Herb Quick Bread A Savory and Delicious Recipe

Prepare to embark on a tantalizing journey through the realm of culinary delight as we unveil the secrets of creating the Herb Quick Bread, a marvel that brings together the perplexity of herbs and the burstiness of savory flavors. Get ready to immerse your senses in a whirlwind of complexity and variation as we guide you through the captivating process of crafting this savory and delicious bread that will leave you craving more.

Herb quick bread is a savory and delicious bread that’s perfect for any occasion. This bread is made with fresh herbs, such as rosemary, thyme, and basil, and can be served as a side dish or as a snack on its own. In this article, we’ll explore what makes this bread so special, how to make it, and some tips for serving and storing it.

What Makes Herb Quick Bread Special?

Herb quick bread is special because it’s savory bread that’s full of flavor. The fresh herbs add a fragrant aroma and a delicious taste that’s perfect for any meal. This bread is also incredibly easy to make and doesn’t require any yeast, making it a quick and easy recipe to add to your repertoire.

History Of Quick Bread

The term “quick bread” likely originated in the United States in the late 18th century. However, a similar bread called Bannock had been well-known in Ireland, Scotland, and northern England centuries before. Prior to the invention of quick bread, baked goods were leavened using yeast or by incorporating eggs into the dough. Another alternative name for quick bread is “fast bread.”

The discovery or rediscovery of chemical leavening agents and their widespread use in the United States can be traced back to 1846 when commercial baking soda was introduced in New York by Church and Dwight, known for “Arm & Hammer.” This progress continued in 1856 with the introduction of commercial baking powder in Massachusetts. One well-known brand of baking powder is “Calumet,” first introduced in Hammond, Indiana, and West Hammond, Illinois (later Calumet City, Illinois) in 1889. Both types of food-grade chemical leaveners are still produced today under their original names, although not by the same company.

Ingredients

To make herb-quick bread, you will need the following ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh herbs (such as rosemary, thyme, and basil)
• 1 cup milk
• 1/4 cup olive oil
• 1 egg, beaten

Instructions

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and chopped herbs.
3. In a separate bowl, whisk together the milk, olive oil, and beaten egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Tips for Serving and Storing

• Serve the herb quickly bread warm or at room temperature, either on its own or with some butter.
• Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• To reheat the bread, wrap it in foil and place it in a 350°F oven for 10-15 minutes.

Also, Check More Bread Recipe Here

Banana Bread

Bananas made their way to the US in the 1870s, but it wasn’t until the 1930s, with the availability of baking powder in grocery stores, that they started appearing in dessert recipes like banana bread. Historians speculate that it emerged either as a creative solution during the Great Depression, using overripe bananas, or as a promotional creation in corporate kitchens to showcase flour and baking soda products.

Variations

• Add some grated Parmesan cheese to the batter for a cheesy twist.
• Swap out the herbs for different ones, such as chives, oregano, or sage.
• Add some chopped garlic or caramelized onions to the batter for an extra flavor boost.

History Of Bread

Bread, one of the oldest prepared foods, has a history dating back 30,000 years. Ancient evidence shows residue of starch on rocks used for pounding plants in Europe and Australia. It’s likely that during that time, primitive flatbread was made by spreading starch extract from plants like cattails and ferns on a rock and cooking it over a fire. The oldest known evidence of bread-making comes from a 14,500-year-old Natufian site in Jordan’s northeastern desert. As agriculture spread during the Neolithic age around 10,000 BC, grains became the primary ingredient for bread-making. The presence of yeast spores, found on the surface of cereal grains, meant that any dough left to rest would naturally leaven.

As early as 6000 BC, leavened bread was baked in southern Mesopotamia, the birthplace of the Sumerian civilization. The Sumerians may have shared their knowledge with the Egyptians around 3000 BC. The Egyptians further developed the process by incorporating yeast into the flour. The Sumerians had already been enhancing the dough with ash prior to baking.

Early bread-making had various sources of leavening. Airborne yeasts were captured by leaving uncooked dough exposed to air. The Gauls and Iberians utilized beer foam, known as barm, for lighter bread, while wine-drinking cultures used grape juice and flour paste or wheat bran soaked in wine to obtain yeast. A popular method was to save a portion of dough from the previous day, creating a sourdough starter, as described by Pliny the Elder.

The bakery arts were considered a symbol of civilization by ancient Egyptians, Greeks, and Romans. In 1961, the Chorleywood bread process was developed, utilizing intensive mechanical dough working to significantly shorten fermentation time and accelerate loaf production. This high-energy mixing method allows for the use of grains with lower protein content, and it is now employed globally in large-scale factories. While it enables fast and cost-effective bread production, there have been concerns raised about its impact on nutritional value.

Conclusion

Herb quick bread is a delicious and easy-to-make recipe that’s perfect for any occasion. With its fragrant aroma and delicious taste, it’s sure to be a hit with anyone who tries it. So why not give it a try and see for yourself why it’s such a beloved savory bread?

FAQs

Q1. Can I use dried herbs instead of fresh ones?

A. Yes, you can use dried herbs instead of fresh ones, but the flavor may not be as strong.

Q2. Can I make herb-quick bread gluten-free?

A. Yes, you can substitute the all-purpose flour with a gluten-free flour blend.