Favorite "quick" bread recipes?
- Katie Nell Jan 26, 2007 09:17 AM
I am one of those people that feel a meal isn't complete without bread! Hate me if you will, low-carbers, but that's just how I feel! A lot of times I will just buy a good rustic loaf from the grocery store, because I don't generally have time to make bread when I get home from work, esp. yeast breads. But, I'm wondering if there's some good quick bread recipes out there that I could whip up when I get home from work and bake while I'm doing the rest of the meal? I tried a Honey Oatmeal Bread recipe from Eating Well recently, and it was okay- obviously, it was low in fat, but it was definitely lacking something. Any favorite recipes out there?
I do have a yeast bread suggestion - if you google Rick Curry Brother's Bread (he was on Sara Moulton's show, so you can find it on foodnetwork as well) he has a wonderful, basic recipe that I adore. I'm recommending it because he does a slow rise in the fridge overnight and the 2nd rise is actually done in the oven - you don't preheat the oven, you let the oven temp. and dough come up together.
It seems that you'd be able to make the dough the night before, pull it out and pop it in the oven while you're prepping dinner. (And don't skip his advice on spritzing the loaves with vinegar, it's fabulous.)
Incidentally, I recall his saying that bread should never be eaten straight from the oven, you should always try to let it sit for at least a day to let the flavors fully come together. (Sacrilege!)
re: Katie Nell
He was intriguing, all the way around, wasn't he? (He'll make you think about throwing your dough hook out the window, at the very least.)
I have a recipe for "angel flake biscuits" which are basically a biscuit with the addition of yeast, if you're interested let me know and I'll dig it up. They're very light and fluffy - not at all like a regular biscuit.
The one I almost always use calls for a cup of shortening, but in the interest of going a little more mainstream-acceptable I pulled this one from one of my old "community" cookbooks:
Angel Flake Biscuits
1/2 C lukewarm water
3 C flour
3 T baking powder
1 tsp salt
1/2 tsp baking soda
3 T sugar
5 T shortening
1 C buttermilk
Mix yeast, water and sugar. Mix dry ingredients and cut in shortening. Add buttermilk & yeast mixture. Can be stored in the refrigerator until ready to use. Roll out to 1/2 to 3/4" thick and cut into desired shapes. Let rise for up to an hour on a greased cookie sheet, or bake immediately - good either way. Bake at 400 for 12-20 minutes.
Here's the one I use:
2T lukewarm water
1 C shortening
5 C flour
4 T sugar
1 tsp salt
1 tsp baking soda
3 tsp baking powder
2 C buttermilk
Mix dry ingredients & cut in shortening. Dissolve yeast in warm water and mix in buttermilk. Add dry to yeast mixture. Roll dough about 1/2" thick and bake at 400 for 20 minutes on lightly greased pan. (Dough may be kept in refrigerator.)
So basically it seems you can either let them rise, or you can use the dough immediately. (I usually let them rise a bit, but not long.)
Katie, I understand your love of bread. Due to a recent "overmaking" of dough, I had dough sitting in the fridge and was able to make an impromptu pizza last Friday and (what I call) Snausages on Wednesday (cooked sausages, wrapped in dough, then baked). As a bread addict, I'm sure a little bell is going off in the carb-loving part of your brain. I'm not sure how long dough will keep, but 10 days seemed on the edge.
My other suggestions are flat breads, tortillas, roti, or anything that uses baking powder instead of yeast to rise. IMO, the internet is better than any cookbook.
Or cornbread. My basic recipe (not authentic Southern):
1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1/4 cup sugar
1 teaspoon salt
1 cup milk
3 tablespoons oil or melted butter
Sift dry ingredients; mix wet ingredients separately and mix into dry. Scoop into 8 x 8 inch greased pan and bake at 400 degrees for about 20 minutes, or until golden brown on top.
You can add all kinds of flavorings like herbs to the batter, or a little ground black pepper and a touch of cayenne, or some diced green chiles . . .