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Quick Breads

View Our Alphabetical Recipe Index for Quick Breads
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A terrific combination.

I think anytime is the right time for a soda bread, especially one with the goodness of pumpkin and spice. This recipe is easy and quick and you wind up with a gorgeous-hued giant rustic bread, fragrant with spice and bursting with plump raisins. Fresh or toasted, this is a soda bread that hits one out of the park.
 

Yes, that old chestnut -that recipe that is everywhere and that they tell you you can bake a bit of it each day, ultimately holding the batter for 6 weeks. Ummm, no thank you. The notion of raw eggs handing around has no appeal not to mention, 6 weeks in a cold, wet environment tries the patience of even Clabber Girl's outstanding baking powder. But that stuff notwithstanding, you know –these are rather good.  Bake it the whole batch (double the recipe if you want), and freeze the muffins. These have been respun with a touch of honey and banana chunks. You could even use half peanut butter to replace the oil.

The pure buttery taste, with a trace of lemon zest, of this classic British loaf is wonderfully satisfying. You may wish to substitute chocolate chips for the currants if you prefer.

This banana loaf is deep in colour and has a beautiful crumb.

Slow baking is the secret to this one-of-a-kind loaf. This makes two large loaves. This recipe is a good keeper but you might as well give one as a gift.

This is the most flavourful banana muffin I know. It also features huge, umbrella sprawled tops, and is flecked with toasted sweet walnuts throughout. I also sometimes, use part flax seeds and part walnuts. These freeze like a dream and look gourmet but homemade in taste. This makes 18 muffins so feel free to half the recipe.

  What I love about these rustic scones is they are they are very pure of taste – there's no chocolate chips, chunks of Snickers, no vanilla extra or hunks of candied ginger - there's just amazing taste and texture from the basic (but choice) ingredients. This is the real deal, old-fashioned baking, with a not-too-sweet, satisfying wholesome taste.

 The riper the bananas, the better the banana bread. The other tip is to hand-mash the bananas (no food processor) for the best textured banana bread. Marrying banana bread with the upbeat flavor duo of salty and sweet (peanuts and caramel) shows you how classic baking can become cutting edge with a few twists and tweaks.

A swirl of cherry preserves tweaks this light and lemony sour cream tea bread delightfully.

The Brennan family, like many landmark New Orlean restaurants has vowed to stay open and continue their family’s restaurant legacy. This is a coffeecake such as they serve at Commander’s Palace. It is rich, buttery and typical of our favorite American style sour cream coffeecakes. Serve with www.ThanksgivingCoffee laced with a dash of chicory. This is a sumptuous, golden, moist sour cream coffeecake to beat the band. If you collect sour cream coffeecakes, you have to try this one.

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