quick bread

Bready or Not Original: Marmalade Pecan Bread

Posted by on Jun 2, 2021 in Blog, Bready or Not, breakfast, british, quick bread | Comments Off on Bready or Not Original: Marmalade Pecan Bread

Orange marmalade is delicious stuff atop an English muffin or toast, and it’s also amazing incorporated into this Marmalade Pecan Bread.

Bready or Not Original: Marmalade Pecan Bread

If your jar is large enough, you can use some marmalade in the glaze, too–but worry not if your jar is smaller. Just use orange juice instead!

Bready or Not Original: Marmalade Pecan Bread

This bread has a tender, delicious crumb. You get some orange in every bite, and the pecans pieces add a great crunch for contrast.

Bready or Not Original: Marmalade Pecan Bread

This is ideal for a breakfast or brunch, but really, it would be a nice bedtime snack, too. Something cozy, delicious, and a touch sweet.

Bready or Not Original: Marmalade Pecan Bread

I cut the bread into slices and found it froze and thawed well, too. A tiny bit of glaze stuck to the plastic wrap, but it wasn’t that bad at all.

Bready or Not Original: Marmalade Pecan Bread

Modified from Taste of Home Church Potluck 2015.

Bready or Not Original: Marmalade Pecan Bread

The vibrant, citrusy bread is infused with a jar of orange marmalade! Pecans add a lovely crunch throughout. This is a great breakfast or brunch treat.
Course: Breakfast, Snack
Cuisine: American, British
Keyword: citrus, pecans, quick bread
Author: Beth Cato

Equipment

  • 9x5 loaf pan
  • parchment paper

Ingredients

  • 12 ounce orange marmalade jar or a 10oz jar with a modified glaze
  • 1/2 cup unsalted butter 1 stick, softened
  • 1/2 cup brown sugar packed
  • 2 eggs room temperature
  • 2 2/3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/3 cup orange juice plus more, if needed for glaze
  • 1/2 cup pecans chopped
  • 1/2 cup confectioners' sugar

Instructions

  • Preheat oven at 350-degrees. Cut a piece of parchment to fit long-ways in the loaf pan, extending up either side. Grease the pan, place the paper inside, then grease again. Set aside.
  • If using a 12 ounce jar of marmalade, measure out two ounces to set aside.
  • In a large bowl, beat together butter and brown sugar until blended. Add eggs, one at a time. Gradually mix in the 10 ounces of marmalade.
  • In a separate bowl, mix together flour, baking powder, cinnamon, and salt.
  • Slowly beat the dry ingredients into the wet, until just combined. Fold in the pecans.
  • Pour batter into the loaf pan. Bake for 45 minutes; check on bread, and cover with foil if it is becoming too browned on top. Continue baking for another 15 to 20 minutes (that is 60 to 65 minutes total), until the very middle passes the toothpick test. Let rest in pan for about 10 minutes, then use the parchment sling to pull the bread out to set on a cooling rack.
  • After the bread cools completely, mix together the remaining marmalade and the confectioners' sugar to form a thick glaze; alternatively, if a smaller jar was used, add orange juice by teaspoons into the sugar until a thick glaze is formed.
  • Let set for 20 minutes before slicing in. Store at room temperature in a sealed beg or plastic wrap. Bread can also be sliced and frozen for later enjoyment.

OM NOM NOM!

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    Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

    Posted by on Mar 17, 2021 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

    This is a pie like none I have made before: like a gigantic chewy oatmeal cookie with a spiced crust, embodied with a refreshing zing of whiskey.

    Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

    This Honey Oat Pie in a Cinnamon Pie Crust will blow your mind in the best of ways. Texture wise, it is moist and chewy without being soggy (be sure to use old-fashioned/rolled oats!).

    Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

    Flavor-wise, you taste the toasted oats, a wonderful mix of warm spices, and the freshness of the whiskey. There’s only a tablespoon and a half in there but the flavor of the whiskey still comes through.

    Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

    I used Jameson Irish Whiskey, in keeping with the origins of the original version of the recipe: the July/August issue of Bake from Scratch Magazine, my favorite food magazine these days.

    Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

    I imagine you can omit the whiskey from the recipe without it being detrimental to the taste or texture, but I haven’t tried that myself.

    This is a great pie to have for breakfast (the alcohol’s effect burns off in baking), or snack, or dessert.

    Bready or Not: Cinnamon Pie Crust

    This basic pie crust comes together quickly and would complement many sweet pie recipes. Mix up, chill the dough for at least an hour (or freeze for much later), and you can form the crust and go from there! This makes enough dough for ONE pie shell. Modified from Bake from Scratch Ireland Issue July/August 2020.
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: pie
    Author: Beth Cato

    Equipment

    • food processor
    • pie plate
    • plastic wrap

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 1/2 Tablespoons white sugar
    • 1 teaspoon kosher salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 cup unsalted butter 1 stick, cold, cut into chunks
    • 3 Tablespoons ice water plus more if needed

    Instructions

    • In a large food processor, pulse together the flour, sugar, salt, and cinnamon. Add the butter pieces. Pulse until they are almond-sized, then add the ice water. Pulse until mixture can form a ball, adding a touch more water if needed to make it cohesive.
    • Turn out dough onto a lightly floured surface. Gently knead to shape into a disk. Tightly encase in plastic wrap and let chill in fridge for at least an hour, or up to a few days. Dough can also be frozen for up to two months.

    OM NOM NOM!

      Bready or Not: Honey Oat Pie

      This rich and chewy nut-free pie is like an oversize oatmeal cookie with a pleasant zing of whiskey. That’s right, whiskey. Modified from Bake from Scratch Ireland Issue July/August 2020.
      Course: Breakfast, Dessert, Snack
      Cuisine: American, irish
      Keyword: alcohol, oats, pie
      Author: Beth Cato

      Equipment

      • pie plate
      • parchment paper
      • pie weights

      Ingredients

      • single-layer pie crust
      • 1 1/3 cups old-fashioned oats also called rolled oats
      • 2/3 cup brown sugar packed
      • 1 1/4 teaspoons kosher salt
      • 1/4 teaspoon ground ginger
      • 1/8 teaspoon ground nutmeg
      • 1/2 cup light corn syrup
      • 6 Tablespoons unsalted butter melted
      • 1/3 cup honey
      • 1 1/2 Tablespoons Irish whiskey such as Jameson
      • 2 teaspoons vanilla extract
      • 4 large eggs room temperature

      Instructions

      • Preheat oven at 400-degrees

      Prepare pie crust

      • Let pie dough soften at room temperature for 10 to 15 minutes. Lightly flour a surface and roll out dough to a 12-inch circle and transfer it to a 9-inch pie plate. Press into plate to shape, crimping edges as desired. Freeze crust until firm, about 15 minutes.
      • Drape a large piece of parchment paper over pie crust. Fill to the top with pie weights.
      • Bake crust until edges are turning golden, about 10 to 15 minutes. Carefully remove weights and parchment paper.
      • Bake crust an additional 10 minutes to set. Cover the edges with foil if it is getting brown too quickly. Set aside on rack to cool while the filling is assembled.

      Prepare filling

      • Reduce oven temperature to 350-degrees.
      • Line a rimmed baking pan with parchment paper. Place oats in pan.
      • Bake them until they are lightly toasted, about 10 minutes, giving them a stir or two during. Set them aside to cool.
      • Lower oven temperature again, this time to 325-degrees. Move the oven rack to the lower third of the oven.
      • In a big bowl, mix together the brown sugar, salt, ginger, and nutmeg. Add the corn syrup, melted butter, honey, whiskey and vanilla, making sure to scrape the bottom of the bowl. Add eggs one at a time, stirring well after each addition, and end by incorporating the oats until they are coated. Pour everything into the parbaked crust.
      • Bake until the filling is set and slightly puffed, about 40 minutes. Check on the pie about halfway and cover the edges the foil if they are getting too brown. The done pie will register at 200-degrees if checked with an instant thermometer.
      • Let pie cool completely on rack before slicing in. Store covered by foil in the fridge or at room temperature. Keeps for several days.

      OM NOM NOM!

