Quick Bread Recipe With Cake Flour

I love this super fast bread recipe for last-minute bread. Sometimes it's 4 pm and suddenly I decide I want fresh bread for dinner!

If you are new to baking bread, this easy bread recipe is for you. I've had TONS of reviews from people all over the world who have never made bread before but could make this bread perfectly the first time.

A lot of people are intimidated by making homemade bread. You don't need any special bread machines or even a mixer (although having one will save you some elbow grease).

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The secret to fast bread is using Instant yeast. I'm using saf-instant yeast. You can usually find instant yeast right next to the regular yeast at the grocery store.

You don't have to use saf-instant yeast, any brand that says instant will work. Red Star Instant yeast is another popular brand.

Instant yeast is like regular yeast on steroids. You don't need to mix it with the milk and sugar to bloom it. Just mix it in with the flour, add in the liquid and mix! Using instant yeast makes this bread recipe extra easy because you don't have to bloom the yeast, just mix it in with the flour, sugar, and milk.

How To Use Whole Wheat Flour In Quick Breads

Combine your flour, yeast, sugar and warm (110ºF) milk in the bowl of your stand mixer and combine for one minute at low speed.

After one minute, add in the salt and butter. If your dough is too slippery from the butter, sprinkle in ¼ cup of flour to soak up the butter and is kneading properly in the bowl and not just spinning round and round. If the dough is still not sticking to the sides of the bowl, add a couple of tablespoons of water.

Roll a piece of dough in your hand, is it smooth and silky? If so, then it's ready. If it's sticky and lumpy, it needs more mixing.

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You can test to see if your bread has developed enough gluten by doing the windowpane test. Start by pulling off some of the dough and carefully stretching it between your fingers to make a little window.

If the dough isn't ready, keep mixing for another 2 minutes on medium speed or until the gluten test can be performed successfully. Don't worry about over-mixing.

You can do all of this by hand but it will take longer. Probably about 10-15 minutes of kneading. Don't worry, it's basically impossible to over-knead dough by hand.

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Time to let this dough rise! Place it into a lightly oiled bowl and cover it with a tea towel to keep in the moisture.

I put mine next to an open oven set to 170F. Don't put your dough IN the oven or the hot temperature will kill your yeast.

Just shape your loaves into two (or three or four depending on how many loaves you want). I've even made hamburger buns and hotdog buns with this recipe.

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Tuck all the rough edges underneath to form a nice smooth skin on top. This will make your bread look really lovely after it's baked.

Basic

Place your two loaves onto a pan with some parchment paper. Make sure they have a good 8 between them so they don't end up touching as they bake.

Then make 3 or 4 slices on top of the loaf with a sharp knife at a 30º angle about ¼ deep. (wow that is super specific I know).

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We devoured one whole loaf with dinner and saved the other loaf for tomorrow. The great thing about this fast bread recipe is you can make more bread easily whenever you need it.

You can reheat slices or the whole loaf either in the microwave for 10 seconds or in the oven for 2-3 minutes.

Need bread fast? This soft and fluffy bread only takes 60 minutes to make and is pretty much the most amazing bread I've ever had. No special pans or bread machines. You won't believe how easy it is to make your own homemade bread.

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** I turn my oven on to 170ºF and open the door then place my dough on the door near the opening of the oven to proof, not INSIDE the oven.

** If you don't have instant yeast your can use regular active yeast but it will take longer to proof. 1. Let your dough proof for 90 minutes or until it doubles in size 2. Divide the dough, shape, brush with egg wash, make cuts with the knife and let rest for 30 minutes before baking.

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** Egg wash - crack one egg and whisk with 1 Tablespoon of water. Use a soft pastry brush to brush it onto the loaves. If you don't use egg wash your bread will be very pale. You can also use milk instead of egg for the wash.

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** You can replace white flour with wheat flour (use 24 oz instead 28 oz because wheat flour is denser than white flour)

Is it bread? Crumb cake? Dessert cake? This recipe dances a few lines because it tastes satisfying alongside coffee, as an afternoon treat, or warmed up with a scoop of vanilla ice cream to finish off a meal. I always appreciate a versatile baked good and know you do too!

Funfetti Quick Bread • Fit Mitten Kitchen

Before you begin this peach quick bread recipe, let me explain how I put it together. I started testing this recipe with my peach muffins batter as the base, a recipe similar to this blueberry muffin bread. The bread portion was fine, but anywhere there was a peach, it was heavy and wet—not moist, wet. I assure you it was baked through, too. It’s a thinner batter, which did no favors for the heavy peaches.

I switched directions and took a closer look at this peach Bundt cake, which is oil-based and a scaled up version of cinnamon swirl quick bread. The crumb is light, but still strong enough to hold up the fruit. I played around with the leaveners and 1 teaspoon baking powder + 1/2 teaspoon baking soda produced a lovely springy crumb. Sour cream adds moisture without thinning out the batter. The peaches stay elevated and while the crumb around the peach chunks is moist, it’s not wet. (As long as you bake the bread long enough.)

In the printable recipe below, I recommend making the crumb topping first and placing it in the refrigerator until you need it. The colder it is, the more likely it will hold its crumbly texture. If the crumb topping is warm going into the oven, it will melt and virtually disappear into the bread’s top crust. After that, prepare your quick bread batter and peaches, and then assemble the bread before baking.

Cinnamon

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The most important step of this peach bread recipe is layering and swirling in the peaches. As noted in the printable recipe below, mix the peach chunks with some sugar and cinnamon. Spread half of your quick bread batter into the prepared loaf pan, all of the peaches (with any liquid they produced), and then the remaining batter. Swirl everything together so you have this delicious ribbon of cinnamon, sugar, and peaches throughout. This is exactly how we assemble apple cinnamon bread, too.

Feel free to skip the crumb topping (or leave it!) and top the baked and cooled bread with vanilla icing. We use the same icing for peach bars, too. If you love the idea of fresh peaches, streusel topping, and sweet vanilla icing, you must give peach bars a try next!

This cake-like and moist peach quick bread comes together with a simple batter, juicy peaches, and a brown sugar crumb topping. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.

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Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onA quick bread is a bread that is made without yeast and can be prepared and baked with minimal time needed. This recipe can be made savory or sweet and in endless variations!

This adaptable savory or sweet quick bread is the perfect blank canvas to make time and time again with any flavor combination you can think of!

Quick bread is a category of non-yeasted bread like baked goods that are made very quickly. The lack of yeast in quick bread allows them to be prepped and

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Quick Bread Recipe With Cake Flour