(The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.)
Quick breads! I used to make a lot of quick breads, but I haven’t done one in a while. So I took the opportunity this month to make two – a Beer Cheese Bread and a Lemon Bread.
They were both simple – mix the dry ingredients, add the wet, pour in a pan, and bake. I did the beer bread first.
When I used to skydive, the woman who ran the kitchen made amazing beer bread. It was thick and crusty and always warm. Every beer bread I’ve had since has been compared to it.
This one had two kinds of cheeses – a sharp cheddar and asiago, plus sautéed green onions. I put too many onions in it – the recipe called for a cup, but I accidentally grabbed the two cup measure out of the cupboard, and didn’t realize it until I was putting dishes in the dishwasher. But I like green onions, so we didn’t mind.
After baking for an hour:
It was really good. It was even better toasted the next day. And I expect it will be good again tonight.
Then I made a lemon bread. This one had lemon zest and lemon juice. It was supposed to make two loaves, but I only have one small loaf pan, so I made one loaf and baked the other half into muffins.
It was also really good, particularly with the Meyer Lemon jam we got on Saturday from Revival Market. I also picked up some smoked lard there, which is going to have to make it’s way into biscuits soon.
I’m going to make one more loaf this month – the America’s Test Kitchen Banana Bread. It needs very ripe bananas, and they’re still not quite ready, so it’ll wait until later this week.
It was a fun, easy month. Now I just have to find homes for more of this bread…