Three Savory Quick Breads the French Way

Years ago a girl's rite of passage included the making toll house cookies and a quick bread or two. Since then I've made a ton of cookies, but quick breads, for whatever reason, fell victim to benign neglect. There was an occasional pumpkin or cranberry bread but most other recipes were tucked away for a someday that never came. Then came a challenge - a quick bread challenge. Now, if I tell you I know why folks climb mountains - they're there and the climbers aren't - you'll understand how I feel about a healthy challenge. I pulled six recipes from my files, put on an apron and went at it in a big way. Today's breads are French, sassy and come to the table with lots of attitude. They're gutsy and delicious, but - and it's a big but - I don't know when you'd actually serve them. I've been told they should be cubed and served on toothpicks as an appetizer or h'orderves. Maybe. The problem is, while quick, they're competing with other finger foods that are easier to prepare. That's my prejudice. I won't make them again, but I recommend that you give them a try. They are really very good and if you're looking for something with a wow factor these breads just might do the trick.

Walnut Bread

Ingredients:
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
2/3 cup whole milk
1 large egg
3/4 cup sugar
1-1/2 cups walnuts, coarsely chopped

Directions:
1) Preheat oven to 325 degrees F. Grease and flour an 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Set aside.
2) Sift flour, baking powder and salt together. Set aside.
3) Place milk and egg in a large bowl. Add sugar. Whisk to combine. Stir in flour mixture and beat with a wooden spoon until ingredients are combined. Mix in walnuts. Turn into prepared pan.
4) Bake in center of oven until puffed and golden, about 45 minutes. Increase oven temperature to 375 degrees; continue baking until cooked through, about 15 minutes longer.
5) Remove from oven. Let sit for 10 minutes. Turn onto a wire rack to cool completely. Wrap in plastic wrap and allow to age 24 hours before serving. Yield: 1 loaf.

Recipe adapted from the French Farm House Cookbook by Susan Herrmann Loomis

Olive Bread

Ingredients:
1-1/2 cups unbleached flour
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 large roasted red pepper, coarsely chopped (from a jar is fine)
1 cup pitted Greek-style black olives, coarsely chopped
4 cups (loosely packed) then minced basil leaves
6 large eggs
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon freshly cracked black pepper
1/2 cup grated Parmesan cheese

Directions:
1) Preheat oven to 400 degrees F. Liberally grease and flour a 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan.
2) Sift flour, salt and baking powder together onto a piece of waxed paper. Set aside.
3) Place eggs in a large bowl; whisk. Add oil, basil and garlic; whisk until combined. Stir in flour; whisk until just combined. Add pepper and cheese. Fold in olives and roasted peppers. Scrape batter into prepared pan. Bake in center of oven until golden, about 45 minutes. Remove and cool in pan for 10 minutes. Turn onto a wire rack to cool completely. Yield: 1 loaf.

Recipe courtesy of Susan Herrmann Loomis

Herb Bread

Ingredients:
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 large eggs, lightly beaten
1 cup nonfat plain yogurt
2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
1/4 cup minced fresh mint leaves
1/4 cup minced fresh thyme leaves

Directions:
1) Preheat oven to 425 degrees F. Grease and flour a 1 quart bread pan. Set aside.
2) Place flour, baking powder salt, eggs, yogurt and mustard in bowl of a food processor. Blend thoroughly. Add cheese and herbs and process to blend.
3) Pour batter into prepared pan. Bake in center of oven until firm and golden brown. Remove from oven. Let cool for 10 minutes. Turn onto a rack to cool to room temperature. Yield: 1 loaf.

Recipe courtesy of Patricia Wells




I'm sending these recipes to Mansi who is hosting this month's event at Fun and Food. BBD is a popular food-blog event that was started by Zorra of Kochtopf.