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About Quick Breads

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      Title: ABOUT QUICK BREADS
 Categories: Breads, Crocker
      Yield: 1 Servings
 
           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
 
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