Cardamom Quick Bread (Tasty Easy Recipe) - Heavenly Home Cooking (2024)

FAQs

What are the 7 basic ingredients in quick bread? ›

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient.

Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.

It has a slightly herbal, spicy, citrusy flavor that goes well with orange or warm spices like cinnamon, cloves, allspice and nutmeg.

Eggs also add moisture, color, and flavor to the batter. Liquids moisten the batter, activate gluten in the flour, and help to dissolve the sugars. Liquids include milk, buttermilk, sour cream, juice, or fruit purees. Baking powder and baking soda are leavening agents that give the bread height and lift.

LIQUID—You may use milk, water, or juice in making quick breads. The purpose of the liquid is to moisten the flour, dissolve the sugar and salt, and cause a chemical re- action in the baking powder to release the gas necessary for rising. Milk or juice contribute flavor and nutrients.

As with baking soda, the purpose of baking powder is to create air bubbles that give your baked goods their light, airy texture. There are two types of baking powder: single action and double action. Single action baking powder creates the carbon dioxide bubbles upon contact with moisture, similar to baking soda.

TIPS FOR MAKING QUICK BREAD

Baking is a science, and certain ingredients like flour and leavening agents need to be measured and added exactly how the recipe suggests. Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle.

The two main quick-acting leavening agents are baking powder and baking soda Salt: Used as a seasoning Liquid: Helps in the blending of dry ingredients and the formation of gluten. It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor.

With quick breads, fat adds flavor and moisture, and butter is usually the choice for this. Many bakers favor using unsalted butter in their recipes because the amount of salt varies among different brands of salted butter.

Green cardamom ground from the pod was the “most vibrant and balanced” whereas the white cardamom was a significant disappointment. The black cardamom tasted more smoky, so it'd be nice in more savory dishes but in the cookies it came across as a bit schizophrenic. The verdict from Cook's Illustrated? Go green.

What does cardamom do in baking? ›

Many Indian and Indian-inspired dishes call for cardamom, including curry dishes, Kheer (Indian rice pudding), and chai. Indian spice blends such as garam masala also feature cardamom. You'll also find cardamom adds warmth and depth to baked goods such as cookies, bread pudding, and even cheesecake.

The best replacements for ground cardamom are spices that have that same aroma and flavor, such as allspice, cinnamon, and nutmeg.

Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

Overall, you can swap melted butter for oil in 1:1 in a quick bread recipe. If a recipe calls for creamed butter or solid butter, then it's best to stick with butter, and not swap out using oil. If the original recipe needs only oil but you want a lighter texture and stronger flavors, you can add both oil and butter.

Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels). Chopped nuts, fruit and other small "add in" ingredients may be combined with the dry ingredients or folded gently into the batter near the end of mixing.

Basic ingredients are bread flour (or any higher protein flour between 12–14%), yeast, salt, sugar and water around 25–27c (78–80 degrees Fahrenheit).

Mixing; Sift together the bread flour, rye flour, barley flour, and cornmeal; add the oats, flax seeds, and millet and mix well. This ensures even distribution of the flour. Mix the ingredients in a dough mixer or with hands for 15 - 20 mins, ensure you add the yeast and salt. You can add sugar and eggs if you wish.