Butterscotch quick bread

Going through some old recipes the other day, I found one which was a lifeline on days when I had to bake and there were not enough eggs to make a regular butter cake. I've lost count of the number of times I've made this recipe and since it was a quick bread, it would get done in about 40 minutes.

The reaction between soda bicarbonate and yoghurt makes this loaf rise high and it results in a light textured bread. Or cake, if you prefer to call it so. I always add in some golden raisins, I guess you could substitute with chopped nuts instead.

The best thing about making a quick bread is that you mix the batter with a wooden spoon. Take care not to mix it too much.

Eat the slices plain or for a glorious breakfast, toast the slices lightly and eat it with a little peach preserve and cream cheese.

Butterscotch quick bread

250 gm flour
1 teaspoon soda bicarbonate
1/4 teaspoon salt
180 gm brown sugar

120 gm yoghurt
1 egg
120 ml milk

25 gm butter, melted
40 gm raisins

Sift flour, soda bicarbonate and salt into a bowl, stir in sugar.
In another bowl, beat the yoghurt till smooth, beat in the egg and then stir in the milk.
Pour the yoghurt-milk-egg mix into the flour mix, also add in the butter and mix till the ingredients are just combined.
Stir through the raisins and pour into a lined 8'x3" loaf pan.
Bake at 180°C for about 40-45 minutes and the skewer test shows that it is cooked through.
Cool for about 5 minutes them turn out onto a wire rack to cool completely. 


Post a Comment

  • Bake Tales © 2012