No kneading, no waiting for the dough to rise--these breads are the easiest of all to make. The ingredients can be assembled, mixed, and ready for putting in the oven in less than 15 minutes. Linda Collister tells you how to make a wonderful variety of quick breads using fresh herbs, spices, seeds, nuts, fresh fruit, and vegetables for texture and taste. There are Savory Breads to serve with lunch or supper, with soups and salads, or toasted for breakfast. These include Quick Rye Bread, Watercress and Arugula Loaf, and Sri Lankan Coconut Roti. In Cornbreads, you will find recipes that use milled and fresh corn. This section features hearty option such as Buttermilk Cornbread and Texas Hot Pepper Cornbread. Old-fashioned Blueberry Gingerbread and Sultana Almond Bread are among the novel ideas for Breakfast Breads. For snacks and lunchbox treats, turn to Small Breads. From Maple Pecan Scones to Quick Spiced-cider Doughnuts, these recipes are so good you will want to try them all. *The recipes are simple enough for the absolute beginner to follow and satisfying enough to please the seasoned bread maker. *Beautiful photography by Kate Whitaker.
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