. Pour the liquid ingredients into the dry ingredients and using a spoon or a rubber spatula, stir the two together until combined. This will be a batter, not a dough. For the sweet quick bread, only stir until the flour is absorbed and then stop. The more you stir the more more tough the bread can become. For the savory quick bread, it could benefit you to give it a good stir for about a minute to purposefully develop some of the gluten strands so that it has more of a bread-like texture to it once baked.
5. If using any other add-ins such as cheese, berries, nuts, etc... fold them in now.
6. Pour the batter into the loaf pan and bake at 350°F (177°C) for 40-45 minutes for the savory quick bread and 50-55 minutes for the sweet quick bread, or until a toothpick inserted in the center comes out with moist crumb.

Focaccia

Exquisite Yeastless Focaccia

221 made it  |  128 reviews  |  19 photos

10

Recipe by:Julia

"This recipe for focaccia was given to me by my best friend, who is Italian. It's incredibly simple, with only a few ingredients for the bread, and very versatile. I love it because there's no yeast, and it's just so easy to make! You can top it off with vegetables when there are about 5 minutes left on the baking time, or you can just season it with herbs and Parmesan cheese--my personal favorite."

Save

I Made ItRate itPrintPinShare

Ingredients

35 m4 servings283 cals

On Sale

What's on sale near you.

On

Walmart
4 College Park Ln
GEORGETOWN, DE 19947
Sponsored

• 1 cup water
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon olive oil

  Great Value Extra Virgin Olive Oil 17 oz

  Adds smooth flavor to your everyday cooking

  
  

  ADVERTISEMENT

  

• 1 teaspoon cayenne pepper
• 1 teaspoon garlic salt
• 1 1/2 teaspoons crushed dried basil
• 1/4 cup grated Parmesan cheese
• Add all ingredients to list

Directions

Add a notePrint

• Prep
  10 m
• Cook
  25 m
• Ready In
  35 m

1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
2. Pour water into the bowl of an electric mixer fitted with a dough hook. Sift together flour, baking powder, and salt, and add to the water. Mix on medium speed until dough forms a ball. (Or, stir together water, flour, baking powder, and salt in large mixing bowl. Turn dough out onto floured surface and knead until it forms a ball.)
3. Plop dough into greased baking pan. Using oiled fingers, spread dough to 1/2-inch thickness. Dough will be sticky and elastic. It does not have to be perfectly even, but make sure there are no holes. Rub the top and sides of dough with olive oil. Season with cayenne, garlic salt, and basil.
4. Bake in preheated oven for 20 minutes. Remove from oven; sprinkle with Parmesan cheese and return to oven. Bake until just golden, or about 5 minutes.

You might also like

Focaccia di Recco (Italian Flatbread)

See how to make an amazing cheese-filled Italian flatbread.

Get the magazine

Get a full year for just $10!

Cook 5-star weekday dinners every time.

Footnotes

• Partner Tip
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 283 calories; 5.5 g fat; 49.1 g carbohydrates; 8.6 g protein; 4 mg cholesterol; 1358 mg sodium. Full nutrition

Pizzelles of all Kinds!

Pizzelle Recipes
Pizzelle - made with olive oil
Makes 2-3 dozen

Ingredients
1 cup sugar
1/2 cup light olive
3 eggs
1/2 tsp Salt
1 tbsp Grated orange zest
1-1/2 tsp Flavoring extract (lemon, rum, almond, vanilla, or anise)
3-1/4 cups all-purpose flour

Directions
In a large bowl, beat together sugar and olive oil.  Add the eggs, salt, zest, and
extract then beat well. Gradually stir in the flour until the mixture is smooth, soft and sticky.

Heat the pizzelle maker.  Using a spoon, scoop some dough and place the dough on each cookie pattern of the pizzelle maker. It might help to wet your hands and roll a tablespoon sized dollop into a ball and then center it on the pizzelle iron. Close and clamp the lid and cook until about 30 seconds until light golden color. I have found that many pizzelle irons/griddles tend to squeeze too much batter forward (due to the rear hinge design)... compensate by positioning your batter slightly to the rear of center.  Use a thin wooden spatula to remove the pizzelle from the griddle.

Transfer pizzelles onto a cool counter-top or cookie cooling rack to dry and harden. Repeat until all the batter is used up.  If you need to mold them into a shape, do it immediately as they come off the griddle. Do not leave pizzelle out on damp, humid days. After drying, they keep well in Zip-loc bags. 

Pizzelle - with butter
Makes 2-3 dozen. Butter will add flavor but they will be less crisp.

Ingredients
3 eggs
3/4 cup sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla
1 teaspoon Cointreau or Triple Sec (or Liquor of your choice)
1-3/4 cups flour
2 teaspoons baking powder

Directions
In a large bowl, beat together the eggs and sugar. Add the butter, vanilla,
and Cointreau. Add the flour and baking powder and mix until combined. The batter
should be thick.

Chocolate Pizzelle
(Makes 30 pizzelle)

Ingredients
2 cups flour
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, melted and cooled
1 cup sugar
3 eggs, room temperature
1/2 cup milk
1/2 teaspoon vanilla

Directions
Sift the flour, cocoa and baking powder in a small bowl. In a second bowl, whisk the butter and sugar together, then add the eggs, milk, and vanilla and whisk. Add the cocoa/flour mixture and mix until smooth. Make pizzelle the same way as previous recipes..