Make Rhubarb Bread, using these Rhubarb Bread Recipes!
It is not hard to understand why quick breads and loaves have become so popular.
Not only are they easier to prepare than breads made with yeast, but they are also much quicker to prepare because there is no "rising time" to factor in when preparing the bread.
Baking powder, baking soda, steam, or air - rather than yeast are what leavens quick breads.
Rhubarb Breads include a wide variety of tempting recipes, such as "apple rhubarb" and "rhubarb nut" breads.
These Rhubarb Breads can be served for a breakfast treat, for lunch, or for a healthy, tasty, mid-day snack!
Quick Breads tastes especially good served hot from the oven--with plenty of butter! Other favourite toppings include jam, jelly, or cream cheese. Try raspberry jam or jelly, for a truly unique taste!
The flavour of rhubarb nut-breads mellows after being stored for a day, and the loaf is easier to cut as well....but, I do not know about your home, but in our home, a fresh baked rhubarb loaf will not last long enough to store for even one day before cutting it!
After baking a loaf of bread, turn it out of the pan and allow the bread to cool on a wire rack. The cooled loaf of bread should be stored in an air-tight container, or wrapped in foil or clear plastic wrap to keep it fresh, and prevent it from becoming dry.
Many quick bread recipes include "buttermilk" as an ingredient. If you do not have buttermilk on hand, simply substitute an equal amount of "soured" milk in the place of the buttermilk.
To make "soured milk", combine 1 tablespoon lemon juice or vinegar and enough whole milk to make a total 1 cup of liquid. Allow the mixture to stand for about 5 minutes before adding the soured milk to the recipe.
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