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        Bready or Not Original: Honey Cornbread Loaf

        Posted by on Jan 27, 2021 in Blog, Bready or Not, quick bread, side dish | Comments Off on Bready or Not Original: Honey Cornbread Loaf

        Cornbread is good ol’ basic American comfort food, perfect to warm up bellies at this time of year.

        Bready or Not Original: Honey Cornbread Loaf

        Sometimes, though, you don’t want a huge batch of cornbread. Just enough for a meal or two, maybe. That’s where this recipe comes in.

        Bready or Not Original: Honey Cornbread Loaf

        It makes a 9×5 loaf pan of delicious cornbread. Leftovers keep well wrapped up at room temperature, and the bread can also be frozen to eat later.

        Bready or Not Original: Honey Cornbread Loaf

        This cornbread is soft with a strong cornbread flavor highlighted with a touch of sweetness. Heat it up, add some butter, and you’re set.

        Bready or Not Original: Honey Cornbread Loaf

        Eat it by itself for a warming snack. Make it to go along with chili or soup or a roast. However you eat it, it’ll be yummy.

        Bready or Not Original: Honey Cornbread Loaf

        This small loaf is perfect for one person or a small family. It keeps well at room temperature for days, and can be frozen for later enjoyment, too.
        Course: Side Dish
        Cuisine: American
        Keyword: quick bread
        Author: Beth Cato

        Equipment

        • 9x5x3 loaf pan

        Ingredients

        • 1 1/2 cups cornmeal
        • 1/4 cup all-purpose flour
        • 1/4 cup golden flax meal
        • 1 1/2 teaspoons baking powder
        • 1/2 teaspoon salt
        • 1/2 cup vegetable oil
        • 1/2 cup sour cream or substitute plain yogurt or crème fraiche
        • 1/4 cup honey
        • 2 large eggs room temperature

        Instructions

        • Preheat oven at 350-degrees. Line a 9×5-3 loaf pan with a parchment paper sling along the long side, with enough paper sticking up on each side to grip it.
        • In a medium bowl, stir together cornmeal, flour, flaxseed meal, baking powder, and salt.
        • In a big bowl, beat together oil, sour cream, honey, and eggs. Add in the dry ingredients until just mixed. Pour batter into the pan.
        • Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cool at least 10 minutes before using paper sling to set cornbread on cutting board.
        • Cornbread keeps well for days well-wrapped at room temperature. It can also be frozen for later enjoyment.

        OM NOM NOM!

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          Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          Posted by on Dec 23, 2020 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          Yorkshire puddings are what many Americans also know of as popovers–light, airy, crisp sponges perfect to eat with a roast and gravy!

          Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          This recipe is for a small batch of puds. Since they are so airy (if they rise right), the six puddings of this recipe are perfect for two or three people.

          Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          Cheese makes everything better, of course. I used Dubliner Irish Cheddar, as it is available at my nearest Costcos for a good price.

          Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          Use a good quality cheddar here to really take these puddings to the next level.

          Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          Modified from Bake from Scratch Magazine.

          Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          These cheesy Yorkshire puds are perfect to serve with a holiday roast and gravy! Unlike many recipes, this makes a small batch of six puddings, enough for 2 or 3 people. These are light, airy, and oh-so-cheesy. Use the best cheddar you can find–you'll be able to taste the difference.
          Course: Side Dish
          Cuisine: British
          Keyword: cheese, quick bread
          Servings: 2
          Author: Beth Cato

          Equipment

          • metal muffin pan
          • blender

          Ingredients

          • 3/4 cup milk or half & half
          • 2 large eggs room temperature
          • 3 Tablespoons unsalted butter melted, divided
          • 3/4 cup all-purpose flour
          • 1/2 teaspoon kosher salt
          • 1/4 cup quality cheddar cheese (25 grams), freshly grated
          • 1 1/2 Tablespoons fresh chives chopped, plus more for garnish

          Instructions

          • Preheat oven at 425-degrees.
          • In the container of a blender, place milk, eggs, 1 tablespoon melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.
          • In a small bowl, toss together grated cheese and chives.
          • Place a 12-cup muffin pan in oven for 5 minutes to preheat.
          • Remove muffin pan from oven, and quickly spoon the remaining 2 tablespoons melted butter into the 6 muffin cups that are being used. Return pan to oven for 2 minutes.
          • Remove pan from oven. Working fast, spoon or pour batter into buttered muffin cups, dividing as evenly as possible. Top each with a spoonful of cheese mixture.
          • Bake until puffed and golden brown, 15 to 18 minutes. Garnish with more chives, if desired. Serve immediately. Yorkshires are best fresh as they deflate after baking.

