• Using two bowls, mix all dry ingredients together in one bowl and all wet ingredients together in the other bowl.
2
• Incorporate dry ingredients into wet ingredients until all is combined.
3
• Divide evenly between 3 well greased, aluminum loaf pans (approx 8x4x2).
4
• Bake 1 hour @ 350°. (My oven always takes 10-15 minutes longer than that). o TIP: Bake your quick bread for a little less than the time prescribed by the recipe and then check for doneness. DO NOT OVERBAKE. It is done when a toothpick inserted in the center comes out with a few moist crumbs. Visual clues are also when the recipe is golden brown on top, when it pulls away from the sides of the pan, and has a slight resistance to finger pressure. • Test with toothpick until center is no long wet
5
• Cool 10-15 minutes in pans and the bread will easily pop out to finish cooling on a rack.
6
• Wrap in plastic wrap and then foil. o TIP: Quick breads will store well at room temperature, wrapped tightly in plastic for one week, unless they contain cheese or other easy-spoiling dairy products, where they must be refrigerated. They can be frozen in plastic and foil for generally up to three months depending on what you are making.
