23 votes

How much time and temperature do I add when making 140% of a quick bread recipe?

I agree with FuzzyChef's answer, though I'd emphasize in general that this is often a question as shape as well as volume. A cake that is increased in size but also baked in a wider pan so its ...
Athanasius's user avatar
  • 32.2k
22 votes

Making bread fast and with few ingredients

A basic flatbread can be made by mixing flour, a little oil (if possible) and just enough water to make it stick together. Salt is often added. No real kneading is needed, just mixing, but a little ...
Chris H's user avatar
  • 44.1k
18 votes

How much time and temperature do I add when making 140% of a quick bread recipe?

My cooking club, several years ago, obtained a worksheet from a commercial manufacturer of cake pans, which I've just republished (I can't name the company, but I can share the data). As you can see ...
FuzzyChef's user avatar
  • 64.4k
16 votes

Why do we use the term Quick "Bread"?

Cooking terminology is vague and has evolved to suit the avilable ingredients in various places at various times. This means that the categories are not clearly defined. Here are some examples to ...
Chris H's user avatar
  • 44.1k
16 votes

Making bread fast and with few ingredients

Your two requirements are somewhat at cross-purpose. The minimal ingredients for a fairly typical bread are flour and water, but then you need to have several days to weeks to establish a working ...
rumtscho's user avatar
  • 139k
12 votes
Accepted

Why does my banana bread have a moist top?

You've partially answered your own question: When wrapped in foil, the water contained naturally in the ingredients will re-moisturise the banana bread. a. To reduce: don't wrap it leave it in the ...
Fabby's user avatar
  • 5,837
12 votes
Accepted

Irish soda bread kneading process

You don't knead soda bread for long, some methods call for no kneading at all. One reason is texture, soda bread should be a bit crumbly, stretchy isn't what you are aiming for. The other reason is to ...
GdD's user avatar
  • 76.3k
11 votes

Why do we use the term Quick "Bread"?

There are many different types of classification, and you can't use classical classification for most things, especially when the concepts have been around for a long time, and spans multiple cultures....
Joe's user avatar
  • 80.7k
8 votes
Accepted

What provides the acid for leavening in this banana bread recipe?

Most of the ingredients in this recipe are acidic. ph values: flour 5.5-6.5 brown sugar slightly acidic bananas 4.5-5.2 butter 6.1-6.4 The salt is neutral and the eggs are not acidic, ph 7.1-7.9 ...
Debbie M.'s user avatar
  • 5,448
7 votes
Accepted

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

You can replace any of the three with applesauce, or all of them - with the caveat that it will change the taste and texture of the final product, with more difference from more substitution. You do ...
Megha's user avatar
  • 11.8k
6 votes
Accepted

How to make cornbread less crumbly?

Two things hold cornbread together: Egg and gluten. Gluten forms from the wheat flour interacting with the liquid. In general you don't want too much gluten or the bread will be tough and chewy ...
Sobachatina's user avatar
  • 47.5k
4 votes

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

The effect that adding flour or water after initial mixing will vary depending on what you are trying to build. Different techniques leverage different properties of flour, water, and fat and so will ...
Sobachatina's user avatar
  • 47.5k
4 votes

Baker's Percentages for Baked Doughnuts?

I'm a big doughnut fan. I've watched a lot of Unique Sweets episodes and it seems that the shops with the best doughnuts usually use a standard brioche recipe as it is rich in flavour, but also yeast ...
Philosophy of Yum's user avatar
3 votes

How do intentionally prepare oatmeal which is as sticky and gluey as possible?

This is all about hydration and gelatinization of starch. Similar principles apply to corn and oatmeal, but I'll concentrate on the latter since I'm very familiar with it from making porridge. Peak ...
Mark Wildon's user avatar
  • 2,396
3 votes
Accepted

Do I need to autolyse quick-breads like scones?

Quick breads are not primarily defined by the richness or fat content of the dough, but by the leavening method: While “regular” bread uses yeast - and has a long resting time, quick breads use baking ...
Stephie's user avatar
  • 59.6k
3 votes
Accepted

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

Up to the quantity you're considering the effect of adding ground peanuts is likely to be very minor. This may even be true up to around the quantity of the chopped nuts. The extra surface area of nut ...
Chris H's user avatar
  • 44.1k
3 votes

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

He's right. It likely would come out with a different consistency. That 1/3 cup of oil and maybe some egg would be partly absorbed by the peanut butter. That will affect the texture. For a first try: ...
Paulb's user avatar
  • 2,802
3 votes

Durable loaf pans for quick breads?

You asked for 'durable'. What's wrong with 'proper' traditional pressed steel? Sure they take a while to season in properly, but after that, they last a lifetime… or two… or three. I'm still using ...
Tetsujin's user avatar
  • 29.7k
2 votes

Baker's Percentages for Baked Doughnuts?

This is the ratio I am currently using after consulting the internet for recipes, a few experiments and comparing to my normal bread ratio. Ratio Bread flour (10) : Full cream milk + Egg (6) : ...
Megasaur's user avatar
  • 1,708
2 votes
Accepted

What is the best way to store cake?

Yes, cakes will go stale faster in the refrigerator, as will most baked goods with a high starch content. Staling (as discussed over at Serious Eats) has to do with starch recrystallizing. As Harold ...
Athanasius's user avatar
  • 32.2k
1 vote

Using decorative loaf pans

If you bake a slightly undersized loaf for the pan, you won't have to trim much off, just enough for it to sit flat - maybe even that wouldn't be needed. But I'd regard that as a first step - do that ...
Chris H's user avatar
  • 44.1k
1 vote

Why does my banana bread have a moist top?

After it’s cooled part way, cover it in an airtight container The moisture gets trapped and will make the top sticky and moist Or cover soon after flipping it out if the pan. To reduce this, let it ...
Kristen Chang's user avatar
1 vote

Eggwash/Milkwash on Partially Baked Quickbread?

Arlo, assuming you're talking about relatively dense quickbreads such as zucchini, pumpkin or banana bread or the like, I have not had any trouble with collapsing. I use egg or egg white wash ...
user70697's user avatar
1 vote

What provides the acid for leavening in this banana bread recipe?

The banana does. Bananas have a pH level of 4-5 making them more acidic than milk.
CMB92's user avatar
  • 1,038
1 vote

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

Not sure what done is for this; maybe you just need to bake it longer? That should drive out water—though possibly it will cause other problems. But probably it'll be OK since you can grill it. I ...
derobert's user avatar
  • 13.2k

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