Daring Bakers: Quick Bread

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

I was making a beef stew while perusing the internet and reading what the new challenge would be for the month.  Once I saw that it was quick bread I was so excited! I was looking to throw together something simple and quick that could accompany the beef stew, and knew that I had found what I needed!

For the beef stew I just made the basic quick bread recipe, which was so delicious! It definitely had a little sweetness to it too that I loved.  I also made the lemon bread since David loves anything lemon! Lisa gave some great recipes and many different variations.  Basically, you can build off of the basic recipe and add anything you want - sweet or savory!

Ingredients:
Makes one 9x5 loaf
-2 cups all-purpose flour
-1 cup sugar
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 cup buttermilk or soured milk*
-1 large egg
-1/4 cup mild or non-flavored oil, like canola
-1 teaspoon flavored extract, such as vanilla or almond (I tried vanilla first)


For the Glaze:
-1/3 cup confectioner's sugar
-1-2 teaspoons milk


*To make soured milk, combine 1 cup milk with 1 tablespoon of vinegar or lemon juice and let sit for 10 minutes. 


Directions:

1. Preheat oven to moderate 350ºF/180ºC/gas mark 4. Grease a 9×5 inch (23×13 centimeter) loaf pan with butter and line with parchment paper cut to fit the length and width of the pan, with enough overhang to allow easy removal after baking. Grease the top sheet of parchment.
2. In large bowl, whisk flour, sugar, baking soda and salt to combine. Make a well in the center and set aside.
3. Lightly whisk (butter)milk, egg, oil, and extract to combine. Pour into well and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour.
4. Pour batter into prepared pan. Bake for 40-50 minutes, or until a cake tester comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before slicing. Drizzle with glaze, if desired.
5. For the glaze: Slowly whisk confectioners’ (icing) sugar and half of the milk, adding more milk as needed to thin the glaze to the desired consistency.
6. Lather up with some butter and enjoy!

For other great quick bread recipes from Lisa, try these out:

Meyer Lemon Loaf

Makes two 8” x 5” (20 x 13 cm) loaves
Adapted from Recipe Girl’s Meyer Lemon Loaf

Ingredients

LOAF:
2 2/3 cups (640 ml) (375 gm/13¼ oz) all-purpose (plain)unbleached flour
¾ teaspoon (3¾ ml) (3¾ gm) baking powder
zest of 3 Meyer lemons (regular old lemons will work just fine)
2 cups (480 ml) (450 gm/16 oz) white granulated sugar
6 large eggs, at room temperature
¾ cup (180 ml) sour cream or creme fraiche, at room temperature
2 tablespoons (30 ml) rum (can omit – I did!)
1½ tablespoons (22½ ml) fresh Meyer lemon juice (again, regular lemons can be used)
pinch of salt
9 tablespoons (135 ml) (125 gm/4½ oz/1 stick + 1 tablespoon) butter, melted and cooled

SIMPLE SYRUP:
½ cup (120 ml) (115 gm/4 oz) granulated sugar
½ cup (120 ml) water
Juice from 1 medium Meyer Lemon (or regular lemon)

Directions:

1. Preheat oven to moderate 350°F/180°C/gas mark 4. Butter and flour two 8” x 5” (20 x 13 cm) loaf pans.
2. Sift together flour and baking powder; set aside.
3. Place sugar, lemon zest, and eggs into a large mixing bowl and beat with a whisk until the mixture is a light lemon color and thickened a bit. This can also be done with a mixer. Whisk in sour cream, then salt, then rum (if using) and lemon juice.
4. Gently whisk in the flour in four parts, then whisk in the butter in three parts. You’ll have a thick, pourable batter flecked with lemon zest.
5. Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until cake tester inserted in center comes out clean.
6. While the loaves are baking, prepare simple syrup. Boil together sugar and water and stir until sugar is dissolved. Remove from heat and add the lemon juice.
7. Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup, repeat brushing as you feel necessary. Let cool.

