Quick Breads

I have used my loaf bread three times in the last week (or two). I mentioned the zucchini bread in my last post, and here's the verdict: while slightly problematic, it was unbelievably good. It had the flavor and texture of those sinful giant chocolate muffins found at Costco, with only a 1/2 cup oil and subliminal vegetables. The chocolate chips were an excellent addition as well. The only problem? Mine didn't quite come out of the pan all the way. Next time I'll flour or sugar the pan.

The second adventure in quick breads was more savory. I found a recipe for caramelized onion, spinach, olive oil, and feta bread in the newsletter for Wasatch Community Gardens. Here it is:

Ingredients:

3 tsp olive oil, divided

1 large yellow onion, cut in half through the root, and thinly sliced

1/2 tsp kosher salt

2 cups (packed) fresh spinach leaves

2 garlic cloves, minced

2 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

2 eggs, lightly beaten

3/4 cup 2% milk

2/3 cup extra-virgin olive oil

1 oz. crumbled myzithra (or feta) cheese

Butter and flour for pan

Preheat the oven to 350 degrees F.

Heat 2 teaspoons olive oil in a large skillet set over medium heat. Add the onion to the pan. Season with 1/2 teaspoon salt. Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.

Add 1 teaspoon olive oil to the onions, then stir in garlic and spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute. Remove from the heat.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs, lightly beaten, milk, and extra-virgin olive oil. Whisk well until combined.

Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the spinach mixture and myzithra cheese, and stir until just combined.

Butter a loaf pan (or spray with cooking spray, like I did). Spoon 1 tablespoon flour into the pan and tap the flour around the pan. Shake out the excess. Scoop the batter into the pan and smooth the top.

Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.

Makes 1 loaf of bread.

Okay, this bread is like quiche in bread form, at least that is what it reminds me of. It is so good! Perfect for breakfast, or snacking. I probably needed to let mine bake a bit longer, because it has gone a little gooey in the middle, but that could be from the onions or something as well.

Third, I baked up some Amish Friendship Bread. My awesome boss gave me the start last week, and I finally got to make it on Monday. Similar to sourdough, this bread has a "start" of dough that is used as a base. Then you save four one-cup portions to share with friends. It makes two loaves of bread (problematic if you only have one bread pan) and is quite good. The only drawbacks? First, it takes a long time to make, since you have to remember to mash the bag everyday, plus it takes an hour to bake (one pan+two loaves= two hours). Second, it takes a ton of ingredients. Anyway, I have some starts, if anyone would like to give it a try!