Good Eating's Quick Breads

By Chicago Tribune

A selection of no-fail, simple bread recipes—from muffins to pancakes to sweet and savory loaves from the Chicago Tribune’s award-winning food writers.
 
Good Eating’s Quick Breads provides a broad selection of quick bread recipes—all of which are made with a leavening agent like baking powder or soda instead of yeast to permit immediate baking—that are easily prepared and always enjoyed.
 
An engaging and helpful introduction to baking quick breads precedes recipes that cover everything from scones, muffins, and pancakes to biscuits, savory loaves, and sweet loaves baked with fruits, nuts, and spices. For those who rarely bake, or even for those who regularly do looking for something new, quick breads are perfect sure-success recipes that can be prepared for any occasion.
 
Written in the friendly tone of the Chicago Tribune and compiled from recipes kitchen-tested by the staff’s award-winning food writers, Good Eating’s Quick Breads is a terrific addition to any home cook’s library. Filled with full-color photographs, helpful hints, and interesting back-stories, this book is a wonderful, straightforward way to add a unique twist to any chef’s repertoire.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Oct 2, 2012
• ISBN: 9781572844322

Book preview

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Good Eating’s Quick Breads

Chicago Tribune Staff

Copyright 2012 by the Chicago Tribune

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including copying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

Chicago Tribune

Tony W. Hunter, Publisher

Vince Casanova, President

Gerould W. Kern, Editor

R. Bruce Dold, Editorial Page Editor

Bill Adee, Vice President/Digital

Jane Hirt, Managing Editor

Joycelyn Winnecke, Associate Editor

Peter Kendall, Deputy Managing Editor

Ebook edition 1.0 September 2012

ISBN-10 1-57284-432-9

ISBN-13 978-1-57284-432-2

Agate Digital is an imprint of Agate Publishing. Agate books are available in bulk at discount prices. For more information visit agatepublishing.com.

TABLE OF CONTENTS

ABOUT THIS BOOK

MUFFINS AND SWEET ROLLS

Chocolate-Chip Muffins

Cherry Bran Muffins

Applesauce Muffins

Heartland Apple Nut Muffins

Favorite Oat Bran Muffins

Cinnamon Rolls

Bobbie Mellulis’ Cinnamon Rolls

PANCAKES

Heavenly Hots

Homemade Pancake Mix

Fresh Blueberry Pancakes

Foolproof Pancakes

Oatmeal Pancakes

Oatmeal Pecan Pancakes

Pumpkin Flapjacks with Cider Walnut Syrup

SCONES

Basic Scones

Irish Scones

Mary Dugan’s Currant Scones

Cheese Scones

Mocha Scones

BISCUITS

Classic Golden Buttermilk Biscuits

Sweet Potato and Spice Biscuits

Melted Cheddar-Glazed Biscuits

Sherry Currant Tea Biscuits

Baking-Powder Drop Biscuits

SAVORY LOAVES AND CORNBREADS

Mary Foley’s Soda Bread

Irish Soda Bread

Beer Bread

Sauerkraut Beer Bread

Sweet-Potato Hush Puppies

Cornbread with Honey Sage Butter

Jalapeno Corn Muffins

SWEET LOAVES

Banana Bread

Tasty Cranberry-Orange Bread

Chocolate Quick Bread

Standoffish Cinnamon Loaf

Orange Zest Date-Nut Bread

Favorite Pumpkin Bread

Maui Bread

Whole Wheat Bread

Strawberry Quick Bread

Zucchini Bread

Poppyseed Bread

CAKES

Pineapple Upside Down Cake

Prize-Winning Persimmon Pudding

Indiana-Style Persimmon Pudding

Linda Bland’s Coconut-Pineapple Cake

Mary Meade’s White Fruitcake

Chocolate Shortcake with Fresh Berries

SOURCES

ABOUT THIS BOOK

The recipes in this book were selected from 25 years of the Chicago Tribune’s best food reporting. Several of the recipes were created in the Tribune test kitchen. Many of the recipes include nutrition information to aid in menu planning.

MUFFINS AND SWEET ROLLS

Chocolate-Chip Muffins

The muffin method is one of the basic mixing methods for quick breads, the category of baked goods that includes, among other things, such lovelies as scones, pancakes, crepes and banana bread.

Preparation time: 15 minutes

Cooking time: 18 minutes

Yield: 1 dozen

1 cup plus 2 teaspoons all-purpose flour

1 cup oat bran or oat flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon kosher salt

3 eggs

1/2 stick (1/4 cup) unsalted butter, melted

1 cup each: half-and-half, dark chocolate chips

1. Heat oven to 400 degrees. Sift 1 cup of the all-purpose flour, oat bran, sugar, baking powder and salt together in a medium bowl; set aside.

2. Whisk eggs in a medium bowl until light and airy. Whisk half-and-half and melted butter into eggs; set aside. (Don’t worry if some of the butter solidifies when it hits the cold liquid.)

3. Toss the chocolate chips with remaining 2 teaspoons of the flour; set aside. Make a well in center of the dry ingredients. Add liquid all at once; add the chocolate chips. Quickly combine with a rubber spatula, scraping from the bottom of the bowl. Mix only until the dry ingredients are just moist, a few seconds. (Don’t worry if there are lumps.)

4. Divide batter evenly among greased muffin tins with a 1/4-cup measuring cup; bake until light brown and a tester inserted in the center comes out clean, about 18 minutes.

Nutrition information

Per serving: 236 calories, 42% of calories

Reviews for Good Eating's Quick Breads

[molecular-1 · Rating: 5 out of 5 stars]

Comprehensive Guide for Non-Leavened Baking

From muffins to scones, bread to pancakes, pudding to desserts, this pamphlet has a wonderful collection. I love the sweet potato hush puppies. The cinnamon roll recipes are fabulous as well, even though they cheat and use yeast. A