Italian Quick Bread

Italian Quick Bread makes a nice side to any dish.  Served hot or cold, it is easy to make and disappears quickly. I like the taste of warm bread coming out of the oven .  Remember that this is a quick bread and the texture is more like corn bread.

Quick breads don’t require yeast, and this one incorporates buttermilk, baking soda and baking powder to help it rise. They provide instant gratification for those of us who like to bake and don’t have time for yeast to work.   They have little gluten structure and make sure that you don’t over mix.

I developed this recipe by taking a simple corn bread recipe that was scribbled in a recipe book that belonged to my mother-in-law and I experimented with adding different ingredients.  This recipes is also nice with sun dried tomatoes, bell pepper and onions.  I caramelize the onions and peppers before adding them to the batter.  Also cool them.

A good read https://www.craftybaking.com/learn/baked-goods/quick-breads

For a lot of good quick bread recipes go to https://www.epicurious.com/recipes-menus/easy-quick-bread-recipes-gallery/list

 

I gather my dry ingredients and I use Italian Polenta (corn meal) in this.  Give everything a good whisk.

The wet ingredients go in next and I mix everything.

To flavour this bread, I choose Manzanilla olives and dice them.

 The olives and both cheeses get mixed in at the end.

Into the loaf pan it goes; I used a little canola oil to grease the pan.

You know by now, that I always peek into the oven.

It comes out and I butter some for a quick snack.