当我在伯克利跑一家面包店时，快速面包（或我称之为茶叶）是每日的主食，由切片或面包出售。在假期期间，我们将把它亚博网网址们放在微型面包中，然后飞出门。我认为正是他们身材矮小的魅力使他们如此受欢迎。

It’s easy to make mini loaves yourself at home, either to serve for drop-in guests or to wrap and give as gifts. Their petite size makes them feel like a special treat, especially if you pack them with rich and fragrant ingredients like chocolate, cranberries, pumpkin, and spices. These loaves stay moist and flavorful for a few days at room temperature and lose little of their quality when frozen. Depending on the size pans you use, each recipe makes as many as four loaves, so you can take care of your gift list in just a few baking sessions.

Baking with mini loaf pans

Sizes of miniature loaf pans vary widely. All these recipes were tested in pans that had volumes of 17 to 18 fluid ounces. Because most loaf pans don’t list their volume, you often have to calculate it yourself. Do this by filling the pan to the inside rim with water, then pour the water into a large Pyrex measuring cup. Our top choices for mini loaf pans are the Chicago Metallic Professional mini loaf pan, which measures 5-3/4 x 3-1/4 x 2-1/4 inches (available throughKitchenKapers.com) and the Hefty EZ Foil loaf pan, which measures 5-3/4 x 3-1/4 x 2 inches (available at most supermarkets).
一旦决定了一个锅尺寸，请寻找闪亮的浅金属锅 - 黑色的锅在我们的测试中使这些面包的边缘太棕色且干燥。Nonstick Pans效果很好，但仍应进行上油和面粉，以确保轻松释放。如果使用Mini Foil Pans，请在填充面糊之前将它们放在烤盘上，以支撑底部。

快速面包快速融合在一起，但是如何混合成分对成品面包的质地和结构产生了巨大影响。亚搏手机版官方许多快速面包可能是沉重且稠密的，这通常是将油作为脂肪和面糊融化的结果。它可能是非传统的，但是我在快速面包中使用黄油，这使人风味更丰富。这也使我可以从蛋糕制造商那里窃取一页，并使用奶油方法混合我的快速面包，以便一个像蛋糕一样嫩的面包，它仍然足够坚固，可以打包和旅行。

不要过度填充

If you use a pan with different dimensions than those we suggest, be sure to fill it no more than two-thirds full. This might leave you with leftover batter, which you can discard or use to make muffins. Overfilling can cause batter to spill over the sides, or result in tunnels in the finished bread. Or it can lead to an uneven rise. Underfilling will result in a smaller loaf that tends to be a bit dry, as the ratio of moist inner cake to edges is smaller.

The creaming method involves beating the butter until pale and soft and then adding the sugar and beating until fluffy. This incorporates air into the batter and is the secret to a light, not leaden, quick bread. Once the batter is fluffy, add the eggs one at a time and then add the dry ingredients alternately with buttermilk. The key to a compact—but not too dense—loaf is beating the butter and sugar enough to incorporate air, yet not overmixing after the flour and liquid are combined.

I’ve tapped the flavors of the season to create loaves you’ll want to share, whether by slicing for visiting guests or giving as gifts. All of these keep well at room temperature for three to five days or in the refrigerator for a week. If you wrap them in plastic, then foil, you can freeze them for up to six weeks, so you can bake them well before the holiday chaos begins.