TNT (tried & true) Bread Recipes
By Cynthia Bowan
Return to Index
So there I was, struggling to put two loaves of bread in the oven, when our son Jon came for one of his famous quick visits.
Before I could drop one of the pans, Jon rescued it, and took a good look at the mixture before putting it into the oven. He turned to me and asked what it was.
"It's a quick bread, " I replied.
"Well," he asked, "How long does it take to bake?"
"About 45 minutes."
"How long does it take for your French bread recipe that I like?"
"About 25 minutes."
"So how come you're baking something that takes longer than my favorite bread and you call it quick bread?"
"Because I didn't know you were coming home today, and I had all this fresh fruit I needed to use up, and…what's it to you, kid? You don't even live here anymore. You left me for a much younger woman. Granted, I only gave birth to you, but ever since you met Amanda and fell in love, you only love me because of my baking capabilities. What's going to happen to me when I can't bake anymore?"
"We'll find you a nice nursing home where they give you kitchen privileges…"
"Yeah, but will you still visit me?"
"Sure. Every time you bake."
Okay, this isn't as bad as it might seem. We do love each other, and I adore Amanda. I couldn't have found a better woman for him had I tried. Ah well, some day he too will be upper middle aged and decrepit. I just hope he has kids just like him - maybe even twins!
Ah well. What is the difference between quick breads and other breads, besides the baking time? Well, some might point out that bakers "up North" use a hearty winter wheat in their breads, which is best for Jon's French bread, rustic breads, and general, well, breads.
Below the Mason-Dixon line, bakers are more likely to use softer wheat, which is excellent for the "quick breads". The rustic breads etc. are made with yeast or a sourdough (AKA biga, poolish etc.) Quick breads get their rise from using baking soda or baking powder.
While quick breads usually contain fruit or nuts, you'll find that the yeast breads stand on their own, or generally have things like cheeses, olives or veggies in them.
So yes, preparation is different in both cases, ingredients can be different. The yeast breads must be given enough time to develop the gluten strands and to rise, while the quick breads must be baked as soon as possible after they are through being mixed.
I guess one could simply say that the bottom line is "chemistry".
And so it goes…at any rate, Jon showed up that evening, after he was through work at the coffee shop, and went away smiling and happy with half of one of the loaves.
Do I know my kid, or what?
That being said, I am sharing some TNT (tried & true) recipes that I hope you will Enjoy! And as always, please CYH - consider yourself hugged!
Blueberry-Orange Bread
2 tablespoons butter
1/4 cup boiling water
1/2 cup plus 2 tablespoons orange juice, divided
4 teaspoons grated orange peel, divided
1 egg
1 cup sugar
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries, or frozen thawed blueberries
2 tablespoons honey
Put boiling water in a small bowl; add butter and stir until melted. Add 1/2 cup orange juice and 3 teaspoons of the orange peel. Beat egg with sugar until light and fluffy. Add sifted dry ingredients, alternating with orange liquid; then beat until smooth.
Fold in berries. Bake in a greased 9- x 5- x 3-inch loaf pan in a 325-degree oven for about 1 hour and 10 minutes. Turn out onto a rack or tray. Mix 2 tablespoons orange juice with 1 teaspoon of the rind and the honey. Spoon over hot loaf; cool before serving.
Heavenly Peach Bread
Peach bread with Peach Schnapps or peach nectar, along with butter, vanilla, and spices. Serve this wonderful quick bread for breakfast, brunch, or dessert.
3 cups diced fresh peaches
1/4 cup Peach Schnapps or peach nectar
1 teaspoon vanilla extract
1/2 cup butter, softened
1 cup granulated sugar
3 eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
Simmer diced peaches with Schnapps or peach nectar until peaches are tender, about 5 to 8 minutes. Remove from heat, add vanilla, and set aside.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, blending well.
In another bowl, combine flour, baking powder, salt, baking soda, and cinnamon. Add dry ingredients to the creamed mixture, alternating with peach mixture. Mix just until blended. Spread batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for about 55 to 65 minutes, until a toothpick inserted in center comes out clean.
Cool on a rack in pan for 10 minutes; remove to cool completely.
Double Chocolate Zucchini Bread
2 sm. zucchini (about 1/2 lb. total) or 2 c. grated
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet chocolate chips
Heat oven to 350 degrees. Butter 2 (8 x 4) loaf pans.
Grate zucchini. In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg. In another bowl, combine zucchini except the chocolate chips. Stir into dry ingredients until just blended. Stir in chocolate chips.
Pour batter into prepared pans. Bake until a toothpick stuck in the center of the bread comes out clean, about 1 hour 15 minutes. Cool on rack 10 minutes, then remove from pans and cool completely.
Orange-Coconut Bread
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup granulated sugar
1 cup coconut flakes, toasted
1 tablespoon grated orange peel
1 egg
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup chopped macadamia nuts or other nuts, optional
Sift together flour, baking powder, salt, and sugar. Stir toasted coconut and orange peel into dry ingredients; set aside. In a mixing bowl, beat egg until light; mix with milk and vanilla. Stir egg and milk mixture into the dry ingredients, blending well with a wooden spoon.
Fold in macadamia nuts or other chopped nuts. Pour batter into a greased 9x5x3-inch loaf pan. Bake at 350° for 65 to 75 minutes, or until toothpick comes out clean with inserted in center of loaf. Cool on a rack. Wrap and store overnight before slicing and serving.
Strawberry Cheese Bread
1 1/2 c. flour
1 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
2/3 c. vegetable oil
1/2 c. chopped pecans
Cheese Filling:
1 (10 oz.) pkg. frozen strawberries (thawed)
6 oz. cream cheese (softened)
1/2 c. sugar
1 egg
Preheat oven to 350 degrees. In a large mixing bowl, sift together flour, sugar, cinnamon, salt, and baking soda. Set aside in small bowl, beat eggs and vegetable oil. Add pecans and strawberries. Add this mixture to dry ingredients. Mix until just well blended. In separate bowl, mix remaining ingredients until smooth. Grease and flour 9 x 5 x 3 loaf pan. Pour 2/3 of bread mixture batter into pan. Pour cream cheese mixture over top. Spoon the remaining bread batter over the top. Bake one hour. Cool 10 minutes; remove from pan. When cool, wrap in foil and refrigerate.
Chocolate Raspberry Bread
6 ounces semisweet chocolate chips
1/4 cup butter
2 cups flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped walnuts or pecans
2 eggs, lightly beaten
3/4 cup milk
1/2 cup seedless raspberry jam
1 teaspoon vanilla
Lightly grease a 9x5-inch loaf pan; set aside. Preheat oven to 350F. Melt chocolate chips and butter in a small saucepan; set aside.
In a large bowl combine flour, sugar, baking soda, baking powder and salt. Add nuts; stir well. In a separate bowl, combine eggs, milk, raspberry jam, and vanilla. Beat until blended. Add melted chocolate mixture and milk mixture to the flour mixture; stir just until moistened.
Pour into prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Place the pan on a wire rack for 10 minutes, then remove the loaf to cool completely.
By Cynthia Bowan
Return to Index
Blueberry-Orange Bread | Heavenly Peach Bread | Double Chocolate Zucchini Bread
Orange-Coconut Bread | Strawberry Cheese Bread | Chocolate Raspberry Bread
