6 Quick Breads That Show Off Baking’s Savory Side

Baking doesn’t only have to be all about the sweet treats — there are plenty of savory recipes worth making, too. Case in point: savory quick breads. A wonderful extra for your table at any meal, savory quick breads are also a delectable snack — especially when spread with herbed butter or thick jam. Often cooked in loaf pans, you can cut these yeast-less timesavers like regular pieces of bread and use the slices for a sandwich. Great with soup, as part of breakfast, or that perfect rich partner for a light salad, savory breads are versatile and adaptable. Try one of the following six quick breads and highlight the savory side of baking.

Source: https://www.flickr.com/photos/veganfeast/

Source: https://www.flickr.com/photos/veganfeast/

1. Beer Bread

From Food.com is this recipe, which is meant to mimic Tastefully Simple’s beer bread. Like any good quick bread, it will takes longer to bake than it does for you to prepare the batter and get it in the oven. It is a basic recipe that you can add cheese or other ingredients too, but it is also fantastic as is.

Ingredients:

  • 3 cups self-rising flour
  • 1/2 cup granulated sugar
  • 12 ounces beer
  • 2 tablespoons melted butter

Directions: Preheat oven to 350 degrees Fahrenheit. Mix all ingredients except melted butter together — stirring just until blended. Pour into greased bread loaf pan. Spread melted butter over the top of the bread during the last 10 minutes of baking. Bake for 1 hour.

Source: https://www.flickr.com/photos/cookbookman/

Source: https://www.flickr.com/photos/cookbookman/

2. Bacon and Cheese Quick Bread

Everything is better with bacon, right? At least O, The Oprah Magazine seems to think so, and in this case we have to agree. This cheesy quick bread is studded with crispy chopped bacon, making a great savory treat at any time of the day.

Ingredients:

  • 3 tablespoons butter, plus more for greasing
  • 2 medium onions, chopped
  • 1/2 pound bacon (about 10 slices)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup whole milk
  • 1/3 cup extra-virgin olive oil
  • 1 egg
  • 1/2 pound Gruyère cheese, shredded (about 2 cups)

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with butter. In a large skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, until deep golden brown and caramelized, about 30 minutes; set aside to let cool. Meanwhile, in a second large skillet, cook bacon over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate, let cool, and then chop.

In a large bowl, whisk together flour, baking powder, salt, and pepper. In a medium bowl, whisk together milk, oil, and egg. Slowly pour milk mixture into flour mixture, stirring just until combined. Gently fold in cheese and reserved onions and bacon just until combined, and then transfer to prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes (or 25 minutes for the smaller loaves.) Set aside to let cool 15 minutes, then remove from pan to cool completely.

Source: https://www.flickr.com/photos/64326243@N07/

Source: https://www.flickr.com/photos/64326243@N07/

3. Buttermilk Bread

From Food Fanatic comes an herbed buttermilk quick bread that will be a savory side to any meal you put on the dinner table. The recipe calls for Dubliner cheese, a product made by Kerrygold which is similar to cheddar cheese.

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, ground
  • 1/2 teaspoon dry mustard
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1 tablespoon fresh thyme, plus 1 teaspoon, divided
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup Dubliner Cheese, grated
  • 1/4 cup grated parmesan cheese
  • 1 1/4 cups buttermilk
  • 2 eggs
  • 2 1/2 tablespoons olive oil
  • Sea salt, for sprinkling
  • 1 egg yolk
  • Teaspoon water

Directions: Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Set aside. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and mustard. Add the parsley, 1 tablespoon thyme, and cheeses. Stir.

In a medium bowl, whisk together buttermilk, 2 whole eggs and olive oil. Add wet ingredients to dry ingredients and stir just until combined and evenly moistened. Do not overmix. Scrape batter into prepared loaf pan. In a small bowl, mix together egg yolk and 1 teaspoon water. Brush top of batter with egg wash (egg yolk and teaspoon of water). Sprinkle top of batter with remaining teaspoon thyme leaves and sprinkle with sea salt.

Bake in preheated oven for 45-50 minutes or until a skewer inserted in center comes out clean. Cool in loaf pan 5 minutes then turn out onto a wire rack. Serve warm or room temperature.

Source: https://www.flickr.com/photos/waytru/

Source: https://www.flickr.com/photos/waytru/

4. Garlic Knots

Martha Stewart won’t have you doing things entirely from scratch, but this savory bread does come together quickly with a little help from a pre-made pizza dough. Everyone will still be in awe of your skill though, when you present them with garlicky knotted rolls fresh from the oven. Finish by sprinkling with cheese, if desired.

Ingredients:

  • All-purpose flour, for shaping dough
  • 1 pound pizza dough, thawed if frozen
  • 4 tablespoons olive oil
  • 4 garlic cloves, minced
  • Coarse salt and ground pepper

Directions: Preheat oven to 400 degrees. On a lightly floured work surface, roll out dough to a 16 x 10-inch rectangle; with a knife or pizza cutter, cut crosswise into 16 strips. Tie each strip into a knot, and place on a large rimmed baking sheet. Brush knots with 1 tablespoon oil. Bake until golden, 15 to 20 minutes; transfer to a large bowl.

Meanwhile, in a small saucepan, heat garlic and remaining 3 tablespoons oil over medium until garlic is fragrant, 3 to 5 minutes. Pour garlic oil over bread knots in bowl; season with salt and pepper and toss.

Source: https://www.flickr.com/photos/edsel_/

Source: https://www.flickr.com/photos/edsel_/

5. Parmesan Bread

Not only will you want to repeatedly make Taste of Home‘s Parmesan bread, but you’ll also be continually whipping up the two spreads that accompany the recipe to use on it and other breads or crackers in your house. It makes between 6 and 8 servings.

Ingredients:

  • 1 1/2 cups biscuit/baking mix
  • 1 egg, lightly beaten
  • 1/4 cup apple juice
  • 1/4 cup 2 percent milk
  • 1 tablespoon dried minced onion
  • 1 tablespoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 cup grated Parmesan cheese

Herb Butter

  • 1/2 cup butter, softened
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1 teaspoon dried basil

Tomato Butter

  • 1/2 cup butter, softened
  • 4 teaspoons tomato paste
  • Dash cayenne pepper

Directions: Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine the first seven ingredients just until blended. Spoon into a greased 9-inch round baking pan or equivalent. Sprinkle with cheese. Bake for 18-20 minutes or until golden brown. In separate small bowls, combine herb butter and tomato butter ingredients; beat until smooth. Serve with warm bread.

Source: https://www.flickr.com/photos/sketch22/

Source: https://www.flickr.com/photos/sketch22/

6. Olive-Gouda Quick bread

This savory quick bread from Food Republik can be made with Kalamata or black olives, depending on which you prefer or are easier to find.

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 1/3 cup whole milk, at room temperature
  • 1/3 cup extra-virgin olive oil
  • 1 cup black olives, roughly chopped
  • 1/2 cup Gouda cheese, diced
  • 1 heaping teaspoon dried basil

Directions: Butter a 9 × 5 loaf pan and pre-heat oven to 350 degrees Fahrenheit. Mix together the flour, baking powder, and salt in a large bowl. In another bowl, beat the eggs until foamy, then whisk in the oil and milk. Add the egg mixture to the dry ingredients, and mix just until incorporated. Add olives, cheese and basil, and mix in gently. Bake for about 25-30 minutes, or until top of loaf is browned and a tester inserted into cake comes out clean.

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