Want to bake bread, but don’t have the time or patience to deal with all that kneading and rising? Here & Now resident chef Kathy Gunst brings recipes and samples of quick breads for host Robin Young to try.
Not all breads need be sweet. This quick bread uses moist ricotta cheese, nutty Parmesan cheese, buttermilk and lots of fresh herbs. Serve the bread lightly toasted (it brings out the cheese and herb flavors) with salads and soups, or use as the basis for a grilled cheese sandwich, or any sandwich. Leftover bread makes a great savory bread pudding or cheesy, herby croutons.
The bread can be tightly wrapped in plastic wrap and refrigerated for several days, or wrapped and frozen for 3 months.
This is my adaptation of Boston baker Joanne Chang’s amazing banana bread recipe from her book, “Flour.” I use almond flour and white flour, added nutmeg and crystallized ginger and place a banana half on top of the bread to bake right into the loaf. Serve at room temperature with butter or cream cheese.
The bread will keep wrapped for three days or so, or can be tightly wrapped and frozen. Makes one 9-inch banana bread.
This recipe originally appeared in my book, “Leftovers” (1991). This is a dessert-like bread made with cocoa powder and unsweetened chocolate. It’s excellent served with softened butter (with a hot pot of tea or a strong cup of coffee) or it can be topped with whipped cream and seasonal fruit and served as dessert.
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