Quick Bread – Zucchini Bread

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We had the children’s day celebration at our apartment complex for which they organised a drawing and colouring contest. Sounds good, right? But no. Parents were breathing down the necks of the little ones (read 8 to 10 year olds!) giving them detailed instructions on what they need to draw or the colour they need to use. My daughter made those sad puppy dog eyes making me feel like an ignorant negligent parent in contrast. I have been ranting ever since to all and sundry about how parents need to leave their kids alone to take their own decisions and make their own mistakes so that they can learn their own lessons. Then I found out that the kid whose mom gave the maximum instructions actually won the contest. Now I am in two minds – maybe I should have helped her afterall. She would not have been heartbroken about not winning. But then maybe this will help her deal with life better in the long run. Parenting is tough! Rant complete and I am feeling better already.

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Now on to the dish of the day. I luckily found zucchinis at the local supermarket much to my surprise. I grabbed it and simply had to make a zucchini bread. It turned out fabulous especially with all that cheese in it. Since it is a quick bread, I could eat some before the daughter was back from school and became competition. Yay!

I have begun to replace all purpose flour with wheat flour in most recipes except yeast bread where I think they make a significant difference to the airiness of the bread. In muffins, quick breads, etc. I can manage a reasonable amount of lightness to the dish with whole wheat flour. You could use all purpose flour in this dish just as the original recipe.

Adapted from here

Makes one 7″ loaf

WHAT WE NEED

Zucchini, grated                      3/4 cup

Whole wheat flour                 1 cup

Baking powder                        1 tsp

Baking soda                              1/4 tsp

Salt                                             1/2 tsp

Milk                                            1/2 cup

Apple cider vinegar                1 1/2 tsp

Egg                                              1

Olive Oil                                    1 1/2 tbsp

Cheddar cheese, grated         1/2 cup heaped

Mixed herbs                             2 tsp

WHAT TO DO

  • Preheat the oven to 180C
  • Grease and line a loaf tin with parchment paper
  • Squeeze the grated zucchini gently to release some liquid. I did not do it because I used whole wheat flour which absorbs more water and I did not want the bread to be dry. Squeeze out some liquid (around 2 tsp or so) if you are using all purpose flour.
  • In a bowl, mix the flour, baking powder, baking soda and salt together
  • In another bowl, combine the milk and vinegar. Any vinegar will do. I used apple cider vinegar
  • The milk will curdle a bit. Then add the egg and oil and mix well
  • Add the wet ingredients to the dry ingredients and mix to combine ensuring no dry flour is left
  • Add the zucchini, cheese and mixed herbs and mix lightly
  • Pour the batter into the loaf tin and bake for 1 hour
  • If the toothpick inserted comes clean, the bread is done
  • Cool it for 10-15 minutes in the loaf tin and then unmould it on to the wire rack to cool further
  • Once it is completely cooled, (around an hour) slice and serve
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, Cuisine of the USA.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Spelt flour & Spinach Loaf

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My original plan for this Mega Marathon was to bake 26 protein rich breads. But I did not find the time to do that and then I modified it to protein rich bakes. Finally I figured I would showcase different vegetarian proteins because quite a few vegetarians I know are tired of the question, ‘What is your protein source?’ But I wanted to have at least one bread in the list. When I saw that spelt flour is protein rich, I knew I had to bake with it.

Remember that Spinach dosa I made last week? I had some of that purée left and needed to use it somewhere before I left for Mumbai. So the idea of a spelt flour bread with spinach was born. I baked it the last day before leaving and so it had to be a quick bread and not my usual yeast bread. 

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Whenever I try a new recipe and make modifications to it, my thought is ‘what is the worst that can happen?’ And then I plod on trying to cook it. This time the results were good but the bread was a little dry. It works great with some butter / cheese. The next time I plan to try it with a 2 tbsp more spinach puree / oil to make it a loaf that can be eaten as is. 

