A quick bread is a beautiful thing. Don’t you think?
No yeast packets.
No hovering over the bowl, willing that yeast to proof, dammit, proof!
No hours-long rises. No messy counter, dusted with post-knead flour.
They are forgiving to-the-max. Even when you make a soda bread, haplessly swapping out the baking, er, soda, for baking powder.
Even then, the quick bread is still good. With a tight, tangy crumb, and a seeded, cracked spine.
Quick bread: I love you.
Heidi’s recipe for this Oat Soda Bread (via Jennifer, in the “ping-pong culture” of the Web, a notion (in Heidi’s words) that I adore) is here. As mentioned above, I used baking powder (accidentally) in place of baking soda and was pleased as punch with the results. Seed-wise, I used a white and black sesame seeds, poppy seeds, and cumin seeds.