The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
This month's Daring Bakers challenge (my first ever; I was inspired to join in after enjoying my first Daring Cooks challenge - steamed pork buns - so much) required the making of a 'quick bread'. I admit, I wasn't sure what this meant at first - I've never really heard the term. A little read of the challenge instructions revealed all - a quick bread is basically a baked good that rises without yeast. Think banana bread, courgette bread, that kind of thing - these usually involve baking powder and/or bicarbonate of soda to make them rise. I was confused because I generally wouldn't think of these things as bread, or at least they're bread in name only because they come in a loaf tin. To me, such goods are really classed as loaf cakes (yeast = bread, therefore no yeast = cake), but if you want to make them sound vaguely healthier by calling them a quick bread, I'm not going to complain!