Protein – Spelt flour and spinach

Recipe adapted from here and here

Makes one 7″ loaf

WHAT WE NEED

Spelt flour                    1 1/2 cups

Salt                                1/2 tsp

Baking soda                 1/2 tsp

Honey /maple syrup  1 tbsp

Coconut oil                    5 tsp

Spinach puree            1/2 cup + 1 tbsp

Quick cooking oats      2 tbsp

Sunflower seeds           1 tbsp

WHAT TO DO

  • Preheat the oven to 175C and grease a 7″ loaf tin
  • In a large bowl, combine the flour, baking soda and salt
  • In another bowl, mix the honey, oil and spinach puree
  • Mix the wet ingredients with the dry ingredients to form a dough
  • Shape the dough into a loaf and transfer it to the loaf pan
  • Sprinkle the oats and sunflower seeds on top
  • Bake for 30- 35 minutes till golden brown on top
  • Let it cool for around 20 minutes before cutting it
  • Enjoy with some butter / cheese!

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This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Bobota / Simple Cornbread

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The second dish for the Greek theme is a simple cornbread. While I am not a huge fan of sweet breads, this one has the magic word in it – ‘orange juice’. Anything with orange juice works wonders for me and I immediately picked this dish. It is a quick bread and so the time taken for prep is minimal and the result is a wonderful cornbread with a subtle orange flavour.

The recipe was for a 9″ pie pan but I halved it and I didn’t have a smaller pie pan. So I baked them in mini tart tins which were waiting quite a while to be inaugurated. So I got really cute little cornbreads which were so delectable.

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Makes 7-8 mini cornbreads

Recipe adapted from here

WHAT WE NEED

Cornmeal             1 cup

Baking powder   1/2 tsp heaped

Sugar                     2 tbsp

Orange juice        4 tbsp

Water                    4 tbsp

Olive oil                2 tbsp
WHAT TO DO

  • Preheat the oven to 175C
  • Mix the cornmeal, sugar and baking powder in a bowl
  • Mix the water, orange juice and olive oil in another bowl
  • Add the wet ingredients to the dry ingredients and mix well to form a batter
  • Pour into the mini tart tins till it is 3/4 full
  • Bake for 30 minutes or till the toothpick inserted comes out clean
  • Cool for 10 minutes
  • Serve warm or at room temperature 
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, Greek dishes.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Quick Bread – Beer Bread

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I tried quite a bit but could not get a yeast bread with Q or maybe I didn’t look hard enough. So I decided to do a bit of ‘jugaad’ / compromise and do a Quick Bread from Q.

Quick bread is any bread leavened with leavening agents other than yeast or eggs. They can be prepared quickly without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads. Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.

Since I have done quite a few quick breads in the past like banana bread, muffins, pancakes, etc. I wanted something a little different. Coincidentally the husband had to make a sudden business trip to Mumbai and my brother is forever asking me to send him some breads. Since the husband had to travel right on time for my brother’s birthday, I simply had to send him a loaf. Due to lack of time, I figured the quick bread would be the best option to send my brother a loaf plus cross off an item on my mega marathon list. That is when I came across the beer and cheese bread. Voila! That would be perfect for my beer loving brother and finally may entice my husband to like bread too!

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Country – USA

Makes one 8″ loaf

Recipe adapted from here

WHAT WE NEED

All purpose flour                   1 cup

Baking powder                       1 tsp

Salt                                            1/4 tsp heaped

Garlic powder                         1/2 tsp

Sugar                                         2 tsp

Cheddar cheese, grated         1/2 cup

Beer                                           120 ml

 

WHAT TO DO

  • Preheat the oven to 175C
  • Grease a loaf pan well
  • Mix all the ingredients, except beer in a large bowl
  • Add the beer and mix to combine
  • Pour the batter into the loaf pan
  • Bake for 40 minutes or till the toothpick inserted comes out clean
  • Cool in the pan for 10 minutes
  • Unmould and cool for 10 minutes before slicing
  • Enjoy!

