I have today what will be considered as cake in my part of the world but quick bread in other areas. In our understanding, bread should have yeast and should have sponginess and possibly be elastic. Well I choose this because, this one is quick and easy to make.
Let’s ignore the baking time and consider the process involved.
Mix dry ingredients, mix wet ingredients, add the two and bake. There’s no kneading involved, no waiting and it fits the tag as not sweet dessert. Hey mama!
Last Sunday, I woke up from my nap to make these. I was probably making it in my sleep because the transition from bed to kitchen was a quick one. I mixed everything up, put it in the oven, intentionally forgot the dishes and went back to bed. Yes I slept. Those quick naps that makes you realize you have been deprived of sleep for a long time. God being so good, I woke up before the timer went up.
- 2 cups/240 pastry/ all-purpose flour*
- 1/3cup/ 75g granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup grated mik chocolate
- 1 cup/ 240ml butter milk*
- 1 egg
- 1/4cup/ 60ml vegetable oil
- 1 teaspoon vanilla essence
Preheat an oven to 180°C/ 350°F. Grease a standard 9x5 loaf pan, set aside. Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Stir in milk chocolate (I add the milk chocolate to the flour mix so I avoid over mixing the butter). Whisk oil, vanilla, buttermilk and egg together.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated into the liquid. Be careful not to over-mix.
Scrape the batter into the prepared pan and spread it into the corners. Bake for 45-50 minutes (mine is usually than at the 42nd minute, do check early) till a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Quick bread can be stored at room temperature for 4 to 6 days and in the freezer for 3 months.
*Use pastry flour if you Ghana, it is all purpose flour, it happens to be called pastry or cake flour here. *For a sweet bread, increase the sugar to 1/2 cup. For buttermilk, substitute 1 cup whole milk+1 tablespoon lemon juice. Let it sit till it curdles and use everything in the recipe.
Adapted from The kitchen