There's nothing like the smell of home-baked bread.
Quick breads solve the dilemma.
These are breads that don't require kneading or rising, so they are ready to put into the oven much more quickly than yeast breads. Popular quick breads include nut and fruit loaves, corn bread, muffins, biscuits, waffles, pancakes and many coffee cakes. In yeast breads, the yeast takes care of the carbon dioxide, and the kneading forms the gluten. With quick breads, baking powder or soda forms the carbon dioxide instead of the yeast, and the gluten is formed by mixing instead of kneading. Conversely, quick breads don't rise as high as yeast breads and have a denser texture.