This round, rich,
sweet, yeast bun is traditionally served on Good Friday. Made of milk,
yeast, sugar, flour, spices, eggs, butter, currants, raisins and/or
candied fruit. more
Cinnamon Roll Bread
takes a buttery rich yeast dough and rolls it around a delicious
brown sugar and cinnamon filling.
A perfect biscuit, in my
mind, should have a golden brown crusty top and bottom and when you
split it in half it should be soft and flaky and moist enough to absorb
a pat of butter, which is absolutely necessary.
Lemony and buttery is how I
would describe this delicious Lemon Poppy Seed Bread. It has the taste and texture of a
pound cake but with a lovely sugary lemon glaze.
This Easy (Boiled) Fruit Cake is a
much simpler version of the traditional British fruit cake. It contains
all the necessary ingredients, like candied and dried fruits, yet it is
so very easy to make. more
Raisin Soda Bread is plump
with Thompson raisins and is lovely when sliced and buttered.
Low-Fat Banana Bread has a
wonderfully moist texture and tastes of sweet bananas, cinnamon, and vanilla.
The butter that is usually found in banana bread is replaced with heart healthy
canola oil. more
This Cranberry Bread
contains the delightful combination of fresh cranberries, candied mixed
peel and toasted almonds. more
Chocolate Zucchini Bread
has a lovely moist texture and the deep chocolate flavor comes from unsweetened cocoa powder and
semi sweet chocolate chips.
Strawberry Bread is
moist and flavorful and keeps very well. It is full of chopped
strawberries and toasted walnuts and the flavor of cinnamon is a
welcome addition. more
As its name implies, this
quick bread is full of the flavors of pumpkin and fresh cranberries.
Sweet and moist its flavor is enhanced by freshly squeezed orange juice
and zest. more
It seems that every time I
open a food magazine or cookbook I am enticed by a new banana bread
recipe. This time it was in a BBC Good Food magazine where the batter
contained so many flavorful ingredients that I just knew it was a
For this delicious
pastry you take a thick slice of Brioche, soak it with a rum
flavored syrup, spread on a layer of almond cream, and sprinkle with
shaved almonds. Bake until brown and set. Then enjoy.
Cranberry Orange Bread
combines the tartness of fresh cranberries with the sweet citrus flavor
of freshly squeezed orange juice. Delicious!
This artisan bread
has a crisp outer crust with a soft and chewy interior. Perfect on
its own with butter, but use it for sandwiches and it makes great
These small, soft and tender rounds of
buttery Brioche have a piece of chocolate hidden in the center. A perfect
way to start the day. more
A bakery favorite.
Almond Croissants start with day old croissants that are filled and
topped with an almond cream and shaved almonds. Delicious.
It has amazing flavor,
starting with the rich yeast bread that is a cross between a cake and a
This section includes both Quick Breads and Yeast Breads.
put, a 'Quick' Bread is a North American term used to describe a light and moist baked
good that is, as its name implies, "quick" to make. John
Mariani tells us in his book 'The Dictionary of American Food & Drink'
that there were once other names for this type of bread. Names like "lightnin'
bread" and "aerated bread" but for some reason they didn't catch on the
way 'quick bread' did.
Quick Breads came after the 1850's invention of baking powder
(combination of sodium bicarbonate and acid salt). Before that breads
were made primarily with
so when chemical
leaveners arrived they were welcomed as there was no fermentation and little or no
The category of Quick Breads is large.
coffee cakes, pancakes, popovers, crepes, loaves and breads, scones
and biscuits are all considered Quick Breads.
Space dictates the need for my breaking this category down even further.
Therefore, this page is dedicated to breads and loaves, those batters
that are baked in a rectangular baking pan. Jean Anderson in her
wonderful book 'The American Century Cookbook' tells us that while
recipes for biscuits, scones, muffins, and waffles appear in the 19th
century, recipes for fruit breads and loaves seem to be a 20th century
invention. One of the first fruit breads was Date and Nut Bread which
came about in the 1920s.
Breads and loaves are normally made
with a thick batter that is a cross between a cake and a bread. They can
be sweet or savory. As I mentioned above, they are leavened with either
baking powder or baking soda and usually contain eggs. Their ingredients
can vary greatly. Different flours and sugars can be used. Flavorings
can include extracts, fruits (fresh or dried), nuts, vegetables (like
carrots and zucchini), ground spices (like cinnamon, nutmeg, ginger,
etc.), chocolate, and even seeds. They are baked until nicely browned
and a toothpick inserted in the center comes out clean. They make a nice
breakfast or brunch dish but can be served anytime of the day. Tea and
coffee make a nice accompaniment.
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