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Questions tagged [quickbread]

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

4
votes
1answer
46 views

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 ...
12
votes
2answers
2k views

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 ...
16
votes
1answer
3k views

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!...
3
votes
1answer
129 views

Do I need to autolyse quick-breads like scones?

In bread making you wait 30 min after mixing water and flour together so that the break protein (i.e., gluten) has time to "get strong" and build fibers. You get this smooth surface etc. on the ...
8
votes
3answers
2k views

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 ...
1
vote
2answers
339 views

How can I incorporate powdered peanut butter into a boxed banana bread?

My husband has made this boxed Gluten Free Banana Bread Mix a number of times. It's easy, always comes out moist, and stays fresh for 3 or 4 days. Ingredients: 1 package Banana Bread Mix from Anna 2 ...
4
votes
1answer
1k views

Effects of correcting partially mixed/kneaded dough with flour or liquid

Often, doughs (be it quickbread, enriched yeast bread or cake doughs based on these) turn out too dry or wet in home baking practice, be it by temperature issues, measurement imprecisions, properties ...
1
vote
1answer
18k views

Can I replace eggs, oil and water with apple sauce or just eggs?

So I am wanting to make chocolate zucchini bread and I plan on buying muffin mix from the store. I generally use apple sauce to replace eggs but I know the muffin mix also asks for water and oil. Do I ...
3
votes
1answer
156 views

How do I make this quick-bread recipe less moist?

I modified a Paleo quick bread recipe so I could make it without any flour - coconut, nut, or other alternative. It is really good but super moist. Grilling it helps, but is there something I'm ...
4
votes
1answer
6k views

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 ...
4
votes
2answers
705 views

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 ...
1
vote
2answers
18k views

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 ...
4
votes
1answer
432 views

Quick bread formula?

Hi it seems the recipes for quick breads like banana bread, pumpkin bread etc are all very similar. Is there a good guide for a general quick bread recipe where you just fold in the unique ...
7
votes
2answers
477 views

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 ...
4
votes
1answer
3k views

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 ...
1
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2answers
1k views

The muffins were rock hard, what did I do wrong?

Here is the recipe I used, I did not mix it for long, as that make the muffins very hard. The muffins were very hard, and had a bad after taste and smell. I missed adding some oil, but what else ...
3
votes
1answer
12k views

Additional Cooking Time When baking more than one loaf of quick bread

How much time would I need to increase cooking banana quick bread if I am cooking three loaves together. Time for one is 40 -45 minutes at 350 degrees. I am a baking novice. Advice would be greatly ...
1
vote
1answer
5k views

Additional Time Needed for Baking Two Loaves of Bread at same time?

How many minutes should you increase the baking time when baking two loaves of beer bread at same time? Recipe calls for one loaf to bake at 375 for 50-55 minutes. Not sure how much time to add when ...
1
vote
1answer
159 views

Can quickbread be prepared in advance?

I would like muffins, banana bread, and the like for breakfast. Could I prepare a quickbread ahead of time such that my husband would just have to pop it in the oven when he gets up?
2
votes
2answers
16k views

How to make a proper scone?

I love to eat scones, they are my guilty pleasure, but I can never cook them right, They just become Hockey Pucks, because they are too hard and the size of a puck. Is there any tips with making ...
2
votes
1answer
398 views

problems with buttermilk biscuits

I found the following recipe for buttermilk biscuits: mix 2c flour, 1tsp salt, 1Tbsp baking soda cut 6Tbsp cold butter into mix add 1c buttermilk pat and fold on floured surface, cut into round ...
3
votes
2answers
13k views

How can I make zucchini bread less moist?

I made zucchini bread, and it turned out very tasty but too moist. It was very dense and somewhat sticky - not in an underdone way, though. I actually baked it for 5-6 minutes longer than the recipe ...
3
votes
1answer
6k views

What is the problem with overmixing? [duplicate]

Certain recipes (for example, corn bread, buttermilk biscuits) caution against overmixing: you're supposed to add the wet ingredients to the dry with a minimum of agitation. Why? And, is this ...
3
votes
2answers
11k views

Why is my zucchini bread mushy?

I just followed this recipe. My only changes were to add walnuts, and some allspice. After the 50 minute baking time, it was still quite gooey, so I kept it in the oven, checking every 5-10 minutes. ...
3
votes
1answer
1k views

How can I add yogurt to a quickbread recipe?

I stumbled upon a recipe for Yogurt-Zucchini bread, and I like the idea of adding yogurt to other quickbread recipes for the texture and flavor, especially whole-wheat ones. What guidelines should I ...
1
vote
0answers
151 views

Is it a myth or a fact that mixing cake/muffin batter too finely can lead to a hard finally baked cake/muffin? [duplicate]

Possible Duplicate: Over-stirring muffin mixtures From here: http://culinaryarts.about.com/od/bakingdesserts/r/plainmuffins.htm The key to making great muffins is not overmixing the batter. ...
6
votes
4answers
8k views

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 ...
2
votes
1answer
1k views

To make Gluten free pancakes, can I just substitute regular flour with Gluten free flour?

Will a normal pancake recipe work with Gluten free flour, or do I need to add other ingredients as well?
3
votes
2answers
4k views

Do I need to sift flour for quick breads?

I am making mini quick breads for Christmas. The recipe calls for 3 cups of flour. Do I need to sift the flour? If so, should I sift it before or after measuring?
5
votes
1answer
641 views

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 ...
14
votes
5answers
35k views

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 ...