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QUICK BREADS
Quick breads are made with baking powder and baking soda that are activated by mois-
ture and heat. The batter is mixed only long enough to blend all the ingredients, then
baked immediately.
For perfect quick breads, it is suggested that all liquids (water, milk, eggs, oil, butter) be
placed in the bottom of the Bread Pan, with dry ingredients on top. After securing the
Bread Pan in the machine, select the Special Mode and 2 Quick Bread menu setting.
During the initial mixing of quick bread batters, dry ingredients may collect in the cor-
ners of the pan. It will be necessary to help the machine mix to avoid flour clumps. If so,
use a rubber spatula.
When the cycle is complete, the machine will beep. Before removing pan from Bread
Baker, test bread for doneness by inserting a toothpick or cake tester into the center top.
Remove the toothpick. If the quick bread is done, the toothpick will come out clean.
However, if there is batter on the toothpick, set the machine on Bake setting to con-
tinue baking additional time as needed. Check bread after 10-minute increments.
Depending on the size of loaf and moistness of the batter, 10-30 additional minutes may
be necessary.
Note: The complete Bake setting is 60 minutes. The Bread Baker will indicate 1:00.
When baking is complete, remove the pan from the machine and allow the bread to
remain in the pan on a cooling rack for 10 minutes to “set.” Quick breads are more frag-
ile than yeast breads. They must set in the pan before unmolding to allow the steam to
subside and the interior of the loaf to become more firm. Use a thin, rubber or plastic
spatula and gently loosen the quick bread from the sides of the pan.
Remove the bread from the pan and cool on a wire rack before slicing.
Muffin Quick Bread
butter, softened 1/2 cup
sugar 6 TBL
salt 4 tsp
eggs 2 lg
dry milk 2 TBL
vanilla extract 1/2 tsp
all-purpose flour 11/4 cups
baking powder 2 tsp
Use Special mode and 2 Quick Bread menu