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 ...
- 33.3k
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 ...
- 45.8k
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 ...
- 65.6k
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 ...
- 45.8k
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 ...
- 141k
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 ...
- 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 ...
- 78k
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....
- 82.2k
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
...
- 5,616
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 ...
- 47.6k
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 ...
- 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 ...
- 61.4k
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 ...
- 45.8k
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: ...
- 2,812
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 ...
- 29.9k
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) : ...
- 1,718
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 ...
- 33.3k
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 ...
- 45.8k
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 ...
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 ...
- 41
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.
- 1,048
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