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Posts Tagged ‘quick bread recipe’

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The February Daring Baker’s challenge was to make any kind of quick bread that you wanted. I chose to make a basic sweet bread and really, this was delicious. Really great comfort food with a mild and sweet flavour, it was so good eaten on its own or toasted with some honey.

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles. (Those are the blog-checking lines, we all know I don’t write that politely.)

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You should make this, seriously. I say that about a lot of recipes, but only about the worthwhile ones, I promise. This recipe has two parts, the bread itself and a glaze. It doesn’t take any longer from start to finish than an hour and fifteen minutes, tops. This simple batter yields a light cake that just begs to be accompanied with a cup of tea.

Ingredients (makes one standard 9”x5” loaf)

2 cups/250g cream flour

1 cup/225g granulated sugar

1 teaspoon baking soda

Pinch of salt

1 large egg

1 cup/240ml buttermilk (or regular milk with 1 tablespoon of lemon juice, let sit for 10 minutes)

1/4 cup/60ml mild oil such as sunflower oil

1 teaspoon vanilla essence

1 tablespoon honey

For the glaze: 1/3 cup/35g icing sugar and 1-2 teaspoons of milk, with 1 teaspoon of honey.

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  • Preheat oven to 180ºC. Grease and line a loaf tin.
  • Sift the dry ingredients together. In a separate bowl whisk together the wet ingredients.
  • Make a well in the centre of the dry mix and pour in the wet. Stir until just combined (literally, this is important). The batter will be thick and lumpy with streaks of flour.
  • If you want to add nuts or fruit, do so at this stage.
  • Bake in your prepared tin for 40-50 minutes, depending on your oven. It’s done when risen and browned, a skewer or thin knife should come out clean. If the top is browned before the middle is fully baked, cover with tinfoil and continue baking until done.
  • While the loaf is cooling, mix your glaze. Slowly add the milk to the icing sugar until you reach the consistency you want (personally I like it to be thin so that the glaze sinks through the loaf).
  • While the loaf is still warm, poke small holes throughout to allow the glaze to drizzle through. Pour the glaze over and allow to set.

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