Rural Missouri - October 2013 - (Page 26)
H E A R T H
H O M E
LET US BAKE BREAD
Quick and easy breads, biscuits and rolls
by Heather Berry
page design by Megan Backes
all is upon us, and it’s the time of year
many bakers dust off their bread pans
and get out their favorite biscuit, roll and
quick-bread recipes to help remove the
chill these autumn days bring.
Here are some tips when making quick breads:
• Stir only until dry ingredients are moistened;
the batter will be lumpy, but that’s OK. If you
mix too much, the loaf could be tough.
• If your loaf sinks in the middle and seems
soggy, there was too much liquid in proportion
to the dry ingredients, insufﬁcient baking powder
or it’s simply underdone. A coarse texture means
too much fat, and too much sugar gives you a
thick, dark brown crust.
• Most quick breads are best served warm from
the oven. But nut breads tend to improve with
age. Storing them at least overnight before serving improves the ﬂavor of the loaf.
• Quick breads usually keep best in the refrigerator and will keep well for around a week when
stored that way.
If your quick bread comes out with a crack on
top, don’t worry — most of them do, it’s the nature of the beast. Just grab the butter and enjoy.
1 cup persimmon purée
2 tablespoons water
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
2 cups ﬂour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease one 9-inchby-5-inch loaf pan; set aside.
To prepare persimmon purée: Remove the
stem of each cleaned persimmon and cut into
chunks. Purée the persimmons in a blender with
the 2 tablespoons water. Measure out needed
purée; set aside.
Next, cream the butter and sugar until light
and ﬂuffy. Add vanilla. Add the eggs one at a
time, beating well after each addition. Add the
persimmon purée and beat until thoroughly
In a medium bowl, sift together the ﬂour, salt
and baking soda. Add ﬂour mixture to batter and
beat until smooth.
Spoon batter into a loaf pan and bake for 50 to
60 minutes or until a toothpick inserted in the
center comes out clean.
Cool bread 10 minutes before slicing.
2-1/4 cups ﬂour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons butter, melted
6 ounces beer, room temperature
Extra ﬂour (for rolling out dough)
Milk (for brushing biscuit tops)
Preheat oven to 375 degrees. Line a baking sheet
with parchment paper or spray sheet with nonstick cooking spray.
Combine ﬂour, baking powder, baking soda,
salt and sugar in a medium mixing bowl. Whisk
to blend thoroughly.
Add the melted butter and beer and stir until
the mixture holds together. Turn dough out onto
a lightly ﬂoured surface and knead three or four
times, just enough to make a pliable dough.
Cut biscuits out with a round cutter and place
on the prepared baking sheet.
Brush biscuits lightly with milk and sprinkle
Bake for about 15 minutes or until the bottoms
Note: Using smoked paprika adds a delicious new
taste to these biscuits.
Pumpkin Harvest Bread
3-1/3 cups ﬂour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2/3 cup cold butter, cut into small cubes
1 16-ounce can puréed pumpkin (NOT pumpkin pie
ﬁlling; they’re not the same thing)
4 eggs, slightly beaten
2-1/2 cups sugar
2/3 cup milk
3/4 cup golden raisins, optional
1 cup pecans or walnuts, chopped
Cream cheese icing, optional
Preheat oven to 350 degrees. Grease and ﬂour two
9-inch-by-5-inch loaf pans; set aside.
Combine ﬂour, baking soda, baking powder,
salt, cinnamon, nutmeg and cloves in a bowl and
whisk to blend thoroughly.
In another large bowl, combine butter, pumpkin, eggs, sugar, milk, golden raisins and nuts. Add
the dry ingredients to the wet ingredients and stir
with a spoon or with an electric mixer on low setting until just blended. The batter should show no
lumps of ﬂour, but there will be small amounts of
butter that will disappear in baking. Do not over
Divide the batter evenly between the two prepared loaf pans, smoothing the tops. If desired,
arrange pecan halves on the top. (The loaves will
rise into a beautiful dome with a split down the
Bake for 60 minutes or until a toothpick inserted
in the center comes out clean. If the tops start to
get too brown before done, lightly tent the loaf
with foil. Remove from the oven and cool in the
pans 10 minutes before turning out onto a wire
rack to cool completely before serving.
Note: This pumpkin bread is also delicious when
served with a bit of cream cheese icing.
The ﬂavor and texture of this bread only improves
with time, so make the loaves at least a day ahead of
These loaves also freeze well. When cool, wrap them
tightly in plastic wrap, then in foil before freezing.
Table of Contents for the Digital Edition of Rural Missouri - October 2013
Rural Missouri - October 2013
Schooled on sailing
A deer dilemma
Therapy for the heart & soul
Out of the Way Eats
Charge of the Iron Brigade
Hearth and Home
Rural Missouri - October 2013