Simple Ingredients and Preparation Make Quick Breads a welcoming first step into the world of baking. They are the perfect vehicle for introducing novice bakers to the methods of rubbing and blending, which can be done by hand, and creaming, an easy procedure for the mixer. The term quick bread refers to any baked product that uses chemical leaveners as its leavening agent. Remember that in baking a chemical leavener refers to baking powder and baking soda, not some dangerous concoction of laboratory chemicals. Not only do products like banana bread and zucchini bread fall into this category, but muffins, scones, and biscuits do as well (even cookies and cakes are technically part of this group).
This category of baking is extremely versatile, from the comforting and wholesome combinations of bran and raisins, to the sweeter side of hazelnuts and chocolate, to the savory flavors of caramelized onions and bacon, there is a quick bread for all tastes.
A basic scone recipe can easily transform from one group of ingredients to another. For example, the Cranberry-Orange Scone makes use of a much-loved flavor combination, but there is nothing to stop you from substituting other dried fruits for the cranberries, or replacing the cranberries with dark chocolate chunks to create a Chocolate-Orange Scone. What about a Chocolate-Cherry Scone? Just leave out the grated orange rind, and combine dried cherries and dark chocolate chunks to substitute for the cranberries. Dried blueberries, raisins, dates—almost any dried fruit will work. Let your culinary imagination run wild!
The same can be said for muffins and quick breads. Add chunks of dried apples to the bran muffin, for instance, instead of raisins, or create tropical banana bread with mango and candied pineapple or coconut instead of chocolate chunks. Try toasted nuts and seeds. Don’t be afraid to experiment with flavors. You won’t always hit the perfect combo immediately, but with some time and tweaking, you will develop your own original quick bread.
© 2009 Ciril Hitz. All rights reserved.