 

NOTES

  1. You will enjoy the bread only if you are a beer lover, else you will find it a little bitter
  2. I used Hieneken beer. You can use any brand you like
  3. I wanted a golden brown top and so I ‘broiled’ it for 2 minutes at the end just for the colour

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This is my post for the mega marathon under the letter ‘Q’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Rosemary Cornbread

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When people move between countries, they take the best of what is available in the country of origin that would not be available in the country of destination. eg people who move from Malaysia to India would ideally buy furniture or electronics because the former is seen to be of better quality and the latter available at a lower price. But there are still others, like me, who stuff their suitcases with cornmeal, spelt flour and rye flour because they are not available in India.

My original plan was to use these and make some fabulous breads this month. But so many things got out of hand that I couldn’t manage any of that.I thought I should make at least one such loaf and thankfully I managed it for the last post of this year.

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I made some cornbread last year and absolutely loved it. This is my second cornbread and it is of the sweeter variety but with the amazing fragrance of rosemary to go with it. Do try.

Recipe from here

Makes one 9″ loaf

WHAT WE NEED

Yellow cornmeal                                   1 cup

All purpose flour                                   1 cup

Baking powder                                       1 tsp

Baking soda                                             1/2 tsp

Salt                                                             1/2 tsp

Dried rosemary                                       2 tbsp

Eggs, large                                                2

Sugar                                                          5 tbsp

Buttermilk                                                2/3 cup

Extra virgin olive oil                              2/3 cup

 

WHAT TO DO

  • Preheat the oven to 220C
  • Grease the loaf pan and line with parchment paper
  • Take cornmeal in a large bowl
  • Sift the flour, baking powder, baking soda and salt into the bowl
  • Add rosemary and mix all of them together
  • Take eggs, sugar, buttermilk and oil in another bowl
  • Mix them with a hand blender on medium speed until combined
  • Then lower the speed and add the flour in 2 batches
  • Mix the first batch well before adding the second one and mix until just combined
  • Transfer the batter to the loaf pan and bake for 20-22 minutes or till the tester comes out clean
  • Cool it in the mould on a wire rack till it cools completely
  • Serve with honey and butter or salsa
  • Enjoy!

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This is part of the Bake-a-thon 2016


Sweet Potato Bread

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Sweet potato bread has been on my to-do list for over a year now. We got amazing sweet potatoes in abundance in Malaysia which made me try and include it more in our diet. I tried quite a few recipes with it and the daughter was too pleased with most results. But somehow I missed making the bread even though I read a lot about it. We used to get a different variety of sweet potatoes in Malaysia which was dark pink outside and a pretty orange colour inside which is different from a much lighter shade of those we get here in Bangalore.

So finally I ticked off this item and made the sweet potato bread and can now understand why so many people rave so much about it. It is definitely a must try and since it is sweet potato, it is a total guilt free indulgence not to mention its popularity with kids. Don’t know why I waited this long. So here goes –

Recipe from here

Makes one 7″ loaf

WHAT WE NEED

Sweet potato purée                   1/2 cup

Canola / sunflower oil              1/4 cup

Light brown sugar                      1/4 cup

Water                                              3 tbsp

Egg                                                   1

Vanilla essence                             1/2 tsp

All purpose flour                          1 cup plus 2 tbsp

Granulated sugar                          6 tbsp

Baking powder                               1 tsp

Salt                                                     1/4 tsp

Walnuts, chopped                         15-18

Ground cinnamon                         1/2 tsp
WHAT TO DO                           

  • To make sweet potato purée, steam a medium sized sweet potato for 15 minutes till it is of mashable consistency. Peel it and mash with a fork and mix it with 1 tbsp water in a blender for a smooth purée.
  • Preheat the oven to 180C
  • In a large bowl, mix together the purée, oil, light brown sugar, water, egg and vanilla
  • In another bowl mix the flour, baking powder, granulated sugar, cinnamon and salt
  • Combine the wet ingredients with the dry ingredients
  • Coat the walnuts with a little flour and stir it into the mixture
  • Grease the loaf pan and line it with parchment paper
  • Pour the batter into the loaf pan and bake for 60 minutes or till the tester comes out clean
  • Take it out of the oven and let it cool in the pan for 10 minutes
  • Unmould it and let it cool completely on a wire rack
  • Enjoy!

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This is part of the Bake-a-thon 2016