Quick bread is a delicious, quick way to make breakfast.
Its been a staple in our family for generations.
It is very easy to make and tastes great!
I will show you how to make it.
First, you need to make your dough.
We will be using 1/2 cup of sourdough, but you can use all kinds of sour dough.
You will need a bowl, large mixing bowl, a large mixer and a rolling pin.
In a bowl you can mix together all the ingredients: flour, baking soda, salt, sugar, egg and butter.
The dough will rise until it is elastic, but it will not stay in that state.
It will have a nice, even texture.
Place your dough in a large mixing bag and cover with plastic wrap.
After 30 minutes, the dough will be elastic, which is good.
Once the dough has risen, it will be ready to roll out.
You want to use a large bowl for rolling out the dough.
Place the dough into the bowl and start rolling the dough with your hands.
Roll the dough as tightly as possible, as shown in the picture below.
You may be able to make the dough more compact by rolling it in a towel, but don’t let it get too soft.
If it starts to shrink, you will have to roll it out further.
Make sure to keep the dough completely still while you roll it.
It doesn’t hurt to press down on the dough so that you can flatten it out to a small rectangle.
When the dough is almost flat, it is ready to bake.
Bake the bread at 350ºF for 8 minutes.
After 8 minutes, turn the oven off and let the bread cool for 10 minutes before slicing it and serving it.
The bread is ready when it is slightly golden brown on the top and has a little bit of a crisp crust.
When you cut the bread, be sure to serve it with a side salad.
The recipe will be printed out and you can keep track of how long you have left on your dough by checking your oven thermometer.
To make the bread more compact, use a smaller bowl to roll the dough and keep it in place while you prepare your salad.
This recipe makes 8 servings.
For a larger serving, you can add a side of sour cream or cheese and some fresh spinach.
Recipe Notes *If you are using sourdried dough, you may want to add a little more salt to the sourdries, because they do not like acid.
*For the cheese, I used Swiss cheese from Trader Joe’s.
I used 1/4 cup of goat cheese, which I found at Trader Joe for $1.80.
It has a nice tang to it, so I think it would be a good substitute for sourdougats.
*If using a large egg, you might want to replace the eggs with white ones, which you can find at your local grocery store.
They are also cheap.
**Recipe adapted from The Recipe Book by Julia Child.
Adapted from The New York Times bestselling cookbook The Recipe for Success by Julia L. Child.
For more quick bread recipes, check out the following recipes: Quick bread with butter and sourdays, quick bread with ricotta, and quick bread bread with spinach.
Did you make this recipe?
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