Banana bread? Cornbread? Pumpkin bread? Muffins? Irish Soda bread? Scones? Yep, you thought it right – all quick breads. There are arguments aplenty. What defines quick breads? Well, all the quick breads I know are yeast-free, using a classic base-acid combination, aka baking soda and yogurt/ buttermilk/ acidulated dairy to produce the rise,
I like to think of them as a cross between bread and cake.
Take Banana bread for instance, I enjoy it on its own, with cream and blah di blah but I know people who swear by slices of it toasted, like you would do yeasted breads so… Often, the batter is made up in two bowls – one for the dry ingredients, and another for the wet. It all comes together when both are combined then baked off.
I like that you can go both sweet and savoury with this…as I did when I made and Olive & Cheese version, I had a gift of olives from my sister, in the finest newspaper bag ever, it moved me to bake. And a mighty delicious result it was. Here’s my take on a recipe from BBC Good Food.
It was lovely.[wpurp-searchable-recipe]The Art of the Quickbread – – – [/wpurp-searchable-recipe]