Quick Bread

Quick bread uses chemical leveners such as cream of tartar, baking powder or baking soda to make the bread rise instead of yeast. It is called "quick bread" because it doesn't require kneading or several hours of rising time. This type of bread is usually not affected by temperature changes nor altitude. All quick breads have five basic ingredients: eggs, fat (any type), milk or another liquid, flour, baking powder/baking/soda.Gillespie, Gregg R. (1998). 1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones, and other Quick Breads. New York: Black Dog & Leventhal Publishers. p. 9. ISBN 1579120423

Quick breads that are very moist and have the consistency of a pour dough/batter with a dry to liquid ratio of 1:1 can be cakes, muffins, or popular breads such as banana or blueberry. A medium dry consistency dough/batter has a dry to liquid ratio of 3:1 and are usually pancakes or cornbread. A very stiff dough/batter has a dry to liquid ratio of 7:1 and are usually pie crust, biscuits, or soda bread.http://en.wikipedia.org/wiki/Quick_bread#cite_ref-0<ref>

Bread is a staple that dates back to the last part of the Stone Age (9500 BCE). The first breads were made with ground-up cereal grains and water to form a paste that was either cooked immediately over fire or was allowed to sit out to gather air-borne mold spores. The mold spores would act as a leavening agent to help the bread rise prior to cooking.

1. Cream of Tartar
2. Baking Powder
3. Baking Soda

1. Blending: Mix dry and wet ingredients separately, then mix together
2. Creaming: Cream the butter and sugar, then add eggs, then other ingredients
3. Biscuit: Cut cold fat (butter, margarine, vegetable shortening) into dry ingredients

1. Stiff dough: Driest batter 7:1 dry/moist ratio
2. Drop batter: Midway 3:1 dry/moist ratio
3. Pour batter: Moistest batter 1:1 dry/moist ratio

1. Soda Bread
2. Corn Bread
3. Banana Bread
4. Pumpkin Bread
5. Zucchini Bread
6. Cranberry Bread
7. Biscuits
8. Muffins
9. Scones
10. Pancakes