The Daring Bakers' February 2012 host was--Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
So what are quickbreads? Lis shared Epicurious' definition as: Bread that is quick to make because it doesn't require kneading or rising time. That's because the leavener in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes most biscuits, muffins, popovers and a wide variety of sweet and savory loaf breads.
This challenge was really fun because we were given pretty much a free hand and I decided to experiment with some of my favorite ingredients. Apples, beets, chocolate chips, cheese etc...yes, I just wrote beets. I made apple-beets muffins and they were delicious and very pretty...and I'm sure healthy too!
The muffins came out really delicious...the texture was great. The whole house smelled yummy while I was baking them.
So I followed the Basic Loaf recipe that Lis shared, and added about 1/2 cup of Chocolate Chips. It came out delicious tasting, although the crumb was not as I expected.
The second loaf I made to which I added Quezo de Bola (Edam Cheese) and Spring Onions produced a crumb that was a lot better.
Thank you Lis for this challenge, it was fun experimenting and really delicious! Check out the other Daring Bakers' quickbreads here.