About Quick Breads Recipe
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Ingredients : About Quick Breads Recipe
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
Converted by MC_Buster.
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