Quick Breads

Quick Breads

For the longest time, this is all I made because if a yeast recipe could mess up, I would do it!  While I now am pretty good with yeast breads, sometime you just have to has something quick and satisfying.


Apple Sauce Quickbread

Red clover works well in this recipe but I have also included jewelweed seeds, plantain seeds, amaranth and lamb’s quarter seeds in place of some of the flour to add more character to this wonderfully moist quick bread.


  • 1/2 cup margarine or butter, softened
  • 1 1/2 teaspoons baking powder
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 cup Applesauce, pumpkin, zucchini or other fleshy pulp
  • 1/2 to 1 cup fresh or frozen fruit (optional)
  • 1 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup dried red clover,
  • ground fine 1/2 cup nuts (optional)


Heat oven to 350°F. Grease and flour 9×5-inch loaf pan. In large bowl, beat margarine, sugar and eggs until light and fluffy. Stir in apple sauce or substitute other pulp. Add flour, baking powder, baking soda and salt, stirring just until moistened.

Fold in fruit and nuts.

Spread into prepared pan. Bake at 350°?F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack to cool 10 minutes. Remove from pan and cool completely.

* Muffins also work well with this recipe and do not fret if you over bake them a bit and they come out dry. The applesauce is naturally moist and by placing your bread or muffins in a plastic bag or tin your bread will soon moisten up again.

Melana Hiatt


Ma’s Banana Nut Bread

My son requested this today. It’s the recipe my mom has been using forever.  It’s from a set of Women’s Day cookbooks from the late 60?s? Anyway, thought you might enjoy (I’ve tried other recipes but still go back to this one).

Banana Nut Bread


  • 2 c. flour
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1/2 t. salt
  • 1/2 c. nuts


  • 1/2 c. oil
  • 1 c. sugar
  • 2 eggs
  • 3 mashed (very ripe) bananas
  • 3 T. milk
  • 1/2 t. vanilla

Preheat oven to 350 degrees F. Grease and flour 1 loaf pan. In a large bowl, mix the dry ingredients together. In a separate bowl, mix the wet
ingredients. Pour the wet ingredients into the dry and mix thoroughly. Pour into loaf pan. Bake for about 60 minutes (until a toothpick inserted comes out clean). Let cool for about 5 minutes then remove from pan. Try to let cool, though this never happens in my house.

I usually double the recipe because I actually have people give me bananas just to make them some of this bread.

Brenda Nolen


These are by far the best biscuits I have ever made! I only use butter and work really fast to keep the butter from melting. Don’t roll these too thin (or you will have hockey pucks) and to get the best, flakiest biscuits, us a cutter (I use cleaned cans (cheaper than buying a biscuit cutter).


Baking Powder Biscuits

makes 16 biscuits or 8 servings, 2 biscuits each

what you need

  • 1-3/4 cups flour
  • 1 Tbsp. CALUMET Baking Powder
  • 1/2 tsp. salt
  • 1/3 cup margarine
  • 3/4 cup milk

PREHEAT oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms.

PLACE on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch cookie cutter to make 16 biscuits, rerolling dough scraps as necessary. Place on ungreased baking sheet.

BAKE 10 minutes or until golden brown.

Kraft Kitchens Tips

Great Substitute
Substitute shortening or butter for the margarine.

Larger Biscuits
If using a 3-inch cookie cutter, you will be able to cut out 8 biscuits. Bake as directed. Makes 8 servings, 1 biscuit each.

Crustier Biscuits
For a crustier biscuit, roll dough 1/4-inch-thickness; cut with 2-1/4-inch cutter. Continue as directed, increasing baking time to 12 minutes. Makes about 8 servings, 3 biscuits each.


Navajo Fry Bread Sticks

From the Phoenix Sun newspaper when I was living there in 1991:

Navajo Fry Bread Sticks

  • 4 cups flour
  • 4 teaspoons baking powder
  • 1/4 cup vegetable oil
  • Milk or water

Mix all ingredients, adding enough milk or water to moisten.  Form into a dough, then pinch off pieces and roll into lengths.  Bake 30 minutes at 375 degrees.  These are light and soft, good with stew.  Recipe also works for Navajo tortillas or fry bread.  Fry bread may be topped with honey or confectioners sugar.  Or layer with pintos, lettuce, tomatoes, onions, and green chilies for a Navajo taco.

