Quaker's: Fiesta Bread

Fiesta bread is a savory Southwest quick bread with a Quaker Oats lineage, and it comes together faster than most people can preheat the oven. No yeast, no rise. The rolled oats in the batter give it a dense, hearty crumb that holds up to bold spices. Ground cumin and chili powder go into the dry mix, chopped jalapeño and sliced scallions carry the green heat, and tangy plain yogurt plus a couple of egg whites bind everything without heaviness.

The technique runs like a biscuit: cold margarine (or butter) cut into the dry until it looks like coarse crumbs, wet ingredients folded in just until moistened, then a brief 8 to 10 knead. Pat it into a 9 inch circle, bake at 425°F (218°C) until the top turns deep golden, and cut warm wedges. The cream cheese and salsa spread on the side turns every slice into a fast fiesta.

Kitchen Tips

• Cut the cold margarine in until the mixture looks like coarse crumbs, no further. Over-blending melts the fat and yields dense bread.
• Knead gently, no more than 10 times. Quick breads should still show a little shagginess; over-kneaded dough turns tough.
• An oven-proof cast iron skillet gives the best crust. Preheat the skillet empty for 2 minutes before patting in the dough.
• Serve warm. The spread softens into the bread and the flavors pop. Cold, the cumin mutes.

Variations

• Add cheese: Fold in ½ cup shredded cheddar or pepper jack for a richer loaf.
• Cornmeal swap: Replace ½ cup of flour with cornmeal for a cornbread lean.
• Smoky: Stir a minced chipotle in adobo into the batter for real smoke.