I often make cranberry bread but lately I have not been happy with the
texture. Many recipes for quick breads caution about over mixing and I had
assumed the over mixing will create a tough bread. They said to just mix
until the ingredients were incorporated and not to worry of the batter was a
bit lumpy.

The other day i was looking through an old cookbook and it talked about 4
different methods of making quick breads.

Muffin Method
dry + liquid +egg

Cake Method
creamed sugar & shortening +egg+liquid+dry

Biscuit Method
dry shifted +shortening cut in

Popover Method
beaten lots to introduce air

So on this last batch I used the same recipe but creamed the sugar & fat
(butter) even though the recipe called for oil. Maybe this is old hat to
some but I was much happier with the texture.

How about you any recipe modifications for baking?

Dimitri

On Mon, 24 Nov 2008 06:13:03 -0800, "Dimitri" >
wrote:

>I often make cranberry bread but lately I have not been happy with the
>texture

I am going to file that information away. Very interesting since I
have not been getting great banana bread texture either. And I have
been creaming the butter and sugar. Might explain a few things.

Thanks for posting!!

In article >,
"Dimitri" > wrote:

> So on this last batch I used the same recipe but creamed the sugar & fat
> (butter) even though the recipe called for oil. Maybe this is old hat to
> some but I was much happier with the texture.
>
> How about you any recipe modifications for baking?

1. I let my wife do the baking.

2. My wife used 53 pounds of butter in two weeks last summer.

3. My daughter's roomate does most of the cooking in their apartment.
Here's her blog:

http://butterislove.blogspot.com/

Note the name!

--
Dan Abel
Petaluma, California USA

Dimitri wrote:


> How about you any recipe modifications for baking?

Thanks for the interesting comparison.

FWIW I get better results with the Mixmaster, even though that's usually
not supposed to be the case with quick breads.

Best regards . . .

Dan Abel wrote:
> In article >,
> "Dimitri" > wrote:
>
>> So on this last batch I used the same recipe but creamed the sugar & fat
>> (butter) even though the recipe called for oil. Maybe this is old hat to
>> some but I was much happier with the texture.
>>
>> How about you any recipe modifications for baking?
>
> 1. I let my wife do the baking.
>
> 2. My wife used 53 pounds of butter in two weeks last summer.
>
> 3. My daughter's roomate does most of the cooking in their apartment.
> Here's her blog:
>
> http://butterislove.blogspot.com/
>
> Note the name!
>
>
Thanks for the link; nice blog, and tempting recipes!