Savory Quick Breads. Because not everyone is friends with yeast.
Although I spent a few months of my life doing NOTHING but making yeast breads, I tend to not want to go there at home. I’ve had too many “at home fails” because guess what? Yeast is picky, yeast is finicky, and I don’t have all of the professional equipment bakeries have, like huge mixers, confection ovens, and proof boxes. Sure, making yeast-based breads at home can be done, but to be honest I’m perfectly happy with the bread that we buy (Ezekiel Bread from Food For Life) so I don’t see a reason to make my own. I’ve found a bread product that is 100% whole, all natural, Non-GMO, and my kid’s love it, so why add one more thing to my “Mommy-Do” list?
CAUTION: I’m about to burst a Pinterest Bubble right now. Those perfect looking breads and rolls you see on Pinterest? Your version probably won’t look like them. It takes SKILL to roll and shape breads, know how to score them, and proof them just right. Temperature and equipment have a lot to do with how your yeast breads will turn out, and if you aren’t a professional your results may not come close to what you saw in the pictures. Sure, bloggers and professionals make it look simple. Trust me here, it ISN’T! I know, I know, who likes a Debbie Downer? I promise, good news is coming! 🙂
Good news in the form of a huge, melt in your mouth, savory muffin-style quick bread? Yes Please!! Not only are these super easy, you can pretty much put anything on top of them to customize them to your liking. I’ve created 5 basic combinations that I think pretty much rock!
Here’s the deal-io. We make a base, fill the muffin cups (or loaf pan if you choose), then top the base with cheeses, veggies, herbs, and even MUSTARD to create these uber-delish mega-muffs perfect for slathering butter, dipping, lunchboxes, and pretty much any other event you can think of. You could even slice these babes in half and throw something in between to create a sandwich. A savory, mega-muffin sandwich?!?!? Is this real life???? 🙂
And we aren’t stopping there *in creepy infomercial man voice* because these muffins are WHOLE WHEAT, naturally sweetened, and flavored with fresh ingredients. Remember, we are all about #betterbaking here, and we are sticking to it!
Speaking of fresh ingredients, I highly recommend using fresh herbs as opposed to dried because you will not get the same results with dried. Now on to the recipe… enjoy!
*Recipe adapted from Food Network Magazine
Savory Quick Bread Base
- 1 and 3/4 cups whole wheat white flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp pink Himalayan or Kosher salt
- 1/4 tsp black pepper
- 3/4 cup freshly grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 2 large eggs
- 1 Tbsp pure maple syrup or honey
- 1 cup sour cream
Directions: In a large mixing bowl whisk together flour, baking powder, baking soda, salt, pepper, and parmesan cheese. In a separate bowl mix oil, eggs, sour cream, and sweetener. Add wet ingredients to dry and stir just to combine evenly. Grease 6 large muffin tins (batter will make 12 small or 1 loaf as well). Evenly distribute batter, then top with desired toppings. Bake at 350 degrees for 25-30 minutes (for large muffins) or 45-55 minutes (for loaf pan).
1. Tomato Mozzarella
Use bread base, top with cherry tomatoes and fresh mozzarella. Optional: fresh basil, garlic.
2. Jalapeno Cheddar
Use bread base, top with jalapenos and cheddar cheese.
3. Parmesan Peppercorn
Use bread base, top with freshly cracked black peppercorns, and freshly grated parmesan cheese.
4. Caramelized Onion and Herb
Use bread base, caramelize onion, and add fresh rosemary and thyme. I used 1/4 onion per large muffin. If you are using a loaf pan I’d suggest 1/2 onion.
5. Whole Grain Mustard and Feta
Use bread base, top with a big smear of whole grain mustard and crumbled feta cheese.