Pumpkin Bread with Maple Cream Cheese Filling

Makes three 8”x 4” (20 x 10 cm) loaves
Adapted from Dana Ramsey’s recipe

Ingredients

FILLING
2 (225 gm/8 oz) packages cream cheese, softened
1/4 cup (60 ml) (55 gm/2 oz) white granulated sugar
1 large egg
1 tablespoon (15 ml) milk (can use whole, 1%, 2% or skim.. can even splurge and use cream!)
1 teaspoon (5 ml) maple extract* or 1 tablespoon (15 ml) maple syrup

BREAD
3 cups (720 ml) 675 gm/24 oz)white granulated sugar
1 3/4 cup (420 ml) (425 gm/15 oz) (pumpkin purée (or 1 can (15 oz) solid-packed pumpkin – NOT pumpkin pie filling)
1 cup (240 ml) light- or non-flavored oil, like canola
1 cup (240 ml) water
4 large eggs
4 cup (960 ml) (560 gm/19¾ oz) all-purpose, unbleached flour
2 teaspoons (10 ml) (10 gm/1/3 oz) baking soda
1 teaspoon (5 ml) (5 gm) baking powder
2 teaspoons (10 ml) (4 gm) ground cinnamon
1/2 teaspoon (2½ ml) (1 gm) ground nutmeg
1 teaspoon (5 ml) (6 gm) salt
1/4 teaspoon (1¼ ml) (½ gm) ground cloves (I omitted this)
1/2 cup (120 ml) (115 gm/4 oz) chopped pecans (Optional)
1/2 cup (120 ml) (115 gm/4 oz) chopped walnuts (Optional)
1 cup (240 ml) (100 gm/3½ oz) currants or raisins (Optional)

*Note: I would never ask anyone to buy an ingredient that isn’t 100% necessary for a recipe, but I HIGHLY RECOMMEND buying maple extract. You get a much better maple flavor than using maple syrup. But this bread would be delicious regardless of which maple option you used.. trust me. 

Directions:

1. Preheat oven to moderate 350°F/180°C/gas mark 4. Spray three 8”×4″ (20 x 10 cm) loaf pans with cooking spray.
2. Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now.
3. In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices.
4. Now gradually add the dry ingredients to your wet. Stir in the nuts and/or dried fruit if using.
5. Pour half of the batter into three flour-greased 8" x 4" (20 x 10 cm) loaf pans.
6. Spoon the filling over the batter. Use a spatula to spread it out carefully.
7. Add the remaining batter making sure you completely cover the filling.
8. Bake for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.

Green Onion, Cheddar & Asiago Beer Batter Bread

Makes one 9” x 5” (23 x 13 cm) loaf
Adapted from Recipe Girl’s Cheddar Chive Beer Batter Bread

Ingredients
1 tablespoon (15 ml) oil
1 cup (240 ml) (100 gm/3½ oz) sliced green (spring) onion
3 cups (720 ml) (420 gm/15 oz) all-purpose (plain) flour
3 tablespoons (45 ml) (45 gm/1½ oz) granulated sugar
2 teaspoons (10 ml) (10 gm) baking powder
1 teaspoon (5 ml) (6 gm) salt
1 cup (240 ml) (115 gm/4 oz) grated sharp cheddar cheese
½ cup (120 ml) (2 oz) grated Asiago cheese
One (12 fl oz/355 ml) (about 1½ cups) bottle beer (such as amber ale)
¼ cup (60 ml) (55 gm/2 oz) butter, melted and divided

Directions:

1. Preheat oven to moderately hot 375°F/190°C/gas mark 5. Spray 9”×5″ (23 x 13 cm) loaf pan with cooking spray.
2. Heat olive oil in a large nonstick skillet over medium heat. Add green onion and sauté 3-4 minutes or until tender. Cool to room temperature.
3. Combine flour, sugar, baking powder and salt in a bowl; make a well in the center of the mixture. Add onion, cheeses, and beer. Stir just until moist.
4. Spoon batter into prepared pan. Drizzle evenly with 2 tablespoons of butter. Bake for 35 minutes; brush with remaining 2 tablespoons butter. Bake an additional 23 minutes or until wooden pick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Storage & Freezing Instructions/Tips:

Loaves can be kept wrapped tightly on the counter or in the fridge for approximately 5 to 7 days. Loaves last 6 months if wrapped tightly and kept air tight in the freezer. 



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