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 Bread
Bread that is quick to make because it doesn't require kneading or rising time. That's because the leavener in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes most biscuits, muffins, popovers and a wide variety of sweet and savory loaf breads.
Bread that is quick to make because it doesn't require kneading or rising time. That's because the leavener in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes most biscuits, muffins, popovers and a wide variety of sweet and savory loaf breads.
The rules of the Challenge
are:
No yeast
Can’t take more than 1.5
hours to prepare and bake through.
Only loaves or
muffins/popovers
I opted to bake ChocolateMarble Bread from Joy of Baking. Since I made it at the last minute and as I
was down with fever and cough, I was just not in a condition to think and twist
the recipe to make it my own.... so I just adapted the recipe as it is and believe
me it was really good..... we finished one loaf in two days!