Quick Breads

by Ojakangas

Easy and delicious quick breads are perfect for adding that special something to an otherwise dull meal. Renowned baker Beatrice Ojakangas presents more than sixty tasty and inventive recipes, including hearty Cheddar Apple Bread, Sour Cream Cinnamon Coffee Cake, and Hot Pepper and Bacon Corn Bread. She also serves up quick versions of such classics as aromatic Herbed Irish Soda Bread, German Stollen, Scandinavian Julekage, and the sweetly perfumed Italian Panettone. Quick breads require no kneading or rising, and most can be assembled in ten to fifteen minutes. Ojakangas provides recipes for tea breads, fruit and nut breads, sticks and rolls, coffee cakes and holiday breads. An added bonus is her selection of recipes for spreads--flavored butters and cream cheeses--to enhance the taste of quick breads. With easy-to-follow directions and helpful hints, this is a cookbook for novice and expert bakers alike.

Genres: Cookbooks

128 pages, Paperback

First published March 6, 1991

Reviews

[Amber · Rating 5 out of 5]

I found a new love of baking several years ago, partly due to the fact that most everyone I worked with at library were superb bakers (and tasting their creations were a heavy influence!), and partly due to one of the benefits of working in a library: checking in books! Many librarians would groan when reading this, but what better way to learn your collection than to check in/out and shelve all the materials? Not only was I exposed to the new popular books and videos, but on occasion a classic would pop up too. Such as Quick Breads~ this book immediately caught my eye when someone dropped it in the box. Number one, because of the work quick, and number two, because I love baking bread the most! I love slow rising breads; getting to punch down the dough and kneed it with my hands is soothing and therapeutic. After standing there with my mouth watering for several minutes while I scanned the recipes, I decided I need to check it out immediately. When I brought it home, I tried several of the recipes which were huge success for anyone near enough to get a taste before the breads were all gone. I went into a bit of a baking frenzy that summer. :) I then bought my own copy on Amazon for $5. Deal! Last night, I tried an old recipe that I had made several times: Hot Raisin Bread! (p.67) You are supposed to make a 9x9 inch square, rolled out to one inch high, and butter the top and sprinkle a cinnamon sugar mix over it before you bake it on a cookie sheet. One of the tastiest breads I've ever had hot right out of the oven! However, last night, I was in the mood for something a little more healthy, and more in loaf form. So I substituted one of the two cups for whole wheat flour, added cinnamon, and left off the buttery cinnamon topping. Then I baked it at 350 for about 25 minutes (it was a small loaf), and voila! Perfect to go with dinner instead of after. I was afraid it would be too dense because I switched flours, but it turned out very moist and not too thick. Yes, definitely heavier than your typical white bread, but is also quit a bit more satisfying.