We have all been there. You thumb through numerous recipes that call for slightly different ingredients to make the identical thing. I’ve at least 50 different quick bread recipes. Every time I try a new recipe I list what I like so that I can tweak the next batch. I will confess I never really researched the foundation of fast bread.
I perused it upon getting it but did not dip into it until I recently spotted a bunch of bloggers referring to a rally to encourage bloggers, bakers and cooks alike to place the measuring cups aside and bake by weight. The idea behind weighing your ingredients would be to make sure that you get exact dimensions. Various flours have different weights especially in fermented baking where you will find a variety of flours. Assessing your ingredients by weight permits you to keep the components in percentage with the ratio. Last month that the bloggers participating in the rally handled pancakes. This month we were asked to make a quick bread recipe based off of Ruhlman’s ratio.
Now if you simply use the basic ingredients you will have pretty basic and rather bland bread. The idea is to utilize the ratio as a basis for the recipe. If you’re like me you will want to split out some of your apple butter from a year’s canning extravaganza to add to the recipe.
The flavours are very subtle. I registered my normal taste testers in the office to see whether they could determine all of the ingredients. Only one person managed to mention the secret ingredient: garlic powder. No one managed to spot the superb double secret ingredient: ground flaxseed. I gave them the first batch supposing that it would require some tweaking. Apart from 1 individual who preferred it with no garlic the results were overwhelmingly unanimous that I did not need to change one thing. I made a second batch with no garlic and I have to acknowledge that the garlic actually transforms it into something specific.
The one Thing that everyone agreed on is that they weren’t quite certain what time of day it would be appropriate to serve that bread. All of us decided that the only remedy for this problem was supposed to agree that it was appropriate for practically any time of the day. Again, as with the majority of my quick bread recipes, this bread tastes fantastic lightly toasted with a tiny dollop of butter.
- 8 ounces Gluten free flour combination
- 2 tsp baking powder
- 4 oz Brown sugar
- 1 teaspoon salt
- 1/4 Teaspoon garlic powder
- 1 Tbsp ground flaxseed
- 2 big eggs
- 4 oz canola oil
- 4 ounces apple butter
- 8 oz buttermilk
- Preheat Oven to 350ºF.
- In a large bowl whisk together flour, baking powder, sugar, salt, garlic powder and flaxseed.
- In a moderate and add wet Fold in cheese and move batter to a 9×5 inch pan.
- Bake for 60-75 minutes or until tester comes out clean.
- Allow the Store in an airtight container.