The Daring Bakers #18 Quick breads...

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.

I know it's been ages since I've done any kind of challenges from The Daring Kitchen. Well I just couldn't give this one a miss as it was hosted by my dear friend Lisa :) The bread was indeed very quick and easy to make ( a little bit too sugar for my taste - will add less next time). Because it's so sweet my Hubby likes it with a little bit of Greek yogurt on top - nice idea - I like it with a cup of strong coffee. Hope you'll try it. It reminds me of a Polish 'babka ucierana' or 'babka piaskowa'. For me it's more of a cake than bread ;) but hey, that's just 'terminology' the main thing is that it's YUM!

As with regards to pop overs I've made some recently - Yorkshire puddings.

How to make it...

Basic Quick Bread
Makes one 9” x 5” (23×13 cm) loaf
Recipe from Sara Schewe
- 250 g all-purpose (plain) flour
- 225 g granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt
- 240 ml buttermilk or soured milk*
- 1 large egg
- 60 ml mild- or non-flavored oil, like canola
- 1 teaspoon flavored extract, such as vanilla or almond (I used vanilla seeds, straight from the pod)

Preheat oven to moderate 350ºF/180ºC/gas mark 4. Grease a 9×5 inch (23×13 centimeter) loaf pan with butter and line with parchment paper cut to fit the length and width of the pan, with enough overhang to allow easy removal after baking. Grease the top sheet of parchment.
In large bowl, whisk flour, sugar, baking soda and salt to combine. Make a well in the center and set aside.
Lightly whisk (butter)milk, egg, oil, and extract to combine. Pour into well and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour.
Pour batter into prepared pan. Bake for 40-50 minutes, or until a cake tester comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before slicing. Drizzle with glaze, if desired.

Note: To make soured milk, combine 1 cup milk (240 ml) with 1 tablespoon (15 ml) vinegar or lemon juice and let sit for 10 minutes.

For this and many more great recipes please go to The Daring Kitchen.