Quick Bread – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Wed, 17 Mar 2021 03:37:41 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 Quick Bread – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Irish Soda Bread http://aubreyabouttown.com/recipe/irish-soda-bread/ http://aubreyabouttown.com/recipe/irish-soda-bread/#respond Tue, 16 Mar 2021 07:43:30 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3701 A traditional rustic Irish non-yeast quick bread. Similar to a scone in texture, this crumbly bread is an easy one-bowl bread alternative when time is short. 

Irish Soda Bread
A perfect remedy when you don’t have time to bake a loaf of bread. Dry kneading in dried cranberries, currants, sultanas, walnuts, olives, caraway or poppyseeds in the dough for a fast bread for all occasions.
Servings8 slices
Prep Time5 mins
Cook Time50 mins
Passive Time30 mins
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a round 1-1/2 quart soufflé ramekin or casserole baking dish with vegetable shortening.
  3. In a medium-size bowl, whisk together: flour, buttermilk powder (if using fresh buttermilk, omit powder), sugar, baking powder, baking soda, and salt. Whisk well to combine baking powder and soda for an even rise.
  4. With a pastry blender, or with two forks (or in a food processor), cut cubed chilled butter into flour mixture until it resembles course meal.
  5. In a small bowl, beat two eggs, measure out 1 tbsp of the beaten egg and set aside to brush the top with later.
  6. Mix remaining beaten egg into the 1-1/2 cups water (or buttermilk, if using) until just combined.
  7. Add water-egg mixture to flour mixture. Stir with a wooden spoon until just combined, being sure to lift the spoon from the bottom of the dough to reach all of the dry ingredients. Mix until just combined. If adding dried fruits, nuts, or seeds, do so here.
  8. Transfer dough to a floured work surface, and gently knead by hand for 15 seconds. The dough will be sticky, so dust your hands with flour, and use a pastry scraper to work the dough quickly.
  9. Roll dough into a ball, drop into greased dish.
  10. Cut a 1-inch deep cross (X) across the top of the loaf.
  11. Gently brush the reserved tablespoon of beaten egg evenly atop the crossed loaf.
  12. Bake the Irish Soda Bread in a preheated 350 degree oven for 50 mins. A skewer should come out clean when inserted in the middle of the loaf.
  13. Carefully remove the bread from the oven to a cooling rack. Allow to cool in the baking dish for 10 mins, then remove loaf to the cooling rack to cool completely.
  14. Serve with softened butter.
Recipe Notes

]]> http://aubreyabouttown.com/recipe/irish-soda-bread/feed/ 0 3701 Banana-Walnut Loaf http://aubreyabouttown.com/recipe/banana-walnut-bread/ http://aubreyabouttown.com/recipe/banana-walnut-bread/#respond Sun, 07 Mar 2021 12:59:23 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3648 What better way to enjoy those bananas that have peaked?! This classic & true recipe is rich, moist, and intensely banana. Make it your own by adding raisins, pecans, coconut, chopped pineapple…butterscotch or chocolate chips take it to another level. Or with whatever you prefer.

Banana-Walnut Bread
This recipe yields three small 7x3 inch loaves to gift (seen in photo), or one large 8-1/2 by 4-1/2 inch loaf.
Servings1-3 loaves
Prep Time10 mins
Cook Time30-55 mins
Ingredients
Instructions
  1. Preheat oven to 350 degrees. If baking three 7x3 small loaves to gift, as seen in the photo, place a sheet pan on the middle rack to heat with oven.
  2. With vegetable shortening or butter, grease and flour an 8-1/2 by 4-1/2 inch loaf pan, if using three 7x3 inch paper pans, no greasing & flouring needed, (as seen in photo - see Recipe Notes below for ordering information), skip this step.
  3. In a medium-size bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt. Whisk until the cinnamon is visibly dispersed throughout (this is a good indication that the baking soda has been thoroughly combined, thus an even rise). Set aside.
  4. In a large bowl, mash bananas with the back of a fork until just lightly lumpy.
  5. With a rubber spatula, stir in melted butter, vegetable oil, vanilla extract, and banana flavour (if using) to bananas, blend until incorporated.
  6. Add sugar, and mix vigorously until smooth.
  7. Stir in flour mixture until combined.
  8. Pour batter into the greased and floured loaf pan, or evenly disperse between the three paper loaf pans.
  9. Top batter (loaf, or loaves) with finely chopped walnuts.
  10. Bake the 8-1/2 x 4-1/2 inch loaf on the center rack for 50-55 minutes, or until a wooden skewer or toothpick comes out clean when inserted into the center of the banana bread. Bake the paper loaf pans on a baking sheet 30-35 minutes or until a wooden skewer or toothpick comes out clean when inserted into the center loaf.
  11. Allow loaf to cool in pan for 15 minutes, then invert pan to remove. Let cool completely, then wrap tightly with aluminum foil.
  12. Allow paper loaves to cool completely in paper pans, then wrap in clear cellophane bags, sealed with twist ties or ribbon, or wrap in plastic wrap.
Recipe Notes

For the 7”x3” brown paper loaf pans used in this recipe,  click HERE

 

7”x3” Paper Loaf Pans

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