Quick bread
Quick bread
Quick bread is a type of bread that is leavened with leavening agents other than yeast or eggs. The term "quick bread" comes from the fact that these types of breads are quick to make, as they require no kneading or rising time.
Pronunciation
- /kwɪk bred/
Etymology
The term "quick bread" was first used in the United States in the 18th century when baking powder was invented. The term "quick" refers to the fact that the breads are made quickly, without the need for yeast or a long rising time.
Related Terms
Description
Quick breads include many different kinds of breads, such as banana bread, muffins, pancakes, and scones. They are typically made with baking powder or baking soda as a leavening agent, rather than yeast. This allows the bread to be prepared quickly, without the need for a long rising time. Quick breads can be sweet or savory, and they are often served as a side dish or dessert.
Preparation
The preparation of quick breads is simple and straightforward. The dry ingredients, including the flour, baking powder or baking soda, and any spices or flavorings, are mixed together in one bowl. The wet ingredients, such as the eggs, milk, and any liquid flavorings, are mixed together in another bowl. The wet ingredients are then added to the dry ingredients and mixed just until combined. The batter is then poured into a baking pan and baked until done.
Varieties
There are many different varieties of quick breads, including:
Each of these varieties can be made with different flavorings and additions, such as nuts, fruits, or spices.
External links
- Medical encyclopedia article on Quick bread
- Wikipedia's article - Quick bread
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