Quick-loaf baking tips

October 22, 2003|By Stephanie Shapiro

Kathy Reid takes her eggs out of the refrigerator about 10 to 15 minutes before using them, so they blend more easily with the sugar and margarine in her recipes.

Reid also lets the batter sit in the pan for five minutes before baking. "It seems to help the bread rise better if I do this," she says.

In The Best Quickbreads, Beth Hensperger stresses beating the wet and dry ingredients separately. When mixed together, combine them "with a quick and light hand."

"Bake quick loaves on the middle shelf with at least two inches of space between each pan," Hensperger says.

Tightly wrap quick loaves in plastic, whether storing them at room temperature or in the refrigerator. Quick loaves, Hensperger adds, "also keep perfectly for up to three months in the freezer, wrapped in freezer bags or in plastic wrap and then foil."

When experimenting with quick-loaf ingredients, refer to a similar recipe to get a sense of the correct proportions

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