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Winter Doldrums? Try This!

  • Feb 03, 2015
  • 0 comments

As the song says, “Baby, it’s cold outside.”

Warm up and chase away the winter blues with fresh-from-the-oven bread, made in our loaf baking pans. With a 4.5-inch and 7-inch loaf pan option, your next big decision will be what type of bread to make, and the possibilities are endless: banana bread, spiced pumpkin bread, zucchini bread, lemon poppy seed bread, chocolate marble bread, beer bread, blueberry oatmeal bread. And the list goes on.

The aforementioned breads fit into the quick bread category. Any bread leavened with baking soda or powder rather than yeast is a quick bread. Irish soda bread is a type of quick bread that features baking soda as the leavening agent and combines it with flour, salt and the all-important ingredient of buttermilk. Quick breads can be light and fluffy or rich and dense. Either way, there’s no muss and no fuss, since Welcome Home Bakeware streamlines the baking process.

Monkey bread is a sticky, pull-apart bread that first showed up in women’s magazines in the “Leave It to Beaver” era. Also called pinch-me or pluck-it cake, monkey bread consists of sweet dough covered in melted butter, cinnamon and sugar. Traditional recipes call for a Bundt pan, but a loaf pan works just as well. Serve it warm, of course.

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