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QUICK BREAD
&
CAKE Recipes
Quick Breads and Cakes are made with baking powder and baking soda that are activated by
moisture and heat. The batter is mixed only long enough to blend all the ingredients, then baked
immediately.
Full size cake mixes (approximately 18 ounces) and quick bread mixes (approximately 15 ounces)
work well using the QUICK BREAD program. Add ingredients listed on the package and the QUICK
BREAD program will mix and bake the pre-packaged cake or quick bread.
It is suggested that all liquids should be 80°F/27°C (water, milk, eggs, oil, butter) and be placed in
the bottom of the bread pan, dry ingredients on top. After loading the bread pan in the machine,
select the QUICK BREAD program.
During the initial mixing of batter, dry ingredients may collect in the corners of the pan. It may be
necessary to help the machine mix by using a rubber spatula along corners to avoid flour clumps.
When the cycle is complete, the machine will beep. Before removing pan from bread machine, test
quick bread or cake for doneness by inserting a toothpick or cake tester into the top center. Remove
the toothpick. If the cake is done, the toothpick will come out clean. However, if there is batter on the
toothpick, set the machine on the BAKE setting to continue to bake additional time as needed. Check
cake after 10 minute increments. Depending on size of quick bread or cake and moistness of the
batter, 10-30 additional minutes may be necessary.
Note that the complete BAKE cycle is 60 minutes and the machine will indicate 1:00.
When baking is complete, remove the pan from the machine and allow the quick bread or cake to
remain in the pan for 10 minutes to “set.” Quick bread or cakes are more fragile than yeast breads.
They must sit in the pan before unmolding to allow the steam to subside and the interior of the loaf
to become more firm.
Remove the quick bread or cake from the pan and cool on a rack before slicing.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 46