Sunday, August 31, 2014 Elul 5, 5774

Homey, Quick and Plain Delicious

November 22, 2011 By:
Rivka Tal | JE Feature
Posted In 
Comment0
Enlarge Image »

In my 7th grade home economics course (the girls had cooking and sewing; the boys had "shop"), quick breads were the first item on the syllabus.

The theory behind quick breads was that compared with "real" breads -- those risen with yeast -- these used baking powder or baking soda as leavening agents, and hence were "quick." The category included things like muffins, biscuits, waffles and the like.
 
A slice of these "breads" is perfect for an in-between-meal treat. Hot out of the oven, warm, or at room temperature, there's nothing quite like them.
 
Years ago, people would spread them with cream cheese and/or marmalade at upgraded ladies' luncheons. They are equally great with butter, jelly -- or even plain.
 
Banana Bread
(Dairy)
2 eggs
1/3 cup unflavored yogurt
1/2 cup canola oil
1 cup ripe mashed bananas
11/2 cups white sugar
1/2 cup brown sugar
1/2 tsp. vanilla
13/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
 
Preheat oven to 325°. Grease a 9x5x3-inch loaf pan.
Blend eggs, yogurt, oil, vanilla and bananas in mixer on low speed.
Add in sugars and mix until well combined. Add flour, baking soda and salt, and mix until just combined.
Pour into prepared pan and bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool on a rack, remove from pan and slice.
 
Spiced Apple Bread
(Dairy)
 21/4 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. cloves
1/2 cup margarine, softened
3/4 cup light brown sugar
2 eggs
1 tsp. vanilla
1 cup grated raw apples
1/2 cup buttermilk or unflavored yogurt
3/4 cup chopped pecans
 
Preheat oven to 350°. Grease a 9x5x3-inch loaf pan.
Combine flour, baking soda, salt and spices. Set aside.
Cream margarine and brown sugar and beat in eggs. Stir in vanilla. Add dry ingredients, alternately with the grated apple and buttermilk, to the margarine mixture. Stir in nuts.
Bake for about 1 hour. Cool on a rack and slice.
 
Date-Nut Loaf
(Dairy or Parve)
3/4 cup brown sugar
2 Tbsps. soft margarine
1 egg
11/2 cups milk or milk substitute
3 cups sifted flour
31/2 tsps. baking powder
1 tsp. salt
3/4 cup chopped walnuts
3/4 cup chopped dates
 
Preheat oven to 350°. Grease a 9x5x3-inch loaf pan.
Cream sugar and margarine. Mix in egg. Add milk and mix again. Stir flour, baking powder and salt into creamed mixture. Stir in walnuts and dates.
Let stand 20 minutes before baking.
Preheat oven to 350°. Grease a 9x5x3-inch loaf pan.
Bake until a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
 
Irish Soda Bread
(Dairy)
2 Tbsps. and 3 cups flour, sifted
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
11/4 cups buttermilk
 
Preheat oven to 400°. Sprinkle a lightly-greased, large baking sheet with 2 tablespoons sifted flour.
Sift remaining flour into a large bowl. Add baking powder, baking soda and salt. Mix well. Stir in buttermilk and combine thoroughly.
Knead the dough on a lightly floured board (or even in the same bowl) for about one minute, or until the dough becomes smooth.
Form into a ball and transfer to the prepared baking sheet. Flatten dough into an 8-inch diameter circle. Slash across top in both directions a few times.
Bake until bread turns brown and sounds hollow when bottom is tapped (about 40 minutes). Wrap in a kitchen towel until ready to serve.
 
Rivka Tal is a former Minnesotan who has lived in Jerusalem for the past 45 years. She is a food writer and translator. Email her at: talriv@gmail.com.
 

Comments on this Article

Advertisement