5 Quick Rise Bread Recipes & 5 Ways To Make Them Better

(Image credit: Apartment Therapy)

Quick rise breads are an easy addition to most any table, holiday or no. They are a great way to use up left over fruits and vegetables and more often than not, you’ll find yourself or a loved one sneaking into the kitchen for an extra piece. Make them super sensational with these tips and recipes!

Check out these 5 tips to making your breads be all they can be for your tables and tummies. Make sure to add your own tips to the comments below if you have a good one to add to the list!

Preheat For Longer: Set your oven to preheat and once it’s ready, then make your batter. The leavening agents in your batter will appreciate an oven that’s hot and has been hot for a solid 10 minutes before being placed inside. Try setting the oven, then assembling your ingredients and making the batter to allow enough time.

Check Your Baking Powder and Baking Soda: Do you know how long that little orange box has been in your cabinet? Neither do we, just make sure it can still hold it’s own, otherwise your breads won’t rise as much as they need to and will make things a little underdone and a little flat. Usually products bought within the last year will still have enough oomph to get the job done.

Bake For Longer, Slower: Most recipes for quick rising breads will bake somewhere around 350 degrees for just over an hour. Try baking the first 40 minutes at 350 and then reducing your oven to 325 (cover with a foil tent to avoid excess browning) until they finish up. It will help eliminate the little bit of soggy middle without making the outside of the bread tough.

Use A Water Bath: Even if you’re not into setting your pans in water themselves (which isn’t needed) try placing a Pyrex of water below your baking breads to keep the oven humid and moist. It will be just enough to allow for pretty cracked top bread without resembling the Grand Canyon.

Use The Right Pan: Use light-colored metal pans, (preferably aluminum). Dark pans absorb the heat and often result in burnt loaves. Nonstick finishes don’t really matter, but proper greasing or parchment papering will prevent sticking. Glass pans are our last choice as they act as an insulator and can often burn or rapid bake the outside of the bread while leaving the inside still soft and gooey.

Looking to make a super tasty bread right this minute? Check out 5 of our favorites, they’re all sure to please a holiday crowd and make for super tasty edible gifts as well!

(Image: Flickr member land camera land camera licensed for use by Creative Commons)