Bread Machine (210 page)
When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before gently turning it out, right side up, to cool completely on a rack before slicing. Serve warm or at room temperature, with a few tablespoons of Orange Whipped Cream on the side.
Bread Machine Baker’s Hint: Storing Quick Breads
For short storage, wrap quick breads in plastic for up to one week. The loaves age perfectly at room temperature unless they contain chunks of cheese or other dairy products that can spoil easily, in which case they should be refrigerated. I tend to like most of my loaves chilled, so I store them all in the refrigerator. Quick loaves also keep perfectly for up to three months if frozen in a double layer of self-sealing freezer bags or in a layer of plastic wrap covered by aluminum foil. I find that it is important to label and date the preserved loaves to avoid the inevitable search and all the unwrapping to find a special loaf, as they all tend to look alike after freezing. Let the wrapped loaves thaw to room temperature before serving.
C
arrots are a commonplace vegetable, but the root rises to new heights in a sweet quick bread. Carrots are often seen in paintings by old European masters, which show carrots in a variety of colors, such as purple and yellow. Sometime in the last two hundred years, an orange variety outgrew all others and became our familiar homey vegetable of today. Carrots grow easily and keep for a long time under refrigeration. The shredded carrots in this beloved quick bread will soften as they bake, adding a definite sweetness and prettiness to this cake like quick bread that is reminiscent of a steamed pudding.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
4 large eggs
1
/
2
cup nut oil
1
/
2
cup vegetable or light olive oil
2 teaspoons vanilla extract
2 cups lightly packed shredded raw carrots
2 cups sugar
3 cups unbleached all-purpose flour
2
1
/
2
teaspoons baking powder
1
1
/
2
teaspoons baking soda
2
1
/
2
teaspoons ground cinnamon or apple pie spice
1 teaspoon salt
Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick. When the machine beeps at the end of the cycle, press Stop/Reset and program for the Bake Only cycle for an additional 10 to 15 minutes to finish baking. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.
When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and let sit at room temperature overnight, or up to 3 days before serving.
Z
ucchini, also known as Italian summer squash, is a vegetable that has made the jump to be a common ingredient in sweet quick breads and cakes with panache. The cylindrical green vegetable is widely available year-round and is also a favorite home gardener’s crop. Good ol’ zucchini bread is the most requested quick bread recipe I ever get, so I thought it was essential to include it in this collection. I make this as a small loaf, but the recipe can easily be doubled; just be sure to add some extra baking time if it is needed. The loaf is moist and smooth with flecks of zucchini throughout.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
2 large eggs
1
/
2
cup vegetable oil
1
1
/
2
teaspoons vanilla extract
1 cup sugar
1
1
/
4
cups lightly packed shredded zucchini (about 2 medium) 1
1
/
2
cups unbleached all-purpose flour
1 teaspoon baking soda
3
/
4
teaspoon baking powder
1
1
/
4
teaspoons ground cinnamon or apple pie spice
1
/
4
teaspoon salt
1
/
2
cup coarsely chopped walnuts
Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.
When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and store in the refrigerator.
T
here is something comforting about the grainy texture of cornmeal in a simple homemade cornbread. The Quick Bread cycle’s fast mixing is perfect for a cornbread—it comes out dense and moist, great for any meal. I like cornbread for dinner with bean soups and chicken dishes. I also like it reheated for breakfast with butter and maple syrup. While this recipe makes a small loaf similar in quantity to one made in an 8-by-8-inch baking pan, you can double the recipe for a higher loaf. This cornbread yields six thick slices.