The texture of quick bread is very different from a yeast bread. A quick bread has more of a muffin-like texture and flavor. Ingredients All-purpose flour - 2 1/4 cups Baking powder - 1 TBSP Salt - 1/2 tsp 3 large eggs, room temperature 1 1/2 cups milk, room temperature Vegetable oil - 6 TBSP Fresh rosemary - 1 TBSP Method Preheat oven at 170 degrees for about 10mins. In a large mixing bowl whisk together the flour, baking powder, salt, and any other spices and herbs you might be using, here I added fresh rosemary. In a separate mixing bowl, whisk together the eggs, milk, oil, and sugar. Pour the liquid ingredients into the dry ingredients, stir the mixture until combined. If using any other add-ins such as cheese, berries, nuts, etc... fold them in now. Pour the batter into the loaf pan and bake at 170 degrees for about 40 - 45 mins or until a toothpick inserted in the center comes out with moist crumb.
The texture of quick bread is very different from a yeast bread. A quick bread has more of a muffin-like texture and flavor. Ingredients All-purpose flour - 2 1/4 cups Baking powder - 1 TBSP Salt - 1/2 tsp 3 large eggs, room temperature 1 1/2 cups milk, room temperature Vegetable oil - 6 TBSP Fresh rosemary - 1 TBSP Method Preheat oven at 170 degrees for about 10mins. In a large mixing bowl whisk together the flour, baking powder, salt, and any other spices and herbs you might be using, here I added fresh rosemary. In a separate mixing bowl, whisk together the eggs, milk, oil, and sugar. Pour the liquid ingredients into the dry ingredients, stir the mixture until combined. If using any other add-ins such as cheese, berries, nuts, etc... fold them in now. Pour the batter into the loaf pan and bake at 170 degrees for about 40 - 45 mins or until a toothpick inserted in the center comes out with moist crumb.
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