The February 2012 Daring Bakers Challenge was choosen and hosted by Lis, Daring Kitchen Co-Founder. She chose Quick Bread using baking soda, or baking powder, but no yeast. It’s really quick to make “because it doesn’t require kneading or rising time.” It’s really a great choice 🙂
It’s a lovely challenge for me, because I had a lof of adventures in my kitchen a few weeks ago making a cornbread. My friend Florence gave me the recipe and a beautiful skillet, she said ” it’s so easy to make” . But I put baking soda instead baking powder, that is just a silly mistake. My cornbread turned out horrible:( For the second one, I tried to put yeast to have a big cornbread, but it was catastrophic, when I tried to check the baking, it deflated so quickly. With this experience, I understood the importance to read slowly the recipe, if the ingredient is baking powder – do not use baking soda LOL 🙂 It’s always fun in my kitchen.
Well, when Lis wrote : “read a recipe twice before gathering your ingredients”, It’s really a good habit to take.
I enjoyed making quick breads. I was surprised how my Basic Quick Bread (recipe from Sara Schewe) was made in just a few minutes, I chose orange flavor. It rose so fast in my oven. It turned out so beautiful. My daughter ate it with Nutella.
For my second bread, I made a Green Onion, Parmesan Cheese, Bacon & Asiago Beer Batter Bread adapted from Recipe Girl’s Cheddar Chive Beer Bread. I realised that I had not enough green onions, so I added some bacon (what a good flavor) and I put 5 Tablespoons of Parmesan Cheese. This one was so delicious, so fantastic!!! My son ate slices of this one with Boursin (french cheese with garlic & fine herbs), yummy!!!
Then I decided to make Popovers. It was so amazing to see my Popovers rise with no yeast! I followed the recipe exactly and they turned out perfect. There were very tasty. I never made Popovers before. At breakfast with butter or jam, it’s really good.
The last one was unique, I made a Chocolate Zucchini Bread, a fun combination. Zucchini adds a lot of moisture to this chocolate quick bread. This recipe is adapted from JoyofBaking.com. Definitely a delicious recipe and a fun way to put veggies in your desserts!!!!
Basic Quick Bread
Makes one 9″ x 5″ (23×13 cm) loaf
- 2 cups (480 ml) all-purpose (plain) flour
- 1 cup (240 ml) granulated sugar
- 1 tsp (5 ml) baking soda
- 1/2 tsp (2 1/2 ml) fine sea salt or table salt
- 1 cup (24o ml) buttermilk or soured milk
- 1 large egg
- 1/4 cup (60 ml) mild- or non-flavored oil, like canola
- 1 tsp (5 ml) flavored extract, such as vanilla or almond
for the glaze :
- 1/3 cup (80ml) confectionners’ sugar
- 1-2 tsp (5-10 ml) milk
Preheat oven to moderate 350°F/180°C. Grease a 9×5 inch (23×13 centimeter) loaf pan with butter and line with parchement paper cut to fit the lentght and width of the pan, with enough overhang to allow easy removal after baking. Grease the top sheet of parchment.
In large bowl, whisk flour, sugar, baking soda and salt to combine. Make a well in the center and set aside.
Lightly wisk (butter)milk, egg, oil, and extract to combine. Pour into well and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour.
Pour batter into prepared pan. Bake for 40-50 minutes, or until a cake tester comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before slicing. Drizzle with glaze if desired.
For the glaze : slowly whisk confectionners’ sugar and half of milk, adding more milk as needed to thin the glaze to the desired consistency.
Note : to make soured milk, combine 1 cup milk (240 ml) with 1 Tbs (15 ml) vinegar or lemon juice and let sit for 10 minutes.
Green Onion, Parmesan Cheese, Bacon & Asiago Beer Batter Bread
Make one 9″ x 5 ” (23 x 13 cm) loaf
- 1 Tbs (15 ml) oil
- 1/2 cup (120 ml) sliced green onion
- 3 cups (720 ml) all-purpose (plain) flour
- 3 Tbs (45 ml) granulated sugar
- 2 tbs (10 ml) baking powder
- 1 tsp (5 ml) salt
- 5 Tbs parmesan cheese
- 2 oz (60 gr) bacon
- one (355 ml) (about 11/2 cups) bottle beer (such as amber ale)
- 1/4 cup (60 ml) butter, melted and divided
Preheat oven moderately hot to 375°F/190°C. Spray 9″ x 5 ” (23 x 13 cm) loaf pan with cooking spray.
Heat olive oil in large nonstick skillet over medium heat. Add green onion, bacon and sauté 3-4 minutes or until tender. Cool to room temperature.
Combine flour, sugar, baking powder and salt in a bowl; make a well in the center of the mixture. Add green onions/bacon, cheese and beer. Stir just until moist.
Spoon batter into prepared pan. Drizzle evenly with 2 tablespoons of butter. Bake for 35 minutes; brush with remaining 2 tablespoons butter. Bake an additional 23 minutes or until wooden pick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completly on wire rack.
Make 3-12 popovers, depending on pan size
- 1 cup flour
- 1 cup milk, cream or half and half
- 1 tsp melted butter, plus a little extra
- 2 eggs
- 0.5 tsp salt
- 1 tsp sugar
Preheat oven to 425° F (220° C).
Grease inside of cooking vessels with butter, place a small bit of butter in the bottom of each one, place on cookie sheet inside of preheating oven.
Whisk together all ingredients until smooth.
Remove mugs from oven, pour batter into each until between 50-75% full.
Bake for 15 minutes, reduce heat to 350°F (180°C), bake for another 20 minutes; keep oven door closed… NO PEAKING!
Chocolate Zucchini Bread
Makes one 9″ x 5″ (25×13 cm) loaf
- 1 1/2 cups (230 gr) shredded raw zucchini
- 1 cup (130 gr) all purpose flour
- 1/2 cup (45 gr) unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120 ml) canola oil
- 1/2 cup (100 gr) granulated white sugar
- 1/2 cup (105 gr) light brown sugar
- 2 large eggs
- 3/4 (125 gr) semi sweet chocolate chips
Preheat oven to 350°F (180°C). Grease (or spray with a nonstick vegetable spray) a 9″x5″ loaf pan. Set aside.
Grate Zucchini, using a medium sized grater. Set aside.
In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars and eggs until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.