COOK OF THE WEEK - QUICK BREADS

There are some things that America can take credit for creating, even though we are a “young nation.” Two things that come to mind are jazz music and quick breads. This week’s cook column includes the history of quick breads and some unusual quick bread recipes. The end of the 18th century saw the development of quick or chemically leavened breads. Before that time most bread was made with yeast or beer, or by beating air into the dough using eggs or egg whites. The first quick breads were made by using pearl ash, crude potassium carbonate that had been recrystallized to make it pure. The pearl ash produces carbon dioxide in the dough causing it to rise. By 1850, saleratus or potassium bicarbonate was replacing pearl ash in cookbooks and sodium bicarbonate (soda) soon replaced the potassium bicarbonate. Baking powder made its appearance in the 1880s and soda and baking powder are still used today. foodreference.comKey Lime Breadthatsmyhome.com/hannah2/3 cup butter2 cups granulated sugar4 large eggs, slightly beaten2 tablespoons Key lime juice2 tablespoons lime zest1 teaspoon vanilla extract3 cups all-purpose flour2-1/2 teaspoons baking powder1 cup milk1 teaspoon salt1 cup chopped walnuts Grease 2 loaf pans. Preheat oven to 350 degrees F. Cream butter and sugar in the eggs and beat well. Pour in juice, zest and vanilla extract. Combine well; set aside. In another bowl, combine flour, baking powder and salt. Add a little of the milk into the dry mixture, then a little of the creamed mixture, alternating until all are combined. Add walnuts and mix to form a nice batter. Divide batter into 2 pans and bake for 50 to 60 minutes until brown. Makes 2 loaves.Glaze:2 tablespoons Key lime juice2/3 cup granulated sugar Mix juice and sugar and spoon over the bread after baking. Wrap. Slice in 24 thin slices.Oatmeal Carrot Date Breadleftoverqueen.com1-1/4 cups quick cooking oats or rolled oats1-1/4 cups milk2 eggs1/3 cup hazelnut oil (or rice bran oil)1 carrot finely grated3/4 cup packed brown sugar3/4 cup chopped dates and raisins mixed3/4 cup white chocolate chips 1/2 cup pine nuts1/2 cup shredded unsweetened coconut3/4 cup unbleached all purpose flour3/4 cup whole wheat flour3-1/2 teaspoons baking powder1 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon nutmeg Combine oats and milk in a large bowl and let stand for 15 minutes. Preheat oven to 400 degrees F. Grease the bread pan. Into oat and milk mixture, add egg, oil, brown sugar, grated carrot, chopped dates, raisins, white chocolate chips, pine nuts and coconut. In a separate bowl combine regular flour, whole wheat flour, baking powder, salt, cinnamon and nutmeg. Mix to combine. Add the bowl of dry ingredients to the large bowl of wet ingredients and stir only until everything is moist (do not over stir). Pour batter into bread pan. Bake at 400 degrees F for about 55-65 minutes. Stick a toothpick in the center, if it comes out clean- it is done. Remove from oven and let cool – remove from the pan.Glazed Lemon Breadbreakfast-and-brunch-recipes.com1/4 cup soft butter3/4 cup sugar2 eggs2 teaspoons grated lemon zest1/2 teaspoon salt2 cups flour2-1/2 teaspoons baking powder1/2 teaspoon salt3/4 cup milk1/2 cup finely chopped pecans (optional) Preheat oven to 350 degrees. Grease and flour a 9” x 5” loaf pan. In a medium bowl, beat butter and sugar together until fluffy. Add eggs and beat well. Add dry ingredients alternately with milk, mixing well after each addition. Pour into a greased and floured loaf pan and bake at 350 degrees for 45-50 minutes, until a toothpick comes out clean from the center. Place on wire cooling rack. After the bread cools for 10 minutes, prick top with fork and pour glaze over top.Lemon Glaze:2 tablespoons lemon juice1/4 cup powdered sugar In a small saucepan or microwave safe bowl, mix lemon juice and powdered sugar and heat until warm. Let cool and remove from pan. Cool the glazed lemon bread completely and slice thin to serve.Hawaiian Bread IIIallrecipes.com1 cup margarine, softened2 cups white sugar4 eggs1 cup mashed banana15 ounce can crushed pineapple with juice4 cups all-purpose flour1 teaspoon baking soda2 teaspoons baking powder3/4 teaspoon salt1/2 cup flaked coconut1/2 cup chopped walnuts Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, cream margarine and sugar together until light and fluffy. Mix in eggs, bananas and pineapple. In a separate bowl, sift together flour, baking soda, baking powder and salt. Stir flour mixture into egg mixture. Fold in coconut and walnuts. Pour batter into prepared loaf pans. