Category Archives: Quick Breads

chemically-leavened breads

Angel Biscuits, One More Time

Week Forty: One More Time When I embarked on my biscuit adventure some weeks ago, I neglected to remember one important detail: I didn’t own any round biscuit cutters.  Bunny shape, check.  Bone shape, check.  Halloween cat and ghost shapes, … Continue reading

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Bara Brith (Welsh Spotted Bread)

Week Thirty-Six: Breads of the United Kingdom In the United Kingdom, people drink a staggering 1,000 cups of tea per person per year.  For contrast, the average American drinks about 550 cups of coffee per year.  It makes perfect sense, … Continue reading

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Oatmeal Bannock

Week Thirty-Six: Breads of the United Kingdom The bread for today, bannock, is one of those delightful breads that has no standard recipe or cooking method, which basically means that you can make it however you want.  If anyone complains, … Continue reading

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Sea-Level Olive Oil Quick Bread

Week Thirty-Four: High-Altitude Week As you may recall, the original intention for this week’s theme was to make a control loaf of bread at sea level (or nearly so) in Chicago, bake a second loaf at a mile high in Denver … Continue reading

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High-Altitude Olive Oil Quick Bread

Week Thirty-Four: High-Altitude Week Now this is interesting.  Here I am in Denver, looking at my two loaves of Olive Oil Bread, one baked in Chicago as a control loaf, and the other just pulled from the charmingly windowless oven here … Continue reading

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Olive Oil Quick Bread

Week Thirty-Four: High-Altitude Week In the interest of Science, A Bread A Day will be coming to you this week from The Mile-High City, Denver, Colorado.  That’s right, this week we’ll be discussing high-altitude bread baking!  This is very exciting … Continue reading

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Cakey Banana Bread

Week Thirty-Three: Banana Bread Week The final banana bread for this week comes originally from that venerable tome, The Joy of Cooking.  It promised a more “cakey texture” than the standard banana bread, due to a slightly unusual mixing method.  This … Continue reading

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Chocolate Chip Ginger Banana Bread

Week Thirty-Three: Banana Bread Week Today’s banana bread variation is what I like to call “It’s Not Really Even Banana Bread Anymore Banana Bread”.  Yes, there’s a banana flavor, but it really takes a back seat here.  Drawing inspiration from … Continue reading

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100% Whole Wheat Banana Bread

Week Thirty-Three: Banana Bread Week After the relative excesses of the last two banana breads (so much butter! so much sugar!), I needed something a little healthier, something a little less… refined.  This 100% whole wheat bread seemed to fit … Continue reading

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Elise’s Friend Heidi’s Friend Mrs. Hockmeyer’s Banana Bread, As Jacked Up by Deb, Then Readjusted By Beth

Week Thirty-Three: Banana Bread Week I have a recurring problem in the kitchen.  I see a recipe, and I can’t help modifying it.  I’ll start out with the best intentions, following a recipe down to the very letter; but halfway … Continue reading

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