quick bread
Bread that is quick to make because it doesn't require kneading or rising time. That's because the
LEAVENER in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes most
BISCUITS,
MUFFINS,
POPOVERS and a wide variety of sweet and savory loaf breads.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
What's this?