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Makes 2 - 8x4 inch loavesOrange Blueberry Breadfood.com, Cheryl E.2-1/4 cups flour3/4 cup firmly packed brown sugar3 teaspoons baking powder1 teaspoon salt1/4 cup softened butter1 egg1/2 cup milk2 tablespoons grated orange rind1/4 cup orange juice1 cup blueberries (thawed and drained if frozen) In a large mixing bowl combine all the ingredients except the blueberries. Mix at low speed until well blended, then beat at medium speed for 2-minutes. Fold in the blueberries. Turn into a loaf pan which is greased on the bottom only. Bake at 350-F for 60-70 minutes until done. Cool 10 minutes then remove from pan and let cool fully before slicing.Rocky Road Breadbakespace.com, krashed242 cups all purpose flour2 teaspoons baking powder2 tablespoons sugar1/2 teaspoon salt1/4 cup butter or margarine1 cup mini marshmallows1/4 cup toasted almonds3/4 cup milk1 egg, slightly beaten1 cup chocolate chips, lightly dusted with flour Preheat oven to 350 degrees. Grease well a 9x5x3” loaf pan. Mix dry ingredients in a bowl and cut in butter until mixture resembles coarse crumbs. Stir in mini marshmallows and toasted almonds; mix well. Combine milk and beaten egg; pour into flour mixture and stir just to moisten. Fold in chocolate chips. Turn into prepared pan. Bake 40-45 minutes or until toothpick comes out clean. Let cool in pan 10 minutes and turn out onto wire rack to cool.Caramel Apple Quickbreadfood.com, Marie15 caramels1-1/2 cups flour, divided1/2 cup room temperature butter2 cups confectioners’ sugar1-1/2 teaspoons vanilla3 eggs1 teaspoon cinnamon1 teaspoon allspice1/4 teaspoon salt2 apples, cored, peeled and finely chopped Heat oven to 350 degrees and grease and flour a 9x5 loaf pan. Unwrap caramels and with a scissors, cut each one into 8 small pieces. Toss caramels with 1 tablespoon of the flour in a small bowl to keep them from sticking together; set aside. Beat together butter, sugar and vanilla until fluffy. Add eggs, one at a time and beat well after each. In another bowl, stir together remaining flour, cinnamon, allspice and salt. Add flour mixture to butter mixture and blend well. By hand, stir in apples and caramel mixture. Spoon batter into prepared pan. Bake for 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool completely on a wire rack, then remove from pan.Cardamom-Cherry Jam1 stick unsalted butter, room temperature1 cup granulated sugar2 eggs1-1/2 cups Gold Medal unbleached, all-purpose flour1 teaspoon ground cardamom1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1/2 cup sour cream1/2 cup tart cherry jam Preheat oven to 350 degrees F and lightly grease an 8 x 4 loaf pan. Set aside. In a large bowl or bowl of a stand mixer, cream together butter, sugar and eggs until light and fluffy. In a separate, medium bowl, whisk together flour, cardamom, cinnamon, ginger, baking powder, baking soda and salt. In yet another small bowl, combine sour cream and jam. Alternately add dry ingredients and sour cream mixture into the large bowl with the butter mixture and combine, beginning and ending with the dry ingredients and scraping down the sides of the bowl after each addition. Pour batter into prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center of the bread comes out clean. Allow to cool in loaf pan 10 minutes before removing and placing on a cooling rack to cool completely. Serve with mascarpone cream or a hearty spoonful of extra cherry jam. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.