Category Archives: Quick Breads

chemically-leavened breads

Peanut Butter Bread

Posted on May 14, 2009 by Beth

Week Twenty: Southern Breads This bread is extremely Southern.  Not that I have fond memories of growing up eating it, or anything; but it’s a quick bread, and Southerners do love a good quick bread.  Everybody’s momma, or grandmomma, or … Continue reading →

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Fluffy Buttermilk Biscuits

Posted on May 12, 2009 by Beth

Week Twenty: Southern Breads Oh, yes, we Southerners love our biscuits.  If you know what you’re doing, you can whip them up in no time flat, and they’ll go with every meal, from breakfast to dessert.  There’s nothing like being … Continue reading →

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Southern-Style Cornbread

Posted on May 11, 2009 by Beth

Week Twenty: Southern Breads When I decided to focus on Southern Breads this week, there was one bread I knew I had to feature: Southern-style cornbread.  Unlike its sweeter, more cake-like Northern counterpart (and my preferred style of cornbread, hometown notwithstanding), Southern … Continue reading →

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Fluffy 100% Whole Wheat Pancakes

Posted on May 1, 2009 by Beth

Week Eighteen: 100% Whole Grain Breads Mitch Hedberg had it right about pancakes: they’re great at first, but by the end, you’re sick of ’em.  It can indeed be a struggle to finish a whole stack of plate-sized pancakes.  So much … Continue reading →

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Honey Bran Muffins

Posted on April 27, 2009 by Beth

Week Eighteen: 100% Whole Grain Breads Over the course of this blog, I have eaten a lot of bread.  I mean a lot of bread.  And this from someone who has insisted for years that it isn’t dinner if there … Continue reading →

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Chocolate Chip Zucchini Bread

Posted on April 24, 2009 by Beth

Week Seventeen: Bread with Mix-Ins I don’t know if this bread sounds strange to anyone, but the internet knows that zucchini and chocolate are best friends.  At least, when you introduce them properly, they are.  (Please don’t start dipping your … Continue reading →

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Pecan Currant Bread

Posted on April 20, 2009 by Beth

Week Seventeen: Bread With Mix-Ins About a month ago, I featured a week of filled breads; that is, breads that have a clear distinction between “bread” and “what-have-you” (e.g., a calzone).  This week, as a sort of complementary theme to that one, … Continue reading →

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Beer Bread, Take Two!

Posted on April 2, 2009 by Beth

Week Fourteen: Take Two!   When I originally made beer bread, I basically made it to use up a… well, let’s say a lesser bottle of beer.  A generic, moderately-tasteless beer is perfect in this application, since a more subtley-flavored brew would find … Continue reading →

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Chapatti, Take Two!

Posted on April 1, 2009 by Beth

Week Fourteen: Take Two! Chapattis, the second bread I made this year, were also notably the first bread of the project that I had never made before.  My forays into breadmaking until that point had been geared mostly towards my … Continue reading →

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Knackebrod, Take Two!

Posted on March 31, 2009 by Beth

Week Fourteen: Take Two! The first time I made knackebrod for this project, it ended up being one of the greatest culinary failures I’ve created in recent memory.  Though I may strive for it, I don’t expect perfection from every … Continue reading →

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