Cinnamon Nut Quick Bread - easy and delcious recipe (2024)

FAQs

What enhances flavor in quick breads? ›

Spices, flavorings, and extracts add flavor and interest to quick breads. Usually these ingredients are added in small amounts. If adding nuts, raisins, or chopped fruits, toss them in flour first.

Lubricate With Oil. One of the easiest ways our bakers follow to make bread soft and fluffy is by using 1-2 tablespoons of lubricant/fats such as vegetable oil to wet the ingredients.

Fats are added for richness and flavor, and when creamed with sugar, they trap air creating lightness in the batter. Sugar, in addition to its interaction with fats, adds flavor, color, and aids in the tenderization of the batter.

If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

Eggs as a leavening agent

Leavening agents are used to help batters rise. We usually attribute this reaction to yeasts and baking soda, but egg whites are also perfect for this role.

Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture.

Bread with no egg looked as normal as any other white loaf. It had puffed up evenly and had a nice crust colour and a soft texture. The interior was soft but quite tight. This could be made lighter by skipping the pre-shaping or folding steps making the dough looser.

What should you avoid when making quick breads? ›

TIPS FOR MAKING QUICK BREAD

Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle. Dry baked goods are not enjoyable, so it's always important to closely monitor baking time to prevent overbaking.

The most common liquid ingredients in quick breads are milk and water. The liquid moistens the batter, helps activate the gluten in the flour, and dissolves the sugar in the recipe.

Ever wondered, "How do bakeries make bread so soft?" The answer lies in their techniques and special ingredients: Consistency: Bakeries often use machines to ensure consistent kneading and proofing times. This consistency is key to producing the same soft texture batch after batch.

For a fluffy bread texture, the key is to let the bread rise long enough. Now, you may be wondering “how long does it take for bread to rise?” The short answer is that it depends on the temperature of your kitchen. For bread to rise, yeast must be activated, and yeast is very sensitive to temperature.

Well it's simple, bread flour has an increased amount of protein or more gluten which results in a lighter, fluffier dough which produces a less dense finished product. All-purpose flour can be used for bread but bread flour is always better if your goal is a “fluffier” bread.

Sweeteners such as malt and honey are used to add flavor to bread dough. Malt, which is available in powder and liquid form, can be added to almost any bread.

'Any nuts, seeds, small or chopped dried fruits, olives, fresh thyme or rosemary can be added without changing the dough. For the best distribution, scatter the ingredients into the dough at the 'knocking back' stage. '

Using fresh ingredients to flavour your dough

Fresh vegetables such as peppers and cherry tomatoes work really well in bread dough. But don't add them in raw – they'll add too much moisture to your dough. Instead, roast them in the oven to both increase their flavour and dry them out.

Salt—Salt adds flavor to breads and helps produce bread with a fine texture and grain. When too much is used, it can slow down the action of yeast. Fat—Often called "shortening" because it lubricates the strands of gluten and makes them break easily. The more fat, the more tender or "shorter" the bread.