Tuesday, December 16, 2008

WFMW - Easy quick breads

It's another Works for Me Wednesday over at Rocks in my Dryer. For this week, I thought I would post recipes for my favorite quick and easy "quick breads." If you've reviewed my menu plans, you've probably noticed that I revisit the same breads regularly. My family doesn't consider it dinner unless we have some type of bread, and so I have come to rely on a few quick and easy recipes that everyone enjoys. Hopefully you will find a recipe or two you can use!


Soft Buttery Breadsticks

1 1/4 c. flour
2 t. sugar
1 1/2 t. baking powder
1/4 t. salt
1/2 - 2/3 c. milk
2 T. margarine


Place the 2 T. margarine in a 13 x 9 baking pan and place pan in oven while preheating to 450°. Check frequently to make sure it melts, but does not burn/brown. Meanwhile, make the dough:

In a bowl, combine the dry ingredients well. Add milk until a soft dough forms. Knead gently in bowl 3-4 times, adding a little flour if needed.

Remove pan from oven and set beside you.

Pinch off pieces of dough and roll between palms to form a breadstick. I usually make them about 3/4" in diameter and about 4" long. Place sticks in pan and roll to coat with butter.

Bake at 450° for 14-16 minutes or until light golden brown.



Yogurt Cornbread

1 c. cornmeal
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/3 c. sugar
1/2 c. whole wheat flour
1 egg
1 c. plain yogurt

Combine all ingredients in bowl. Spread in a greased 9 x 9 pan.

Bake at 375° for 15-20 minutes, till tests done with a toothpick.


White Lily Biscuits (White Lily flour)

2 c. White Lily self-rising flour
1/4 c. butter
2/3 to 3/4 c. buttermilk or sour milk

Preheat oven to 500°.

Cut butter into flour in mixing bowl until mixture resembles course crumbs. Blend in enough milk until dough leaves sides of bowl. Knead gently 2-3 times on a lightly floured surface. Roll out 1/2 - 3/4" thick and cut with biscuit cutter (do not twist the cutter!). Place on baking pan or stone with sides touching. Brush tops with melted butter if desired. Bake at 500° for 8 minutes or till golden brown.


Cornmeal Scones (Cooking Light)

1 2/3 c. flour
1/3 c. cornmeal
3 T. sugar
2 1/2 t. baking powder
1/4 t. salt
3 1/2 T. cold butter
1/2 c. milk
1 egg, lightly beaten

Preheat oven to 375°.

Combine flour, cornmeal, sugar, baking powder, and salt in bowl. Cut in butter until mixture resembles course crumbs. Add milk and egg, stirring just until moist.

Knead lightly 4 times in bowl, adding a small amount of flour. Pat dough into a 7" circle on a baking sheet or stone. Cut dough into 8 wedges, cutting into but not completely through the dough.

Bake at 375° for 22 minutes or until golden brown. Cut apart and serve warm.


I also frequently make my kids' favorite Banana Wheat Muffins. You can find the recipe in this posting.

These quick breads are easy to fix and popular with my family. They definitely work for me!!

1 comment:

Cooking and the City said...

your bread & scone recipe's sound lovely! thanks for sharing :-)