QUICK BREADS
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Quick Breads
Banana Bread
Strawberry or
Peach Bread
BANANA BREAD
1-1/2 cups (6 ounces) light plain flour
2/3 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
2 extra large eggs, lightly beaten
1/4 cup sour cream
1 teaspoon vanilla essence
When beep sounds add:
2/3 cup mashed banana
1/3 cup finely chopped walnuts
Method
Into baking pan measure flour, sugar, baking
powder, soda and salt. Add oil, eggs, sour
cream and vanilla essence. Insert pan securely
into unit and close lid. Select “CAKE” setting
and press “START”. When beep sounds after
about 5 minutes, add mashed banana and nuts.
Press “START” again. The “COMPLETE”
light will flash when bread is done.
Using oven gloves, remove pan from unit and
pull out kneading rod. Turn bread out onto
cooling rack. Cool and slice thinly to serve.
Banana Chocolate Chip Bread:
Prepare
bread as above through “CAKE” setting.
When beep sounds, add mashed banana and
1/3 cup chopped chocolate chips. Omit nuts.
Continue as directed.
“Quick” breads are just that-they use chemical leavening such as baking powder and/or baking soda for
their structure rather than yeast. So they do not require rising or kneading, they can be baked as soon as
the ingredients are mixed. That is why the “CAKE” setting on the Home Bakery is perfect for mixing
and baking these simple breads.
Quick breads prepared in the Home Bakery will not fill your bread pan. They rise to about 3 to 4 inches
in height – a typical volume for conventionally baked quick breads.
Creating Your Own Quick Bread Recipes
Follow these guidelines for creating your own recipes for flavourful quick breads in the Home Bakery:
In general, a cookbook recipe for a 9 x 5 inch or 8 x 4 inch loaf will be a food candidate for the Home
Bakery. These recipes call for between 1 and 2 cups of flour and require no special mixing techniques
such as beating egg whites.
Very heavy breads such as those made with mostly whole-grain flours and lots of additions such as nuts
and raisins should be avoided for the Home Bakery.
Use the recipes in this section as a guide to adding ingredients to breads such as raisins, nuts and dried
fruits.
The “CAKE” course setting is the only mode in which quick breads can be successfully made in the
Home Bakery. The “MEMORY”, “TIMER”, “BAKING DEGREE”, and “HOME MADE MENU”
functions can not be used for quick breads.
STRAWBERRY OR PEACH BREAD
1/3 cup milk
2/3 cup
strawberry, peach or any other preserve
3 eggs
1/2 teaspoon vanilla essence
1/2 cup butter or margarine softened
1/2 cup sugar
2/3 cup oats
1-1/3 cups self raising flour
When beep sounds, add:
1/3 cup ground walnuts (optional)
Method
Into baking pan measure milk, preserve, eggs,
vanilla essence, margarine, sugar and oats.
Add flour. Insert pan securely into unit and
close lid. Select “CAKE” setting and press
“START”. When beep sounds after about 5
minutes, add ground walnuts. Press “START”
again. The “COMPLETE” light will flash
when bread is done.
Using oven gloves, remove pan from unit and
pull out kneading rod. Turn bread out onto
cooling rack. Cool and slice thinly to serve.
