Baking Quick Breads

For best results with quick breads, bake in a light aluminum pan rather than a darker nonstick pan. (If you use a glass pan, lower your oven temperature by 25°.) Position the oven rack so the top of the loaf is in the center of the oven. Bake until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes, then remove it to a wire rack to cool completely. Tightly wrap a cooled quick bread and wait a day to enjoy it—you’ll find the flavors have mellowed and the sides have softened.

 
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