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The quickness of quick breads and their next of kin,
the muffin, is something busy cooks have always loved.
No rising, punching down or loaf shaping required. And
when you live in the South where Spring only seems to
last five minutes and summer threatens before long,
quick breads also mean, "Quick! Make those breads now
before it's too hot to turn on the oven!"
There will be plenty of time for grilling, salads and
making cool dinners later on. But for now, in the still
coolish months of Spring, the aroma of freshly baked
banana bread coming out of the oven is pure heaven.
To make perfect quick breads, you needn't worry about
culinary prowess in the kitchen. A few quick tricks
and your quick breads will rival Martha's any day of
the week. When you start mumbling, "It's a good thing,"
too much, you might want to turn on Emeril a few times
a week to chill out a bit. Then again, you might freak
the dog out yelling "Bam!" in the kitchen.
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