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Breads that are made with chemical leaveners such as baking soda or baking powder instead of yeast.
The chemical leaveners give a faster rise than yeast, thus the name "quick breads". Quick breads have only been possible since the advent of chemical leaveners.
Cooking Tips
Quick Breads should not be kneaded; the ingredients should just be mixed until all combined.
See Also
Leaveners
Other entries for Quick Breads
Arepas, Bannock, Barm Brack, Crumpets, English Muffins, Fadge, Farls, Irish Soda Bread, Muffins, Pancakes, Pikelets, Singing Hinnies
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, Flat Breads, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
Related Recipes
Almond & Chocolate Chip Loaf, Bacon and Cheese Bread, Barbados Banana Bread, Barbados Banana Bread, Basil and Cheese Cornbread, Sweet Potato and Cranberry Nutbread
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