Savory Quick Breads: In the Pantry Quick Breads, #3

By Joyce Middleton

26 Savory Quick Bread Recipes
Loaves, Muffins, and Flat Breads - Pictures included of each recipe

Savory Quick Breads is a collection of loaves, muffins, and flat breads you can make using the quick and simple quick bread method. If you also enjoy Artisan breads, focaccia, and flat breads, then I guarantee you're going to love this collection of recipes to make savory breads the quick and easy way.  

The quick bread method isn't limited to banana bread and muffins; you can replace the boring sandwich and the time and money it takes to make them when you bake a savory loaf, muffin or flat bread. I'll even show you how to stay on your food budget and eliminate expensive prepared foods when you can quickly bake them yourself.

Quick bread recipes are equally good served warm, at room temperature, or even toasted. Bake a loaf with left-overs in your kitchen and replace the costly ingredients you currently purchase for sandwiches.

Here's a few of the recipes included:

• Asian Beef Bread
• Brown Sugar Ham And Spinach Bread
• Cheesy Beef & Chive Bread
• Chicken Artichoke Bread
• Chicken Zucchini Parmesan Bread
• Feta & Black Olive Bread
• Ham And Swiss Bread
• Pepper Beef Bread
• Pepperoni & Roasted Peppers Bread

You could have a loaf in the oven in 15 minutes, ready to take out of the oven in the next hour!

• Language: English
• Publisher: In the Pantry
• Release date: Oct 27, 2022
• ISBN: 9798215166963

Book preview

SAVORY QUICK BREAD BASICS

You can think of savory quick breads as being like the wonderful, fragrant artisan and flat breads so popular today. Take a basic recipe for the quick bread and change it ever so slightly to make savory muffins, pizza, or pan bread. When you purchase these breads in the store, they are made with yeast and other additives you may not be aware of. Baking bread in your home allows you to control what ingredients you and your family consume and stay on your food budget.

The most important reason to use savory quick breads is to avoid the time it takes to bake using yeast. You won't get the exact same texture, but you will produce bread that can replace the time it takes to make sandwiches for lunch, make last-minute appetizers, or roll out biscuits for your dinner.

Each of the recipes included in this book have been seasoned for the meat and vegetables used. Once you start making savory quick breads, you might even find yourself getting creative with leftover ingredients you have in your refrigerator. For instance, you might not have enough leftovers to make a casserole or even serve as a meal, but you can use it up in your quick bread.

Welcome to cooking and baking with what you have in your pantry!  If you don't have one or more of the exact ingredients in the recipe, try using what you do have to achieve the flavor combinations you and your family prefer.

How to Use These Recipes

I have never liked to be penned into a corner by a recipe. In other words, if a recipe looks interesting to me, I won't avoid the recipe just because I don't have one or more of the minor ingredients - I never run to the store just to make a recipe. If I have the basic ingredients, I'll make do with what I have in the pantry or even substitute other minor ingredients. Then if I like the recipe, I'll make the investment the next time I plan to make it.

One of the first comments I received from the initial preview of this cookbook was that the reader doesn't eat meat or cheese, so she wouldn't be able to make any of the recipes. I immediately responded that she could still make the recipes. Just remove the meat and cheese and replace with a vegetable or just the seasonings in the recipe. To be honest, I had not thought of this when I designed the recipes, so I have added substitute ingredients for each recipe.

Using Flour

All these recipes have been tested using all-purpose and whole-wheat flour. I have found that using half of each requires no change in the liquid specified in the recipe. When replacing all the flour with whole-wheat, you may need 1-2 tablespoons extra of milk and/or oil. For instance, if the batter is crumbly and not moist, you're going to need more liquid. The consistency of the batter is that it will need to be spooned into the baking pan; it will not