As I was reading through my More-With-Less cookbook I was overwhelmed with the urge to do some baking. One day I’d love to master baking yeasted bread from scratch, but I’m not quite ready to tackle that yet. For now, I was very inspired by the quick bread section of this particular cookbook.
Quick bread is any bread leavened without yeast. Technically this could include cakes and brownies and such, but I want to branch out from that. I set myself the goal to try ten new quick bread recipes.
My first attempt – Dutch apple bread – was rushed and I realized too late that I used baking powder instead of baking soda (I am ALWAYS doing that; I know the difference but they just get mixed up in my mind) but after a quick web search I figured it would probably still turn out fine and thankfully it did! The end result is most likely a little denser and not as full as it should have been but it was still yummy.
Dutch apple bread
adapted from More-With-Less
1/2 cup margarine (I used butter)
1 cup sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour milk or orange juice (I used buttermilk)
1 cup chopped apples
1/3 cup chopped walnuts
Preheat oven to 350 degrees. Cream together butter and sugar. Add eggs and vanilla and beat well. Combine flour, baking soda, and salt separately. Add dry ingredients and buttermilk alternately to butter/sugar mix. Fold in apples and walnuts. Bake in greased 9×5 loaf pan for 55 minutes, or until bread tests done (mine needed a few extra minutes).