Chapter 18 Quick Breads

Quick breads are so called because they can be made quickly.

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Quick breads use yeast for leavening.

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Quick breads and muffins freeze well.

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Quick breads are made from dough.

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Overmixing cannot harm quick-bread batter.

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The well method of mixing uses melted butter or oil as the fat.

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It's important to mix out all lumps in quick-bread batter.

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The creaming method produces a finer texture than the well method.

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The creaming method is the easier and more frequently used method of mixing quick breads.

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A sugar glaze can help seal the top of a baking item and prevent it from drying out.

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