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I often make pumpkin or banana bread and was wondering if anybody has any good savory quick bread recipes. I'm not that into sweets and was thinking something with cheese, garlic, rosemary, etc. might be interesting. Thanks.
Candice
Feb 28, 2007 01:30PM
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I actually posted this topic a few weeks ago: http://www.chowhound.com/topics/36449... The King Arthur link doesn't work, but if you go to their website, and go to the recipes, then click on "Biscuits, muffins & quickbreads" and then click on "Quickbreads & batter breads", it will take you to a whole slew of recipes.
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Today's LA Times Food Section has interesting savory quick bread recipes. Check it out.
http://www.latimes.com/features/food/...
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Today's NY Times food section has an article from Mark Bittman on this same subject.
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Thanks so much! I tried a search before posting, but you know how that goes.
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If you like pumpkin bread, try omitting the sugar (you can leave a couple tbsp) and adding curry powder.
A friend of mine also made an awesome bread using a basic batter and adding soup mix and grated cheese.
And you can never go wrong with a few sundried tomatoes.
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I experiment with biscuit dough and use a variety of fresh herbs (e.g. rosemary, sage, thyme), cheeses (parmesean, sharp cheddar, asiago, bleu varieties), and spices, mixing a little (keeping track of which ones have what in them!) and then do a taste test. That gives me a flavour profile and an idea of what works and what doesn't. If a couple of friends are available and willing to be guinea pigs, we make an afternoon or evening of it and do a lot of taste testing. Combined with a bottle of wine, it's amazing what creative things you can make!
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I made shortbread once with rosemary (minced) and grated parmesan instead of sweet ingredients. It was addicting!
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How about a savory zucchini bread with parmesan?
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Ooooh, that would be great! Maybe with some black olives, too...
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I don't know if this falls in the realm of savory, but I made a rosemary olive oil cake this weekend (from the Babbo cookbook) that was amazing, it was both sweet and savory.
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Beer Bread:
http://www.epicurious.com/recipes/rec...
I made this a couple of days ago with a bottle of Sierra Nevada, about half ww flour, 4 oz grated sharp cheddar, and a small bunch of chives, chopped. Brought it to work and it was demolished inshort order. Really good!
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Hi! I just made this olive, cheese and ham bread and my family loves it.
http://www.easy-french-food.com/olive...
It tastes even better after a day, but I didn't refrigerate it it. Stayed really moist. In France, savory breads are often served at cocktail hour and might be cute into cubes for bite sized enjoyment. Strangely enough the French call them cakes!
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I just made a basic cornbread and added a pesto swirl. You basically drop spoonfuls of pesto in the batter, then swirl with a knife and bake.
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