I'm a quick bread kind of guy (pumpkin bread is my fave). I love my teflon-coated steel pans, until they start to flake and rust and I have to buy new ones so I
I have a pretty basic cornbread recipe that I make very occasionally (with a bit of canned creamed corn added). The taste seems fine, but the texture is more c
I modified a Paleo quick bread recipe so I could make it without any flour - coconut, nut, or other alternative. It is really good but super moist. Grilling it
So I am wanting to make chocolate zucchini bread and I plan on buying muffin mix from the store. I generally use apple sauce to replace eggs but I know the muff
Often, doughs (be it quickbread, enriched yeast bread or cake doughs based on these) turn out too dry or wet in home baking practice, be it by temperature issue
My husband has made this boxed Gluten Free Banana Bread Mix a number of times. It's easy, always comes out moist, and stays fresh for 3 or 4 days. Ingredients:
I have made this banana bread recipe a couple of times. The ingredients are: All-purpose flour Salt Brown sugar Baking soda Bananas Butter Eggs My understandin
In bread making you wait 30 min after mixing water and flour together so that the break protein (i.e., gluten) has time to "get strong" and build fibers. You
My mother always made banana bread when I was growing up, and my favorite part was the the fact that the top of the loaf was sweet and moist, to the point that
I know there are questions here already about Quick bread vs cake, or muffins vs cupcakes. But I'm not asking about the sugar, fat ratio thing. I'm more interes
Some quickbread recipes I make do not result in a great looking top surface, even though they taste fine. They would benefit from either an eggwash or a milkwas
It is commonly accepted that bread goes stale faster in the refrigerator, does this also apply to other wheat flour baked items, such as cakes and quick breads?
so I'm writing a story where one of the characters is trying to make some bread with minimal ingredients in a short amount of time. I'm not having much luck wit
I am going to make a quick bread recipe that calls for an 8" X 4.5" (20 cm X 11 cm) loaf pan, but I only have a 10" x 5" (25 cm X 13 cm) loa
I do understand how soda reacts with buttermilk but I do not know when. Does this happens during the baking process or does the reactions starts soon as they ar
I bought a really nice loaf pan based on the picture on a magazine cover. It is a Bundt harvest loaf pan and the bottom is molded into the shape of fallen leav