Quick Breads

Subterms

    Latest story

    Date-Ginger-Chocolate Scones

    ha scritto per te

    Line a baking sheet with parchment paper.In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or your hands, cut in cold butter until mixture is crumbly. Stir in chocolate, ginger, and dates. Add 1 cup (240 grams) cold cream and vanilla, stirring with a fork just until it starts to come together; knead in bowl until dough comes together.Turn out dough onto a lightly floured surface. Pat or roll dough into a 1½-inch- thick rectangle. Using a bench or bowl scraper, cut dough in thirds. Stack dough on top of each other, and flatten to 1½ inches thick. Repeat cutting and stacking procedure once.Pat or roll dough into a 10×5-inch rectangle (about 1 inch thick). Using a sharp knife or a floured bench scraper, cut dough into 8 (2½-inch) squares. (See Note.) Place 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.Preheat oven to 375°F (190°C).Brush remaining 1 tablespoon (15 grams) cold cream onto scones. Garnish with turbinado sugar, if desired.Bake until golden brown, 16 to 20 minutes. Let cool on pan for 5 minutes. Serve warm, or let cool completely on a wire rack. Store in an airtight container for up to 3 days. LEGGI TUTTO

    consigliato per te

    • in Recipes

      Cheddar-Jalapeño-Green Onion Biscuits

      ha scritto per te

      For a no-fuss recipe packed with flavor, these mildly spicy biscuits deliver. Using the sheet pan as your server, a dozen flaky biscuits go from the oven to the party in no time. Staying in? Freeze separated biscuits in an airtight container; reheat one in the microwave for breakfast in seconds. Cheddar-Jalapeño-Green Onion Biscuits Preheat […] LEGGI TUTTO

    • in Recipes

      Gluten-Free Caramelized Banana Bread

      ha scritto per te

      Banana bread is always a crowd-pleaser, but this caramelized version is one of our crowning achievements. Think of this as a breakfast bread version of Bananas Foster. Topped with golden Caramelized Banana halves and offering a hint of cinnamon flavor, this loaf is all about taking the banana to the nth power of sweetness. Thanks […] LEGGI TUTTO

    • in Recipes

      Strawberry-Ricotta Muffins

      ha scritto per te

      Topped with a crunchy streusel, these muffins aren’t just a great on-the-go breakfast; they’re an indulgent snack, a fruity dessert, or a simply elegant brunch bread. A combination of melted butter and oil create a moist crumb, creamy ricotta cheese adds richness, and sweet strawberries provide a burst of fresh flavor to every bite. Strawberry-Ricotta […] LEGGI TUTTO

    • in Recipes

      Hummingbird Scones

      ha scritto per te

      As simple as they are delicious, these Southern classic-inspired scones include every flavor of the beloved cake but in quick bread form. Bursting with fruity banana, lightly tangy pineapple, and toasted, crunchy pecans, these scones balance perfectly between decadence and light, fresh flavors. Finished with a classic Vanilla Cream Cheese Glaze, it’ll almost be like […] LEGGI TUTTO

    • in Recipes

      Rosemary Cheddar Bread

      ha scritto per te

      Herbaceous and cheesy, this cheddar-packed, crisp-topped quick bread will steal the spotlight of any weeknight—or weekend—dinner. Rosemary Cheddar Bread Preheat oven to 350°F (180°C). Butter an 8×4-inch loaf pan. In a large bowl, whisk together milk, sour cream, melted butter, and egg. Add flour and all remaining ingredients, stirring just until dry ingredients are combined. […] LEGGI TUTTO

    • in Recipes

      Brian Hart Hoffman’s Buttermilk Biscuits

      ha scritto per te

      Though he was born and raised in Birmingham, Alabama, our editor-in-chief Brian is a citizen of the world whose background as a flight attendant and career in publishing have allowed him to travel the globe in search of the best baked goods. He’s fallen in love with specialties from France, Portugal, England, and even Japan, […] LEGGI TUTTO

    • in Recipes

      Glazed Pumpkin Spice Scones

      ha scritto per te

      Using cold cream helps keep the butter from melting as you work the dough and creates a flakier crumb structure. With delicious warm spices and sweet squash flavor, these scones will become your quick fall treat on repeat. Glaze Pumpkin Spice Scones Line a baking sheet with parchment paper. In a large bowl, whisk together […] LEGGI TUTTO

    • in Recipes

      Mexican Street Corn Bread with Lime Butter

      ha scritto per te

      Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, chili powder, salt, baking soda, and cumin.In a large bowl, whisk together sour cream, oil, milk, and eggs. Add cornmeal mixture, and whisk until almost combined. Stir in corn, queso fresco, cilantro, and garlic until well combined. Spread batter into prepared pan.Bake until golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 40 to 50 minutes, covering with foil during final 10 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Using excess parchment as handles, remove from pan; serve warm with Lime Butter. Store in an airtight container for up to 3 days. LEGGI TUTTO