American Breads: Difference between revisions
From WikiDemocracy
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| Line 72: | Line 72: | ||
[https://www.seriouseats.com/quick-bread-recipes-8762938 by Rabi Abonour and The Serious Eats Team 17/12/24 serious eats] | [https://www.seriouseats.com/quick-bread-recipes-8762938 by Rabi Abonour and The Serious Eats Team 17/12/24 serious eats] | ||
Getting into breadmaking is a serious endeavor—recipes are often multi-hour processes and require a bunch of measuring, kneading, and waiting for dough to rise. I love eating bread, but baking it is just a little beyond my patience. Quick breads, on the other hand, are much more approachable. Made without yeast, they typically require nothing more than mixing the ingredients and throwing everything into the oven. The category is broad—it encompasses everything from classics like banana bread and Irish soda bread to muffins, scones, and biscuits. If you're looking for baking projects that are easy enough for a weeknight, check out our 16 favorite quick bread recipes. | Getting into breadmaking is a serious endeavor—recipes are often multi-hour processes and require a bunch of measuring, kneading, and waiting for dough to rise. I love eating bread, but baking it is just a little beyond my patience. Quick breads, on the other hand, are much more approachable. Made without yeast, they typically require nothing more than mixing the ingredients and throwing everything into the oven. The category is broad—it encompasses everything from classics like banana bread and Irish soda bread to muffins, scones, and biscuits. If you're looking for baking projects that are easy enough for a weeknight, check out our 16 favorite quick bread recipes. | ||
=====Extra-Tangy Sourdough Bread===== | |||
[https://www.kingarthurbaking.com/recipes/extra-tangy-sourdough-bread-recipe by PJ Hamel KING ARTHUR] | |||
This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. The signature sourdough flavor comes from a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic acid, which is the tangier of the two. Thus, this bread with its refrigerated starter has the ideal balance of sour flavor. For the crustiest, brownest crust, add steam or use a baking shell (see "tips," below, for detailed instructions). | |||