Brenda Nolen


Sunflower Soda Bread

{from a website no longer available}
Preparation time: About 10 minutes
Baking time: About 25 minutes

This hearty bread, studded with sunflower seeds, is a perfect partner for soup or salad. Our recipe makes two round, golden loaves; you can enjoy one warm from the oven and freeze the second for another meal.

  • 2 1/2 cups all-purpose flour
  • 1 cup each whole wheat flour and yellow cornmeal
  • 1/2 cup unsalted dry-roasted sunflower seeds
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 1 large egg, lightly beaten

In a large bowl, mix all-purpose flour, whole wheat flour, cornmeal, sunflower seeds, sugar, baking powder, baking soda, and salt. Add buttermilk and egg; beat with a heavy spoon until dough is thoroughly moistened and stretchy (about 2 minutes).

Spoon half the dough in a mound in center of a greased 10- by 15-inch baking pan; repeat with remaining dough, using a second baking pan. With floured hands, pat each mound into an 8-inch round. With a floured sharp knife, cut a 1/2-inch-deep cross on top of each round.

Bake loaves in a 375 degree oven until golden brown (about 25 minutes; switch positions of pans after 15 minutes). Serve warm or cool, cut into wedges. If made ahead, let cool completely on racks; then package airtight and hold at room temperature until next day  (or freeze for longer storage).

Yield: Makes 2 loaves (8 to 10 servings each).


Sprouted Essene Bread

“Moisten your wheat that the angel of water may enter it”– Essene Gospel of Peace

The Essenes were an ascetic community that influenced the early Christian church. They were expert bakers of sprouted breads, a technique that produces a sweet, moist, cakelike bread without honey, eggs, or oil. This recipe was in the manuscripts discovered as the Dead Sea Scrolls.

  • 6 cups hard durum wheat kernels (available in health food stores)
  • 1/2 cup raisins (optional)
  • 1/2 cup almonds or walnuts(optional)
  • 10 cups water

Use a large sprouter from a health food store or several large jars and porous covering material for the tops, such as cheesecloth or clean metal screening. Use four 1-quart jars, putting 1 1/2 cups of wheat kernels and 2 1/2 cups of water in each jar. Cover the top with a piece of cloth or screening large enough to overlap the edge by an inch or two. Fasten the top tightly around the neck of each jar with a rubber band, or string, or if using canning jars, the outer canning band with- out the center disk. Leave kernels in water overnight and drain through the strainer top in the morning.

After 8 hours, rinse the wheat with water and drain immediately without removing the cloth covering. Continue rinsing and draining the sprouts 2 to 3 times a day for the next 2 to 4 days. The sprouts will vary in length. When the sprouts are about as long as the kernel, they are ready to use. Two cups of kernels will expand to about 4 1/2 cups of sprouts.

Use a food processor with metal blade or meat grinder to grind the sprouts into a smooth, sticky mass. Grind 2 cups at one time for about 3 minutes. With a food processor the dough will first become very smooth, then ball up and break apart. Watch carefully. Immediately after it forms a ball, take out of the food processor or grinder and add nuts or raisins as desired. Shape into 2 or more round loaves. Place on a well oiled baking sheet. Cover and let rest for an hour. Bake for 1 1/2 to 2 hours at 300 F. or 3 to 4 hours at 250 F.

Some cooks feel that the longer, slower baking temperatures preserve the freshness of the sprouted wheat. Up to an additional 30 minutes of baking time may be needed to brown the crust. This bread keeps well and is better if kept a day or two before serving.


Sprouted Ezekiel Bread

“Take for yourself wheat, barley, beans, lentils, millet and spelt and put them into one
vessel and make bread of them for yourself”– Ezekiel 4:9

Ezekiel bread is one of the most specific recipes of the Scriptures. Bible readers will notice that it is not intended as a delicacy for a joyous occasion. Rather, it was an emergency survival food to be prepared during the dire straits of the Babylonian conquest. This version uses all Ezekiel’s ingredients except spelt, an inferior wheat no longer available. The passage suggests that the bread may have been sprouted.

