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. Category:Glossary