Easy Apple Bread Recipe | Julie Blanner (2024)

FAQs

What is the quick bread method? ›

Quick breads are prepared by the blending-, creaming-, or biscuit-method which determines the final texture and crumb of the finished product. The blending-method, also known as the muffin-method, combines the wet ingredients in one bowl and dry ingredients in a second bowl before mixing together.

Whether you use fresh or frozen fruit, ingredients like bananas, strawberries and blueberries help add moisture so your bread won't dry out. Fruit's natural sweetness means that these delicious breads don't require much added sugar either.

TO STORE: Leftover apple bread can be kept in an airtight container at room temperature for four days. TO FREEZE: Apple bread can be frozen for up to two months. Let thaw overnight in the refrigerator before serving.

Quick breads use the chemical leavening agents of baking powder and/or baking soda. Baking powder and baking soda do not require time for rising, so the batter for quick bread is cooked immediately after mixing. The best thing about quick breads is that the options are limitless when it comes to ingredients.

Combine flour, baking powder and salt in bowl; set aside. Combine milk, sugar, melted butter, eggs and vanilla in another bowl; stir 20-30 seconds. Add flour mixture, one-third at a time, stirring after each addition just until smooth. (There may be a few small lumps in batter.)

Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture.

Three common mixing methods are the muffin mixing method, the creaming method and the biscuit mixing method. The muffin method suits muffins, loaf breads, pancakes, and waffles. Biscuits and scones benefit from the biscuit method, while the creaming method offers an alternative for muffins and certain bread types.

LIQUID—You may use milk, water, or juice in making quick breads. The purpose of the liquid is to moisten the flour, dissolve the sugar and salt, and cause a chemical re- action in the baking powder to release the gas necessary for rising. Milk or juice contribute flavor and nutrients.

Sometimes you add dried fruit and nuts when you are first mixing your dough. This is a good idea if you have soaked them before using them as the soaking water will make a difference to the hydration of your dough and it might end up being too wet if you add them later.

Which apples bake best? For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

Which flour is best for yeast bread? ›

For best results, base your yeast dough on wheat flour — only wheat-based flour provides the type and amount of protein yeast dough needs to support its structure. Whole wheat flour, white whole wheat flour, bread flour, or all-purpose flour are all good choices.

Granny Smith (in my opinion, this is the best overall apple for baking) Braeburn (a sweet-tart variety) Jonathan. Pacific Rose.

Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.

Bread dough normally collapses because it has proofed (fermented after shaping and before baking) too long. Over proofing expands dough to the point that the extra expansion in the oven (oven spring) exceeds the support the loaf offers.

For baking, eggs are particularly important as binding agents and leavening agents. The fat in egg yolks also soften gluten strands, creating a soft crumb in breads. Binding agents hold all the ingredients together.

Two basic mixing methods are used for quick bread batter: the muffin method and the biscuit method. The muffin method is a method of making quick breads in which liquid ingredients are lightly mixed into dry ingredients to create a batter with a slightly coarse yet tender texture.

Quick breads are pretty self-explanatory – they're called quick because they're relatively quick to make. Quick bread loaves and coffeecakes use baking powder or baking soda for leavening agents, and require little to no kneading. Fruits, nuts, oats, vegetables and spices can add flavor.

The blending method combines the liquid, sugar, liquid fat, and eggs at the same time. Then, the dry ingredients are added to the mixture. The liquid fat and sugar act as a tenderizer. The blending method is most commonly used to make muffins and fruit breads.