• Choose a category
• All
• Classic-Fiction

Pizza Bread

No kid could turn down this quick bread. It’s also a great appetizer for adults with Classic Cocktails. Make two loaves and you don’t even need dinner. Makes 1 loaf

1/3 cup olive oil, plus additional for greasing the pan

1 small onion, finely chopped

1 small green bell pepper, cored, seeded, and finely chopped

4 ounces white button or cremini mushrooms, cleaned and finely chopped

1 cup all-purpose flour, plus additional for dusting the pan

½ cup yellow cornmeal

1 tablespoon sugar

1 tablespoon baking powder

½ teaspoon salt

2 large eggs, lightly beaten in a small bowl

3 tablespoons tomato paste

2 ounces Parmigiano-Reggiano, shredded

¼ cup water

1 tablespoon minced rosemary leaves or 2 teaspoons dried rosemary

1 tablespoon stemmed thyme or 2 teaspoons dried thyme

½ teaspoon garlic powder

Heat a large skillet over medium heat. Pour in the olive oil, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.

Add the mushrooms and continue cooking, stirring frequently, until they give off their liquid and it mostly evaporates, about 5 minutes. Pour the contents of the skillet into a large bowl; set aside to cool at room temperature for 15 minutes.

Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F. Dab a little olive oil on a paper towel and grease a 9 × 5 × 3-inch loaf pan. Add a little flour and coat the interior evenly, tapping out the excess. Finally, whisk the flour, cornmeal, sugar, baking powder, and salt in a medium bowl.

Stir the eggs and tomato paste into the mushroom mixture, then stir in the cheese until uniform. Stir in the water, rosemary, thyme, and garlic powder. Add the flour mixture and stir until a fairly smooth, pink-red, thick batter forms. Spoon, scrape, and spread into the prepared pan.

Bake until puffed and firm to the touch, until a toothpick inserted into the center of the loaf comes out clean, about 45 minutes. Cool on a wire rack for 15 minutes before unmolding and slicing.

To store: Cool completely on the rack, then seal in a plastic bag and store at room temperature for up to 2 days.

Pepperoni Pizza Bread: Omit the mushrooms; reduce the oil to ¼ cup. Add 4 ounces chopped pepperoni with the cheese.

Quiche Lorraine Bread

Quiche Lorraine is the classic: eggs, bacon, and Gruyère. Here’s a quick bread that replicates the taste and is best for breakfast or on the coffee table with cocktails. Makes 1 loaf

4 ounces thick-cut bacon, thinly sliced

4 medium scallions, diced

4 tablespoons (½ stick) unsalted butter, melted and cooled, plus additional butter for greasing the pan

1¾ cups plus 2 tablespoons all-purpose flour, plus additional for dusting the pan

1 tablespoon sugar

2 teaspoons baking soda

½ teaspoon salt

2 large eggs, lightly beaten in a small bowl

½ cup regular or low-fat buttermilk (do not use fat-free)

4 ounces Gruyère, shredded

Heat a large skillet over medium heat. Add the bacon and cook until crisp, stirring often, about 4 minutes.

Add the scallions; cook until wilted, stirring constantly, about 1 minute. Pour the contents of the pan into a large bowl; set aside to cool for 15 minutes.

Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter and flour a 9 × 5 × 3-inch loaf pan; set aside.

Whisk the flour, sugar, baking soda, and salt in a medium bowl; set aside as well.

Stir the melted butter into the bacon and scallions, then stir in the eggs, buttermilk, and cheese until uniform. Add the flour mixture and stir until a creamy, rich batter forms. Scrape and spread into the prepared pan.

Bake until puffed and fairly firm to the touch, until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes. Cool on a wire rack for at least 15 minutes before unmolding and slicing.

To store: Cool to room temperature on the rack, then seal in a plastic bag and keep at room temperature for up to 3