Basic Quick Bread Recipe Batter Bread

Posted in reply to a message board request. This is the recipe I used (over 40 years ago) when I made my first loaf of yeast bread. Its very …

Rating: 5/5(4)
Total Time: 1 hr 5 mins
Category: Yeast Breads
Calories: 1687 per serving
1. In a large bowl, dissolve yeast in warm water.
2. Stir sugar into yeast/water mixture, let mixture sit until tiny bubbles start to form.
3. Add butter, salt and half the flour.
4. With electric mixer on medium speed, beat batter for 2 minutes.

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Line a 9 x 5 baking tin (loaf pan) with parchment paper. In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In a separate bowl, whisk together the …

Rating: 4.8/5(20)
Estimated Reading Time: 3 mins
Category: Baking
Total Time: 1 hr 10 mins
1. Preheat your oven to 350 degrees.
2. Line a 9 x 5 baking tin (loaf pan) with parchment paper.
3. In a bowl whisk together the flour, baking powder, baking soda, sugar and salt.
4. In a separate bowl, whisk together the buttermilk and egg.

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Quick bread is a bit of a catch-all name for batter breads that rise fast, from sweet loaf cakes to hearty soda breads and everything in between. All use baking soda or powder as leaveners instead of yeast, require no kneading or resting time, and usually bake in under an hour. Get 15 of our most popular quick bread recipes.

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You can use a thermometer and heat it to the recommended temperature on the side of the yeast packet, about 110 – 120 degrees. …

Rating: 5/5(2)

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STEP 1. Heat oven to 350°F. Lightly grease and flour bottom only of 3 (5 1/2x3-inch) mini-loaf pans; set aside. STEP 2. Combine flour, baking powder and salt in bowl; set aside. STEP 3. Combine milk, sugar, melted butter, eggs and vanilla in another bowl; stir 20-30 seconds. Add flour mixture, one-third at a time, stirring after each addition

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METHOD: Preheat oven to 350 degrees F. Grease and flour two 8½ x 4½ x 2 inch loaf pans. In a medium mixing bowl, combine wheat and white flour, salt, baking soda, baking powder and cinnamon. In a separate large mixing bowl, whisk eggs …

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Quick bread batters and loaves. Baking Tips For Quick Bread Loaves . Prepare the loaf pan as the recipe indicates. Grease the sides of the pan only if the recipe indicates. Use the correct pan size specified in the recipe. The batter should fill half of an 8 …

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NOTE: In many recipes prepared with quick-rising active dry yeast, the yeast is not dissolved in the liquid. Instead, the yeast is mixed with the other dry ingredients in the recipe. The liquid is heated to 120°F to 130°F, then stirred into the dry ingredients. The remaining ingredients are …

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In a large bowl, combine flour, baking powder, and salt. In a medium bowl, lightly beat together eggs and milk. Pour milk mixture and …

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Instructions. Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan. Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg. Pour the liquid ingredients over the dry ingredients.

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Cranberry Pumpkin Bread. Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my “secondhand turkey” casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, Illinois. Go to Recipe. Check out these quick bread recipes to make in a loaf pan. 13 / 75.

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Step 2. Cover with a clean cloth and let rise until doubled in volume. Step 3. Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes. Step 4.

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Mix the batter gently and don't worry about little lumps; an overmixed batter will result in a dense bread. If you use self-rising flour in a quick bread recipe, omit the baking powder and salt. And don't worry about having too much. Leftover or dry quick bread can be used in bread pudding or layered desserts, like a trifle.

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Make Vanilla Bread (No. 27), pour half of the batter into the pan, top with the pecan mixture, then top with the remaining batter. For the glaze, whisk 1 …

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Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours. Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an

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In large mixer bowl, combine 3 1/2 cups flour, yeast, sugar and salt; mix well. Add water and shortening or oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until double, about 30 minutes.

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The basic ingredients of any quick-bread recipe are all-purpose flour, liquids, typically milk, salt and leavening agent, such as baking powder and/or baking soda. They usually contain added fat from butter or vegetable oil, eggs and sugar, but in …

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