          OM NOM NOM!

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            Bready or Not Original: Snickerdoodle Swirl Loaf

            Posted by on Sep 23, 2020 in Blog, Bready or Not, breakfast, cake, quick bread | Comments Off on Bready or Not Original: Snickerdoodle Swirl Loaf

            This Snickerdoodle Loaf Cake is proof, yet again, that snickerdoodles are awesome in any form.

            Bready or Not Original: Snickerdoodle Swirl Loaf

            I made this based on a recipe in Bake from Scratch and had to modify it significantly to make it more snickerdoodly (that is totally a word) and work overall.

            Bready or Not Original: Snickerdoodle Swirl Loaf

            The foremost issue on my first bake is that, despite the toothpick test, my loaf wasn’t fully baked. It ended up collapsing as it cooled. I had to gut the middle of the cake, but the majority of it was edible.

            Bready or Not Original: Snickerdoodle Swirl Loaf

            Not only was it edible, but my husband loved it. Therefore, he was happy when I baked it again, with more modifications–including a longer bake time.

            Bready or Not Original: Snickerdoodle Swirl Loaf

            This cake is a great keeper, too. It tasted great for a full five days. It might last even longer than that.

            Bready or Not Original: Snickerdoodle Swirl Loaf

            I guess I’d need to bake it again to test that theory. Oh darn.

            Bready or Not Original: Snickerdoodle Swirl Loaf

            This Snickerdoodle Loaf Cake features a moist, delicious crumb and layers of cinnamon-sugar deliciousness. The optional nuts add a fantastic crunch.
            Course: Breakfast, Dessert, Snack
            Cuisine: American
            Keyword: loaf cake, pecans, pistachios, quick bread, snickerdoodle
            Author: Beth Cato

            Equipment

            • 9x5 loaf pan
            • parchment paper

            Ingredients

            • 2 cups all-purpose flour
            • 3 teaspoons baking powder
            • 1/2 teaspoon cream of tartar
            • 1 1/2 cups white sugar divided
            • 1 1/2 teaspoons kosher salt
            • 1 cup whole milk or half & half
            • 1 teaspoon vanilla extract
            • 1/4 cup vegetable oil
            • 1 large egg
            • 1 Tablespoon ground cinnamon
            • 1/2 cup pecans or pistachios, divided, optional

            Instructions

            • Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
            • In a big bowl, stir together flour, baking powder, cream of tartar, 1 cup white sugar, and salt. Gradually mix in the milk, vanilla extract, oil, and egg, until just combined.
            • In a small bowl, combine the remaining 1/2 cup sugar with the cinnamon.
            • Spread about half the batter in the loaf pan. Sprinkle half the cinnamon-sugar on top, followed by about half the nuts (if using). Add rest of the batter. Use a knife to swirl batter, bringing the blade up and down a bit, to marble the layers together. Sprinkle rest of the cinnamon-sugar across the top followed by the nuts (if using). Swirl the batter again.
            • Bake for 55 to 65 minutes, until a toothpick stuck deep in the middle comes out clean. About halfway through the bake, add foil over the top to prevent overbrowning.
            • Let cool in pan for 10 minutes, then use parchment sling to lift loaf onto a rack to fully cool.
            • Well-wrapped loaf keeps at room temperature as long as 5 days. Slices can also be frozen for later enjoyment.

            OM NOM NOM!

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              Bready or Not: Gougeres (French Cheese Puffs)

              Posted by on Jul 22, 2020 in Blog, Bready or Not, cheese galore, French, quick bread, side dish | Comments Off on Bready or Not: Gougeres (French Cheese Puffs)

              Eat your cheese in delicious, airy form in Gougeres, aka French cheese puffs!

