Breadmaking 101

Lesson 1: The Basics

Other Ingredients

The sky is the limit when it comes to other ingredients used in quick breads. Just about any liquid may be used, from milk to fruit juice to beer. Something acidic like buttermilk, or even yogurt, may be used if a large proportion of baking soda is called for. Eggs are used as a binder and to add richness to breads and muffins. I tend to use large eggs, as that is the standard used by many cookbooks.

Then there are flavorings. Often there is sugar in quick breads, but they are not as sweet as cakes. Honey or molasses may also be used. Any number of seeds, nuts and spices can be used, as well as vegetables and fruits, from the famous banana and blueberry, pumpkin and zucchini to olives, peppers, oranges and so on. Even the pickiest eaters can be satisfied by these breads. Of course, biscuits are traditionally plain and simple, making everyone in the family happy, but there are many other directions to go in the quick bread world.

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