A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Wednesday, January 4, 2012

Quick Breads

Aside from my regular baking of white bread for sandwiches, toast and buns; I like to add variety to our menu with quick breads.  They're so--well--quick! (and easy).  These are my three favorite quick bread recipes to complement winter meals:
Italian Herb Bread--pasta dishes, sausage and kraut
Brown Molasses Bread--bean dishes, beef roast
Irish Soda Bread--soups, stews

Italian Herb Bread    makes two 9" square or round pans (or pie pans)
A yummy corn bread with veggies and herbs

Combine and mix:
1-1/2 cups flour
1-1/2 cups yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
2 teaspoons salt
1 teaspoon Italian herbs
1 teaspoon dried thyme
Add in:
1/2 cup chopped celery
1/2 cup chopped bell pepper (any color or combo)
1 cup chopped onion
In separate bowl, combine:
3 beaten eggs
1-1/2 cups milk
1/3 cup olive oil
Add liquid ingredients to dry ingredients and stir just until moistened.  Spread into oiled pan and bake at 400 for 30-45 min. (lightly browned)

Brown Molasses Bread           makes two loaves
1 cup sugar
2/3 cup molasses
3 cups buttermilk with 1-1/2 Tablespoons baking soda dissolved in it
1/2 teaspoon salt
1-1/2 cups white flour
3 cups graham flour
--Combine in order.  Fill greased loaf pans half to two-thirds full.  Bake at 350 for 50-60 minutes--until toothpick inserted in center comes out clean.

Irish Soda Bread           makes one square or round baking pan
2 cups white flour
1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon salt
1/4 cup cold butter
2 teaspoons caraway seeds
1 cup raisins (optional)
1-1/2 cups buttermilk
extra buttermilk for brushing top
--In large bowl sift together dry ingredients and mix.  Cut in butter until mixture resembles course meal.  Add caraway seeds and raisins and toss to coat.  Add buttermilk and stir until the dough is moistened evenly (do not overwork dough) Knead dough one minute, adding flour as needed to prevent sticking.  Shape into ball and put in round or square greased baking pan.  Slash top and brush with buttermilk.  Bake 350, 60 min.


  1. OMG they all sound delicious. Which one should I make first? They also look easy, and healthy with the whole wheat flour and the olive oil, my speed.
    Some day maybe you will show me how to make regular yeast bread by hand (not the bread machine).

  2. My very favorite bread is Dill Bread from the 5/18/2011 post. It is a yeast bread though, but still easy. Of these three, I would start with the Irish Soda Bread. Note that the herb bread is more like a Johnny cake-type bread. Also, the Parker House bread recipe, from a 12/29 post, is delicious (and easy--no knead)! It's best for rolls and buns though.