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Questions tagged [quickbread]

Flour based foods that are chemically leavened, especially muffins and items like banana breads

In the most technical sense, a quickbread is any flour based item leavened with chemical leavening as opposed to being (slowly) leavened by yeast.

This would include cakes, cookies, pancakes, and so forth. In those specific cases, however, it is more appropriate to use the specific tags: , and so forth.

Most quickbreads are baked in an oven, although some may be griddled, fried, or deep fried.

The most typical quickbreads include things like muffins, banana bread, and irish soda bread. Less typical quickbreads include biscuits and scones.

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Why does my banana bread have a moist top?

My mother always made banana bread when I was growing up, and my favorite part was the the fact that the top of the loaf was sweet and moist, to the point that it would leave residue if you touched it! Hers is the only banana bread that I've seen…
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Over-stirring muffin mixtures

In muffin recipes, the instructions often say to stir the mixture till "just combined". Why does over-stirring the muffin mixture result in tough muffins? And how do you know if you did too much stirring?
zachary
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How much time and temperature do I add when making 140% of a quick bread recipe?

I am going to make a quick bread recipe that calls for an 8" X 4.5" (20 cm X 11 cm) loaf pan, but I only have a 10" x 5" (25 cm X 13 cm) loaf pan. I've done the calculations and know I need to increase my ingredients by 40%. But how much should I…
Marie
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Why do we use the term Quick "Bread"?

I know there are questions here already about Quick bread vs cake, or muffins vs cupcakes. But I'm not asking about the sugar, fat ratio thing. I'm more interested in the "bread" part of it. To me whether it is American white bread, or Italian or…
Steve Paparatto
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What provides the acid for leavening in this banana bread recipe?

I have made this banana bread recipe a couple of times. The ingredients are: All-purpose flour Salt Brown sugar Baking soda Bananas Butter Eggs My understanding is that baking soda requires some acid such as milk or yogurt to provide leavening.…
verbose
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Making bread fast and with few ingredients

so I'm writing a story where one of the characters is trying to make some bread with minimal ingredients in a short amount of time. I'm not having much luck with my normal means of researching so I came here for some help. I'd like to know what…
Dana
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Baker's Percentages for Baked Doughnuts?

I recently purchased an electric doughnut maker and am about to embark on a baked doughnut spree. Having consulted the few recipes included with the machine along with some online options, I have noticed considerable variation in the recommended…
Stephen Eure
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What to do with crumbled muffins?

I made some muffins that apparently didn't have enough liquid to stick together (perhaps substituting Greek yogurt for sour cream was not such a good idea, as that, butter, and an egg contributed the only liquid). So the muffins crumbled completely…
justkt
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Irish soda bread kneading process

I do understand how soda reacts with buttermilk but I do not know when. Does this happens during the baking process or does the reactions starts soon as they are mixed together? The question i want to ask, if the time for mixing should be minimized…
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Why didn't my crumpets cook in the middle?

I tried to make crumpets today, first time I've used yeast so didn't really know what to expect. The recipe I followed was: 450g plain flour 1tsp caster sugar 14g instant yeast 350ml skimmed milk 350ml cold water 1tsp salt ½tsp bicarbonate of…
Will Boyce
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What's wrong with my technique in this Belgian Liège Waffle recipe?

I've been using this awesome recipe to make Belgian Liège waffles, but my results are never consistent. Could you guys help me reverse engineer the recipe a bit? During the butter-adding phase in step 5, my dough typically balls up on the paddle…
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Eggwash/Milkwash on Partially Baked Quickbread?

Some quickbread recipes I make do not result in a great looking top surface, even though they taste fine. They would benefit from either an eggwash or a milkwash. Obviously I can't brush a wash on a quickbread batter the way I would on a pie crust…
Arlo
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How to make cornbread less crumbly?

I have a pretty basic cornbread recipe that I make very occasionally (with a bit of canned creamed corn added). The taste seems fine, but the texture is more crumbly than I want. I've tried backing off the milk a bit because I'm adding liquid…
BowlOfRed
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Durable loaf pans for quick breads?

I'm a quick bread kind of guy (pumpkin bread is my fave). I love my teflon-coated steel pans, until they start to flake and rust and I have to buy new ones so I don't get schmutz on my crusts. Two just bit the big one on me, so it's time for new…
Daniel Griscom
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Can I save time by baking banana bread using the convection setting of my oven?

I am following a banana bread recipe that calls for you to heat a conventional oven to 350 degrees Fahrenheit and cook the banana bread batter for one hour. I want the bread to be done sooner then one hour. Is it possible to cook the bread faster…
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