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Recipe Name: About Quick Breads Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

See Below
As their name suggests, quick breads are just that-fast and very easy
to make. Quick breads range from pancakes to tender, flaky biscuits to
moist, rich nut breads. Quick-acting baking powder rather than
slower-acting yeast is the leavening agent for quick breads. It
consists of an acid, such as cream of tartar, and an alkali, such as
baking soda, which react with one another in the presence of moisture
to form a gas. In batter or dough this gas forms tiny bubbles that
expand quickly, creating the structure of the quick bread. To be sure
it is always fresh, purchase only a small quantity of baking powder at
a time. BAKING TIPS Use shiny pans and cookie sheets, which reflect
heat, for golden, delicate and tender crusts on muffins, coffee cakes
and nut breads. Grease only the bottoms of muffin cups; muffins will
then be nicely shaped and have no rim around the top edge. Grease
only the bottoms of loafpans for fruit or nut breads. The ungreased
sides provide a surface for the batter to cling to while rising during
baking, which helps form a gently rounded top. Cool nut breads
completely before slicing to prevent crumbling. Cut with a sharp,
thin-bladed knife, using a light sawing motion. Source: Betty
Crocker's Cookbook, 6th Edition From Gemini's MASSIVE MealMaster
collection at

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