Cheese and Raisin Quick Bread | Healthy Baking

Quick Bread Series Ever since moving to a new place, I've had an inexplicable urge to bake, and my enthusiasm for cooking has also grown. I used to think my previous kitchen had some kind of curse—it made you want to eat but left you unwilling to cook. Could it have been true? Here’s a recipe I made when I felt inspired. I really like that golden-brown, slightly burnt cheese on the surface, especially the crunchy edges. The kitchen is filled with a delightful baked egg yolk cookie aroma during the bake. It even reminds me of the raisin butter cookies I used to love from Gui Xiang Village. The taste is a mix of sweet and savory, with a mild sweetness that isn’t overwhelming, and the texture is soft and moist. After eating it, Xiaolong stared blankly. I asked what he was thinking, and he said he was pondering whether this was better or the banana cinnamon bread he had a few days prior was better. He finally decided this was better but quickly added, "Both are delicious," perhaps to spare the chef’s feelings. Measurement units used are standard baking cups and spoons: 1 cup = 240ml 1 tablespoon = 15ml 1/2 tablespoon = 7.5ml 1 teaspoon = 5ml 1/2 teaspoon = 2.5ml 1/4 teaspoon = 1.25ml A pinch = the amount you can grab with your thumb and forefinger. The mold used is an 8*4 inch (20*10 cm) loaf pan (slightly large; a smaller pan works too). More quick bread recipes: https://www.xiachufang.com/recipe_list/102450607/ If you're a beginner to quick breads, I suggest reading a related guide first. Likewise, check here for common troubleshooting info: http://weibo.com/ttarticle/p/show?id=2309404038181522644052#_0

Ingredients

#Ingredients Ato taste

Ripe Bananas2 medium-sized, peeled weight 235g. Mash with a spoon.

Large Eggs (Room Temperature)2, 50g each

Sour Cream120g (see Tip 1 for substitutions)

Vanilla Extract1 teaspoon

Mozzarella or Cheddar Cheese2 slices, total 60g (see Tip 3)

Unsalted Butter (Melted)10g

#Ingredients Bto taste

All-Purpose Flour or Whole Wheat Flour180g

Quick-Cooking or Instant Oatmeal20g

Brown Sugar, White Sugar, or Honey40g (if using honey, mix into Ingredients A above)

Aluminum-Free Baking Powder1/2 teaspoon

Baking Soda1/4 teaspoon

Sea Salt6g

Ground Black PepperSlightly less than 1/8 teaspoon

#Otherto taste

Raisins35g (reduce to 20g for a lighter taste)

Steps

[Quickly Soften Green Bananas] If the bananas are very green and hard, microwave them on high for about 1 minute until the peel turns black. Be cautious when removing them from the microwave as they will be hot. Set aside for a few more minutes to cool; the peel may darken further. If the bananas are already soft but not fully ripe, microwave for about 30 seconds. The bananas will become soft enough to use, as shown in the right image. Heating enhances sweetness. The ripeness of the bananas affects the bread’s moisture content. Ideally, they should be soft enough to be easily mashed with a spoon. If they are firm and contain chunks after mashing, they are not ripe enough. However, avoid overripe bananas (those that release juice before mashing), as this will make the batter too wet.

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In a mixing bowl, combine all Ingredients A except for the cheese and mix well.

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Tear the cheese slices into small pieces (do not make them too large) and add them to the mixture from Step 2. Mix well.

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Pour the batter into the mold, smoothing the surface with a spoon. Bake for 50-60 minutes. Test doneness by inserting a toothpick into the center—it should come out clean.

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After baking, let the bread sit in the mold for 2 minutes before removing it. Cool on a wire rack. Store sliced bread in the refrigerator for up to 3 days. Heat in the microwave for 15-20 seconds before eating for a fresh and soft texture. It also tastes great when eaten cold. Cracks on the surface are normal. Lack of cracks might indicate overmixing. Due to the cheese slices (not shredded or grated cheese), the bread structure may contain small chunks or slight sinking, which are normal. For any leftover bread, slice and store in the freezer. Heat frozen slices directly in the microwave—no need to thaw beforehand.

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If the bread is too dense, takes a long time to cook yet remains wet in the center, and looks translucent and stringy as shown in the image, it is a typical failure case. The most likely cause is overmixing. For details, refer to: http://weibo.com/ttarticle/p/show?id=2309404038181522644052#_0

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Cooking Tips

1. Sour Cream Substitution: Use equal amounts of plain Greek yogurt or plain standard yogurt instead. Greek yogurt and sour cream have the most similar taste and texture. If using standard yogurt, which is slightly watery, it's fine but you can strain it with cheesecloth to make Greek yogurt. 2. An equal mixture of milk and 1 tablespoon of white vinegar can substitute for yogurt. 3. Feel free to use your preferred cheese variety. 4. Quick oats will leave noticeable oat flakes in the texture; instant oats will result in a finer texture. [Summary of Key Points] The biggest mistake for this bread is overmixing. [Can Oil A Be Substituted with Oil B?] There are two types of oils: solid at room temperature (butter, coconut oil, lard, etc.) and liquid (vegetable oil, peanut oil, olive oil, etc.). Solid oils can be swapped with each other but will change the flavor and slightly affect texture and appearance. Liquid oils can also be swapped, though they also change the flavor. Solid and liquid oils are generally not interchangeable as they affect the final texture. [Can Flour A Be Substituted with Flour B?] If you're a beginner, absolutely do not randomly swap flours like rye, buckwheat, oatmeal, or various rice flours for the flour in the recipe. For cakes, do not replace low-gluten cake flour with other flours. For breads, cookies, or muffins, all-purpose, bread, and whole wheat flour can be partly substituted for one another but will affect flavor, texture, and appearance. Novices should avoid substitutions. [Common Reasons for Failure] ① Overly wet bread with soggy parchment paper: Likely causes include too much banana, overly ripened banana, or excessive liquid. ② Burnt exterior and undercooked interior: Likely caused by an oven that’s too hot. ③ Bread with a dense, stringy, transparent texture: Likely caused by overmixing or too much liquid. ④ Bread remains wet inside even after baking beyond the recipe time and collapses: Likely caused by too much banana, overly ripened banana, or excessive liquid. ⑤ Bitter taste: Likely caused by baking powder brand or incomplete mixing. ⑥ Bread fails to rise and is dense: Likely caused by expired baking powder or baking soda. ⑦ Shorter loaf height: Likely due to a mold that’s too large.