Not long ago, I was in the mood to bake a treat. I had a specific ingredient I wanted to use, so I went on a search through my cookbooks. (I have lots, but frequently only use a few.)
I settled on making a nut bread. And I followed a recipe — mostly.
One positive to making a quick bread (non-yeast), is the fact that you can usually mix it up and get it in the oven in a short time.
The finished nut bread contained black walnuts, cranberries, and a dash of orange juice to modify a basic recipe.
Quick breads conjure up warm and cozy. Think of their members: muffins, biscuits, pancakes. Add butter and you pretty much can make a meal.
When Louisa Mueller was baking in the fictional village of Elm Ridge, Illinois during 1851, she did not have the luxury of packaged baking powder and baking soda. So many of her treats used yeast. Or, in the case of certain cookies, much beating to incorporate more air into the batter.
Check out her story in the sweet historical romance, New Dreams. Follow the link for more information. https://amzn.to/3vWydWE
