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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, Libum, Muffins, Pancakes, Pikelets, Singing Hinnies

Other entries for:

Bread
Bagels, Biscuits, Bread Crumbs, Bread Improvers, Flat Breads, French Breads, Kalakukko Bread, Quignon, Rusks, Sippets, Tartine, Toast, Unleavened Bread

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