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Overview
When it comes to quick loaves, it's time to think outside the box. And that's exactly what award-winning cookbook author Jean Anderson has done here. She offers up tips for trimming prep time, such as recipes for make-ahead bread, cake, herb, and spice mixes, as well as tricks for speedy cooking, such as making mini meatloaves in muffin pans.
The 150 recipes include everything from exotic new quick loaves to familiar classics. On the savory side there's Little Thai Turkey Loaves, Bobotie (a mildly curried South African lamb loaf), Quick-Mix Five-Ingredient Meatloaf, and Blonde Lasagna. For something sweet, try Frangelico Torte, Key Lime Mousse, or Shenandoah Blackberry Cake with Browned Butter Frosting.
Ever the teacher, Anderson shows you how to cook on fast-forward without dirtying every pan in the kitchen. Indeed, many of her recipes require one bowl, one measuring cup, and one loaf pan.Talk about easy!
Product Details
| ISBN-13: | 9780060088835 |
|---|---|
| Publisher: | HarperCollins |
| Publication date: | 02/01/2005 |
| Edition description: | First Edition |
| Pages: | 304 |
| Sales rank: | 779,257 |
| Product dimensions: | 8.00(w) x 8.00(h) x 0.76(d) |
About the Author
Read an Excerpt
Quick Loaves
150 Breads and Cakes, Meat and Meatless Loaves
Short-Cut Cornbread
Makes an 8 X 8 X 2-Inch Loaf
Crusty on the outside, moist inside, this cornbread reminds me of old-fashioned Virginia batter bread. But it's much, much easier to make.
Ingredients
1 1/2 cups Quick Bread Mix (page 9)
1 cup unsifted stone-ground cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1 1/2 cups buttermilk
1 extra-large egg
Instructions
- Preheat the oven to 425°F. Coat an 8 X 8 X 2-inch pan with nonstick cooking spray and set aside.
- Using a whisk, combine the bread mix, cornmeal, sugar, soda, and pepper in a large mixing bowl and make a well in the center.
- Whisk the buttermilk and egg in a 1-quart measure until well blended, pour into the well in the dry ingredients, then using a large rubber spatula, fold the wet and dry ingredients together. The batter will be very thick -- almost like biscuit dough -- and if a few lumps and floury specks show, that's fine. Overbeating will toughen the cornbread.
- Scoop the dough into the pan, spreading to the corners, and bake in the lower third of the oven until golden brown and a cake tester inserted in the middle comes out clean, about 30 minutes. Cut into squares at once and serve.
Lemon-Glazed Lemon-Walnut Tea Bread
Makes An 8 1/2 X 4 1/2 X 2 3/4-Inch Loaf
The only tedious part of this recipe is chopping the walnuts but with a food processor the job's done in seconds. For grating the lemon zest, I use that other miracle worker, the microplane.
Ingredients
2 1/2 cups Quick Cake Mix (page 12)
1 cup moderately finely chopped walnuts
1/2 cup milk
2 large eggs
Finely grated zest of 1 large lemon
1/4 cup unsifted confectioners' (10X) sugar blended with 2 teaspoons fresh lemon juice (glaze)
- Preheat the oven to 375°F. Coat an 8 1/2 X 4 1/2 X 2 3/4-inch loaf pan with nonstick oil-and-flour baking spray and set aside.
- Place the cake mix in a large bowl, add the walnuts, and toss until nicely dredged. Make a well in the middle of the dry ingredients.
- Whisk the milk, eggs, and lemon zest in a 1-quart measure until well blended. Pour into the well in the dry ingredients and fold in gently but completely using a large rubber spatula. The batter should be lumpy -- do not beat.
- Scoop the batter into the pan, spreading to the corners, and bake in the lower third of the oven until richly browned and a cake tester inserted in the middle of the loaf comes out clean, 50 to 55 minutes.
- Remove the bread from the oven and immediately brush the glaze on top. Cool in the upright pan on a wire rack 15 minutes, then loosen the bread around the edge, turn out on the rack, and cool right-side-up to room temperature before slicing.
150 Breads and Cakes, Meat and Meatless Loaves. Copyright © by Jean Anderson. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.