How to Bake a Simple Quick Bread

hi I’m Agnes and welcome to my housetoday I’m going to show you how to makea quick bread which is what you do whenyou don’t have yeast first I’ve got someall-purpose flour two cups which I willput in my mixing bowl next I add 1tablespoon baking soda here’s my bakingsoda adding this in a general rule ofbaking is that you add your dryingredients before you add your wetingredientsnext I add a pinch of salt which isliterally a pinch and 1 generoustablespoon of sugar here’s no sugar andthey’re going to make a nice heapingtablespoon there mix dry ingredientswell so I take a wooden spoon as usualand I stir those are a little bit whenyou’re baking you always want to have apole that is comfortably larger thananything you’re going to put into itthat way you don’t have to worry aboutingredients spending over the side nowI stir in 3/4 of a cup of milk I’ll beone second while I get my milk here is3/4 of a cup of milk it’s the oneingredient that is needs to stayrefrigerated so I took that out last nowwhen you stir in you pour slowly and youstir while you’re pouringso you can see that going now the waythe split bread with recipe works is asimple acid-base reaction my nextingredient is a quarter cup of vinegarin many quick bread recipes your acidwill be in the baking powder baking sodais a different item and that is a basein mild base some quick bread recipeslike Irish soda bread used buttermilkwhich uses lactic acid as its acidsource this is a recipe that I developedseveral years ago when I didn’t happento have buttermilk available and I stillwanted to have something that was prettymuch an Irish soda bread so you can seethis consistency coming up there youdon’t need to let this rise because thisis a quite bread now I take my cookingspray and I spray my left hand nextI move my batter in todayand I take a knife slice it quicklythat’s to give the loaf room to expandas it goes and it’s going to go into myoven now at 375 degrees Fahrenheithere is my oven you can see the timeopen that up put this in put it towardthe center and let it gowelcome back we’re going to turn thisloaf now turning a loof is what you dowhen you don’t have a convection ovenmost Evans are hotter toward the bottomand toward the back so if you stophalfway through and you turn it aroundthen you get an even baked welcome backour bridge should be grating you knowyou can see it’s true done nice goldentone on top and my cat wants ofattention so I’ll pause this set it downand go talk to her and here again is myfully baked bread and I’ve been lettingthis sit for 20 minutes covered overit’s time to start cutting into it andhere is our bread so here we are at theend I’ve got two slices here makingopen-faced sandwiches with them I havelemon curd on one side and cheese andsausage on the other thanks for watchingI hope if you enjoy this you willsubscribe to my channel we’ll getthrough this together