The quick bread recipe came from none other than my first cook book by Betty Crocker. Feel free to skip directly to the recipe here Betty Crocker's Zucchini Bread, or look below for helpful tips and tricks for bread making.
Or, if your in the mood for something more savory, give the Slow Cooker Risotto a try. You'll enjoy a satisfying dish that is cooked in the crock pot. Sausage Mushroom Risotto
Tips and Techniques for Bread Making success:
- Grease only the bottom of the loaf pans. Greasing the bottom allows the batter to climb and make the classic domed top shape. I usually take the extra step and flour in addition to greasing each time to avoid a loaf sticking. Trust me, there is nothing more frustrating than waiting for a loaf of bread for an hour and half of it sticks to the pan.... :/.- Prepare all fruits, vegetables and nuts prior mixing dough
- Batter mixed by hand will prevent over worked, tough bread.
-After the bread pan has cooled, I usually take a knife with a slim blade (like a steak knife) and run it around the perimeter of the pan before inverting, to help it release.
-Most breads can be tightly wrapped in foil and stored in a freezer safe Ziploc bag for up to 6 months
Pan Conversions:
If you are cooking in metric, visit http://www.joyofbaking.com/PanSizes.html.
Mini Loaves:
Fill pan with water.
Pour water into measuring cup.
1/3C Water approx. 1/4CBatter Bake at 350degrees for 15 to 20 minutes
1/2C Water 1/2CBatter 15 to 20 minutes
2/3C to 3/4C Water 1/2CBatter 25 to 35 minutes
1C Water 3/4CBatter 35 to 40 minutes
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