Your favorite savory quick bread?
I often make soups and casseroles from whatever I've found in the fridge/garden or odds and ends I've brought home from work (at a restaurant). I like to make homemade bread to round it out- but these quickie dinners don't usually allow for a risen bread. Other than the obligatory corn bread, does anyone have thoughts on a savory quick bread or biscuit to accompany a fast dinner?
This recipe looks promising. http://allrecipes.com/Recipe/Bacon-Ch... Read the comments for tweaking.
Also, I Googled for bacon muffins and came up with a lot of choices. Why couldn't you use the basic batter formula and substitute other cheeses and herbs for the bacon or sausage. Like mozzarella, chopped sun dried tomatoes, oregano for a pizza flavor. Monterey jack and chopped canned jalapenos. Shreddred carrots or apples with cheddar.
Muffins bake up faster than a loaf, but you could make a loaf on your day off. Isn't Irish soda bread a fairly fast one to throw together? Although, I don't think that keeps well, so you might be making savory bread pudding out of it in a couple of days. Which is not a bad thing!
My mom swears by the Best of Bridge cookbooks, and as such, always made their version of 'Fergosa Bread'. While it uses Bisquick, I have to say, it's really yummy - topped with sauteed onion, poppyseeds, and cheddar cheese. Here's my paraphrase:
1/2 C chopped onion
1 tbsp. butter
1 C. TeaBisk/Bisquick
1/2 C grated cheddar cheese
1/3 C milk
1 C grated cheddar cheese (I use less, around 1/2 cup - also good with swiss, gruyere)
1 egg, slightly beaten
poppyseeds - about a tablespoon
Saute onion and butter until the onion is transparent. Meanwhile, combine the biscuit mix, 1/2 cup grated cheese and milk and beat with a fork until smooth. This will be sticky. Knead 10 times on floured board working in small amount of flour if it's sticking too much. Butter 8" cake pan or deep sided pie pan, and also your hands. Spread this mixture on the bottom of the pan. Combine the cup of grated cheddar and egg. Spread on crust, sprinkle with onion-butter mixture and poppyseed. Bake at 425 for 20 minutes. To serve, cut in wedges.