              Bready or Not: Gougeres (French Cheese Puffs)

              This is a savory version of pate a choux, the dough used for cream puffs and eclairs. In this case, though, you fold in a generous amount of grated cheese.

              Bready or Not: Gougeres (French Cheese Puffs)

              What kind of cheese? Go for ones that grate and melt. Traditional choices would include Gruyere or Comte, or be a rebel like me and use English cheddar. (Scandalous, I know.)

              Bready or Not: Gougeres (French Cheese Puffs)

              I modified this recipe from Dorie Greenspan’s version in her lovely tome Around My French Table. I felt like I learned something new every time I baked up a serving of these puffs, and I wanted to include all that info to prevent people from repeating my mistakes.

              Bready or Not: Gougeres (French Cheese Puffs)

              Such as, see the aluminum foil in these pictures? Don’t use that. Do parchment instead. I didn’t take pictures of how I mangled these gougeres, which were hopelessly stuck to the foil despite a spray of Pam.

              Bready or Not: Gougeres (French Cheese Puffs)

              The recipe results in about 30 puffs. These things keep well, unbaked and frozen, but only for about a month. After that, the puff declines and an eggy taste is more pronounced.

              Bready or Not: Gougeres (French Cheese Puffs)

              This recipe, modified from Dorie Greenspan's version in Around My French Table, combines grated cheese and pate a choux dough. The puffs bake up light, airy, and delightfully cheesy! Do the full recipe at once (it makes 30, using a tablespoon scoop) or freeze unbaked choux for later.
              Course: Appetizer, Bread, Side Dish
              Cuisine: French
              Keyword: cheese, quick bread
              Servings: 30 puffs
              Author: Beth Cato

              Equipment

              • baking sheets
              • parchment paper
              • tablespoon scoop
              • mixer

              Ingredients

              • 1/2 cup whole milk or half & half
              • 1/2 cup water
              • 8 Tablespoons unsalted butter (1 stick) cut into 4 pieces
              • 1/2 teaspoon salt
              • 1 cup all-purpose four
              • 5 large eggs room temperature
              • 1 1/2 cups coarsely-grated cheese (6 ounces) such as Gruyere, Comte, Emmenthal, or cheddar

              Instructions

              • If baking now, position racks in oven to be at the top and bottom. Preheat oven at 425-degrees. Line two large baking sheets with baking mats or parchment paper; do not use aluminum foil.
              • If preparing the gougeres now, with plans to freeze and bake later, line a pan with waxed paper and clear some space in the freezer so the puffs can set.
              • Place milk, water, butter, and salt in a medium saucepan. Bring to a fast boil. Add flour all at once, then lower heat. Promptly start stirring batter with a wooden spoon or sturdy whisk. The dough will come together, but keep stirring with vigor for another couple minutes until the dough is very smooth and looks dryer.
              • Drop the dough into the big bowl of a stand-mixer or a bowl where a hand mixer can be used. (Or, if mixing by hand, be ready for an arm work-out.) Let the dough set for a couple minutes, then add the eggs one by one. Beat, beat, beat that batter, fully incorporating each egg before adding the next. If it separates, that's okay--keep beating it! It needs to reach a stage where it is thick and shiny. Beat in the grated cheese.
              • The batter must be immediately doled out onto pans to either bake or freeze. Use a tablespoon or tablespoon-sized scoop to measure out the batter; if baking, space out about two inches apart.
              • Slide baking sheets into oven. Immediately lower temperature to 375-degrees. Bake for 12 minutes, then rotate pans from front to back, top to bottom. Continue baking another 12 to 15 minutes, until gougeres are golden and firm. Note that they will not puff until the end of the bake. Serve promptly.
              • If freezing some or all of the gougeres, freeze on waxed paper, then place in a freezer bag or lidded container. Bake straight from the freezer--do not thaw them! Place on parchment or a greased surface to cook, with gougeres in a central location in the oven. Eat frozen gougeres within a month, as they will otherwise taste increasingly eggy and have less rise.

              OM NOM NOM!

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