Can I fix my Quick bread? [duplicate]

I added 3/4 cup of oil instead of water to a quick bread mix. Can it be saved?

baking

Best Answer

Oil/fat would be a common ingredient in quickbread (and varying its amount will usually just change but not ruin texture), it would be advisable to still add the water though because while doughs with hardly any water will work, they tend to get very firm and crisp (pie crusts,shortbreads and cookies are made that way). If the consistency with the oil incorporated is hard to work with, add flour until workable, but remember that you might have to also add extra leavening if a significant amount of flour is added.

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Quick Answer about "Can I fix my Quick bread? [duplicate]"

In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. Place the loaf back in a preheated oven at 350° F for 10-20 minutes.

Can you put quick bread back in the oven?

Can underbaked quick bread be saved? If you've cut into a loaf of quick bread and discovered its center is raw, it's no use putting it back into the oven. Its edges and crust will dry out before the interior cooks. Better to cut that soggy interior into slices and cook them on a griddle.

Why is my quick bread raw in the middle?

If the texture of quick bread is soggy and it sinks in the middle: This is likely caused by too much liquid in proportion to the dry ingredients, insufficient leavening, the batter stood too long before baking, or it's underdone. When your quick bread has too much fat and leavening, it will have a coarse texture.

What happens when quick bread is Overmixed?

Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels). Chopped nuts, fruit and other small "add in" ingredients may be combined with the dry ingredients or folded gently into the batter near the end of mixing.

Can you knock back bread twice?

The short of it is that more than two rise periods would be a waste of the baker's time invested in most bread. And once dough is knocked down more than four times there is ultimately a negative return on taste, texture, and size.

125: Three EASY Ways to Transform The Texture of your Homemade Loaf - Bake with Jack

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