home cooking recipes                                            home cooking recipes
Untitled
Ingredient
Title
Chef
Category

Coffee's on

By Angie Sutton

www.mothersapronstrings.com

This cold, frigid windchill inspired my baking side this week. The warmth of the oven and welcoming smell of bread baking somehow thaws the soul. Pour a steaming cup of coffee for the adults and hot chocolate for the youngsters, and these quick breads make a delicious mid-morning snack after outdoor chores.

I encourage you to explore your inner baker and try your hand at whipping up your own quick bread creation. King Arthur Flour is a great resource for understanding how ingredients work together and what you'll need to put together a successful recipe (www.kingarthurflour.com/learn).

I admit, a couple of mine ended up in the trash can because my heavy ingredients, including white chocolate chips and cranberries, were not held up by enough baking powder. I also tried using whole wheat flour, which will take a bit more experimentation to get the texture and taste successful.

My baking philosophy on quick breads is, "If the oven's going, bake a few." They freeze well without the glaze and toppings. Pull out a loaf on Saturday night and you've got breakfast waiting the next morning. Add a simple glaze and serve.


Coconut & Lime Quick Bread

This is a refreshing and light quick bread that is very pretty to serve at a brunch!

Ingredients:

1/2 c. granulated sugar
6 Tbsp. coconut oil, melted
2 large eggs
1 c. coconut milk
1 Tbsp. lime zest, about 2 limes
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. sweetened shredded coconut
For the glaze:
1 c. confectioner's sugar
2 Tbsp. lime juice

Garnish the top with 2 Tbsp. sweetened shredded coconut and 1 tsp. lime zest.

Directions:

1. Preheat oven to 350 degrees F. Prepare an 8- by 4-inch loaf pan with non-stick cooking spray.

2. In a medium bowl, whisk together sugar, coconut oil and eggs until combined. Whisk in the coconut milk and lime zest; set aside.

3. In a large bowl, stir or sift the flour, baking powder and salt. Stir in the shredded coconut.

4. Slowly add the wet mixture (step 2) to the dry mixture (step 3), stirring to combine.

5. Pour into the prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, loosen sides and turn out onto a cooling rack to cool completely. Drizzle with glaze and garnish stop with coconut and lime zest.

Apron Stings Notes: After melting your coconut oil, be sure to give it a minute to rest or it will cook your eggs in step 2.


Cranberry & Orange Quick Bread

This quick bread fills the entire house with the warm scents of cranberries and oranges as it bakes. This recipe lends itself well to four small mini loaves for sharing!

Ingredients:

1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. granulated sugar
1-2 Tbsp. orange zest, about 1 large orange
3/4 c. buttermilk
1/2 c. canola oil
2 large eggs, lightly beaten
1 Tbsp. freshly-squeezed orange juice
1/2 tsp. vanilla extract
1 c. dried or fresh cranberries
For the glaze:
1 c. confectioner's sugar
1 1/2 Tbsp. freshly-squeezed orange juice
1 tsp. orange zest

Directions:

1. Preheat oven to 350 degrees F. Prepare an 8-by 4-inch loaf pan with non-stick cooking spray.

2. In a large bowl, stir or sift together the flour, baking powder and salt; set aside.

3. In a small bowl, combine the sugar and orange zest. Use your fingers to rub together the sugar and zest until sugar is fragrant. Whisk mixture into the flour mixture; set aside.

4. In a medium bowl, combine buttermilk, oil, eggs, orange juice and vanilla.

5. Slowly add the wet mixture (step 2) to the dry mixture (step 3) stirring to combine. Fold in the cranberries.

6. Pour into the prepared pan and bake for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, loosen sides and turn out onto a cooling rack to cool completely. Drizzle with glaze.

Apron Strings Tips: This bread takes a bit longer to bake so I usually cover the top with foil the last 10 minutes to avoid over-browning the top. I like to use fresh cranberries but dried cranberries work if that is already in your pantry. To "wake up" your dried cranberries, boil 1 c. water in the microwave, put your dried cranberries in a colander and then pour the water slowly over them. Lay the cranberries on a few paper towels to damp dry.


Blueberry & Lemon Quick Bread

This is really more of a cake consistency than bread but it is so easy it's a favorite of mine to take to the office. The recipe makes two 8x4-inch loaves.

Ingredients:

1 (15.25 oz.) white cake mix
1 (3.50 oz.) pkg. lemon instant pudding mix
1 c. tap water
4 large eggs
1/2 c. canola oil
1 c. fresh blueberries
For the glaze:
1 c. confectioner's sugar
4 Tbsp. fresh-squeezed lemon juice

1. Preheat oven to 350 degrees F. Prepare two 8- by 4-inch loaf pans with non-stick cooking spray.

2. In a large bowl, use a hand mixer on high and mix together all ingredients except blueberries for 2 minutes.

3. Add the blueberries and gently fold five times to distribute them.

4. Pour into the prepared pans and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, loosen sides and turn out onto a cooling rack to cool completely. Drizzle with glaze.

Apron Strings Tips: When adding fruit like blueberries or cranberries to a wet batter, take caution that you do not overmix or bruise the berries. I use a rubber scraper and only fold a few times to distribute. You can avoid discoloration of your batter by using this technique

Google
 
Web hpj.com

Copyright 1995-2015.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com