  • 3/4 cup hard winter wheat kernels
  • 1/8 cup chickpeas
  • 1/8 cup lentils
  • 1/4 cup millet flour
  • 1/4 cup barley flour

Sprout and grind wheat kernels, chickpeas, and lentils, following instructions in the Sprouted Essene Bread recipe above. Add the millet and barley flour (millet and barley do not easily sprout). Shape the dough into 5 or 6 individual patties. Put on an oiled baking sheet and bake for 2 hours in an oven preheated to 200 F. Brush tops with water to retain moisture. Turn and bake for another 1 1/2 hours at 250 F. Serve warm.


Melana’s Basic Red Clover Bread

  • 1/2 cup butter
  • 1 C brown sugar
  • 1 C applesauce
  • 2 C sifted flour
  • 1/4 C dried and crushed red clover blooms
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 t baking powder
  • 1/2 t cloves
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/3 C chopped nuts (optional)
  • 2/3 C raisins (optional)

Cream butter and sugar until light: add applesauce and remaining ingredients. Pour into 9″x5″x3″ loaf pan, lined on the bottom with wax paper. Bake @ 325° about 1 hr. This recipe also makes great muffins and feel free to add any sort of nut you want. I always have raw sunflower seeds on hand and these end up in lots of my recipes as the nut.

Melana Hiatt


Paratha (Flaky Wholemeal Bread)

Makes. 12-14

Probably the favorite variety of Indian bread, parathas are rich, flaky and deliciously flavored with margarine. Kebabs and parathas is a combination which is quiet famous. A dear friend of my grandmother taught me her method of rolling and folding the parathas the easiest and most successful one I’ve tried.

  • 1 half cups fine wholemeal flour
  • 1 half cups plain white flour
  • 1 half teaspoons salt
  • 6-8 tablespoons margarine
  • 1 cup water
  • extra margarine for cooking

Sieve wholemeal flour, white flour and salt into a mixing bowl and rub in 1 tablespoon of the margarine. Add water, mix and knead dough Cover dough with clear plastic and set aside for 1 hour. Divide dough into 12 to 14 equal portions and roll each into a smooth ball. Melt margarine over a low heat and cool slightly. Roll each ball of dough on a lightly floured board into a very thin circular shape. Pour 2 teaspoons of the melted margarine into the centre of each and spread lightly with the hand. With a knife, make a cut from the centre of each circle to the outer edge. Starting at the cut edge, roll the dough closely into a cone shape. Pick it up, press the apex of the cone and the base towards each other and flatten slightly. You will now have a small, roughly circular lump of dough again. Lightly flour the board again and roll out the dough very gently, taking care not to press too hard and let the air out at the edges. The parathas should  be as round as possible. but not as thinly rolled as the first time. Cook on a hot griddle liberally greased with extra margarine, turning parathas and spreading with more margarine, until they are golden brown. Note: The wholemeal can be replaced by 3 cups plain white flour.

Copyright 1995 by Raphael Meyer, American-Asian Kashrus Services


Cranberry Hazelnut Bread

THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90

  • 1 1/2 c All purpose flour
  • 1 t Ground cinnamon
  • 1/2 ts Baking powder
  • 1/4 ts Baking soda
  • 1/4 ts Ground cloves
  • 1 c Dried cranberries, dried -pitted cherries, or Snipped dates
  • 1/2 c Dried blueberries OR raisins
  • 1/3 c Chopped hazelnuts OR pecans
  • 2 Eggs
  • 3/4 c Packed brown sugar
  • 1/2 c Orange juice
  • 1/3 c Cooking oil
  • Brandy

Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans. (Greasing the sides only partway up will result in nicely rounded tops and prevent unwanted rims along the edges.) Set aside.

In a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, and cloves. Add cranberries or cherries, blueberries or raisins, and hazelnuts or pecans.

In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and cooking oil. Stir into fruit mixture. Spoon about 3/4 cup of the batter into each pan, stirring batter often.

Bake loaves in a 300 degree F oven about 40 minutes or till a toothpick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove loaves from pans. Cool thoroughly on wire racks.

Wrap loaves in brandy-moistened cheesecloth. Over-wrap with foil. To mellow flavors, store in the refrigerator for up to 8 weeks. Re-moisten cheesecloth with about 1 Tablespoon of brandy once a week or as needed.

Makes 4 loaves, 8 servings each.


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