Find easy quick bread recipes for making quick breads and ordinary homemade bread. There is even a homemade bread recipe or two here that doesn't even use yeast! There is nothing better than the smell of bread made from your own kitchen. For those of you who want to be truly adventurous why don't you try a sourdough bread recipe for a really unique but great taste!
Here you will find quick and easy bread recipes that you can knock up in minutes, shove it in the oven, and forget about it until the timer goes off. If you don't know where to start are some step-by-step instructions on How to Make Bread.
This is one of my favorite quick bread recipes as like all quick breads it doesn't use yeast and it makes for a great picnic food idea or something to make just before your BBQ.
3 cups flour
3 teaspoons of baking powder
1 teaspoon of salt
1 can of beer (approx. 400 ml)
1/2 cup of cheese
Preheat the oven to 200°C. Mix the flour, baking powder, salt and beer into a large bowl until combined. Tip into 1 large 20 cm x 10 cm non-stick or well-greased loaf tin. Sprinkle the top with grated cheese. Bake for 50 - 60 minutes until golden. Tip out of tin and cook on a wire rack. Cool before slicing.
Mix 3 cups self-raising flour, 1 dessert spoon sugar, 1 teaspoon salt, flat beer. Mix to a sloppy consistency and pour into a greased bread tin. Cook for approximately 3/4 of an hour in a hot oven of 200°C,
300 ml milk
80 g white onion soup powder
500 ml self-raising flour
5 ml salt
30 g butter
12, 5 ml finely chopped parsley
1 extra large egg, beaten
50 ml finely grated cheese
Combine the milk and soup powder and set aside. Sift flour and salt into a bowl, rub in the butter. Add parsley. Add egg to soup mixture, stir into flour mixture. Mix to a soft dropping consistency, adding more milk if necessary.
Spoon into a greased, or non-stick 500 g loaf pan. Sprinke with cheese and bake at 180°C for about 50 - 60 minutes. Turn out onto wire rack and cool before slicing. Spread slices with butter and serve.
500 g self-raising flour
500 ml buttermilk
1 packet (16 g) garlic steak marinade
Pre-heat oven to 180°C. Grease a fairly small bread loaf tin with butter. Place all the ingredients together in a mixing bowl and mix well. Turn into buttered loaf tin and bake for about 50 - 60 minutes. Test with skewer to see if cooked. Serve hot with butter.
120 g flour
10 ml baking powder
5 ml salt
60 g butter OR margarine
400 g can whole corn kernels, drained
2 eggs, lightly beaten
Sift together flour, baking powder and salt in a mixing bowl. Rub in butter, and add corn kernels and eggs. Mix well. Spoon mixture into a small, well-greased loaf tin. Bake at 180°C for about one hour. Allow to cool on a wire rack. Slice when cool and spread with chili butter.
1/2 cup butter
1/2 cup grated Parmesan cheese
1 French baguette, halved length ways
Mix butter and cheese together. Spread on both sides of French baguette. Place in oven at 180°C until cheese melts and bubbles.
2 large eggs
250 ml milk
440 can whole kernel corn, drained
250 ml maize meal
325 ml self raising flour
3 ml salt
10 ml dried thyme
50 ml sugar
Beat eggs together, add remaining ingredients. Mix well. Pour into greased 23 cm diameter cake tin. Bake in moderate oven until well risen and cooked.
750 ml self raising flour
5 ml baking powder
5 ml salt
250 ml mashed potato
340 ml beer
Stir dry ingredients together, add potato and beer, mix to form a stiff dough. Spoon into greased bread tin and bake in moderate oven until cooked.
1 cup bran flakes
1 cup brown sugar
1 tablespoon honey
1/2 cup chopped dried apricots
1/2 cup pumpkin seeds
1 cup milk
1 cup self-raising flour
Put the first 5 ingredients in a bowl. Pour over 1 cup milk and leave several hours, or overnight. Just before baking, add 1 cup self-raising flour. Bake in a greased loaf tin approx. 50 minutes at 180°C. Stand for 5 minutes before turning out.
* Note: Dried fruit and walnuts can be used to replace apricots and pumpkin seeds.
2 1/2 cups water
2 cups sugar
250 g dried fruit cake mix
2 tablespoons (25 ml) oil
3 eggs, lightly beaten
2 cups self-raising flour
3 cups cake flour
2 1/2 teaspoons salt
2 teaspoons bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground pimento
1/2 teaspoon ground nutmeg
Boil together for 10 minutes the water, sugar, dried fruit cake mix and the oil.
Add the rest of the ingredients. Bake in 4 small loaf tins that have been well-greased. Bake at 180°C for 30 minutes, and then reduce the heat to 150°C for a further 30 minutes.
1 cup self-raising flour
1/4 teaspoon salt
About 4-5 tablespoons thick yogurt
Mix self-raising flour, salt and enough yogurt to make a soft dough. It is not necessary to knead the dough when you have finished. Put it aside to make the topping.
|This section is not for quick breads, but for breads that use yeast and you need to take the time to knead the dough, and allow it to rise and prove before baking. However, there is nothing nicer than the smell of homemade bread, and once you start, you will find that nothing bought after that quite smells or tastes the same!|
Into a bowl put 1.5 pint warm water. Mix in a good desertspoon treacle, molasses, honey or golden syrup. Sprinkle 1 desertspoon dried yeast over water. Cover bowl to keep heat in and leave to stand for a few minutes until yeast is frothy.
Into a large bowl place 2 pounds wholemeal flour and a desertspoon salt.
Grease 2 bread tins well with butter.
Beat liquid gently to make sure that the yeast is evenly distributed. Make a well in the flour and salt and add the liquid. Mix well and place in tins. Leave in a warm place to rise until top of tins.
Bake for 40 minutes at 375° F.
1 teaspoon sugar
2 cups warm water (110°C)
2 teaspoons active dry yeast
1 tablespoon melted butter
6 cups all-purpose flour
1 tablespoon salt
Heat oven to 230°C (450°F). Prepare yeast mixture by taking a large bowl and dissolving the sugar in the water and sprinkling the yeast on top. Leave for 10 minutes until frothy. Add the butter to the yeast mixture and then add the flour and salt. Work the dough until the sides of the bowl are clean. Turn out onto a floured board and knead for about 10 minutes until smooth and springy.
Cover with a greased piece of cling film and leave to rise in a warm place until double in size. Remove cling film and turn out onto a lightly floured board. Knock out air bubbles and knead to a firm, elastic dough. Divide dough into two and place in two well-greased loaf tins. Cover with more greased cling film and leave to rise again in a warm place until dough reaches the tops of the tins. Remove plastic film, and bake in a hot oven for 30 - 40 minutes. Loaves should be well risen and should sound hollow when tapped underneath. Turn out and cool on a wire rack. Slice when cool and butter.
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