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This, of course, produces air pockets in a dough, boosting volume and creating a sensation of lightness and softness on the tongue, while causing that familiar swollen and cracked top. A weak acid meets a weak base, and a chemical reaction-the production of carbon dioxide-results. What happens, mostly in the oven, is an act of chemical aeration.
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Stir them together, mix in any chunky things, like nuts, dried fruit, or chocolate bits, and bake, in a loaf pan in a moderate oven. In bowl two, the wet ingredients: eggs, liquid fat, milk or other liquid-often acidic ones, like buttermilk or sour cream, to activate the leavening agent. You start by blending the dry ingredients in one bowl-flour, salt, ground spices, and the leavening agent or (if the recipe calls for a mix of baking powder and baking soda) agents. It’s so simple, so ingrained in every cook’s notion of mixing, it sounds a little ridiculous to break it down, but: Just like making pancakes, assembling a quick bread batter calls for two mixtures-from two separate bowls-becoming one. Related Reading: The Best Substitutes for Baking Power, Baking Soda, and Everything Else You’re Out Of How Does Quick Bread Work? In 1889, the first mega-brand of baking powder was born: Calumet, manufactured in what would come to be known as Calumet City, Illinois, has been leavening cakes, breads, and biscuits ever since. America developed a liking for baking powder biscuits, for soda breads and scones. Suddenly shortcuts, like “quick” breads that would obviate the need for the hand labor, were essential. was scrambling to fill the gaps in a labor force decimated by war. The quick bread was born.Ī decade later, in 1856, there was a further innovation: baking powder, a mixture of a carbonate or bicarbonate and a weak acid (like tartaric acid, for instance), which meant you didn’t need to include an acidic agent in the batter itself.īy itself, baking powder might have been a useful niche product to a nation used to yeasted breads and labor-intensive baking. When incorporated into a batter containing vinegar or soured milk, saleratus would cause a simple chemical reaction that released gas bubbles, yielding breads and cakes with an open, minutely honeycombed texture that registered on the tongue as lightness. New York bakers John Dwight and Austin Church released what would be known, popularly, as saleratus, a thing first refined in France in the 1790s. There were, of course, good old-fashioned sourdough and yeast bread loaves too.īreads raised by baking soda-like our beloved banana bread-were unknown.īut in 1846, baking soda-sodium bicarbonate-showed up on the scene. Civil War, there were beaten biscuits, there were unleavened johnny cakes (a kind of cornmeal flatbread), and there were old-fashioned pound or sponge cakes, leavened by beating egg whites until fluffy and folding them into a batter, gênoise style. Cornbread can go either way (more sweet, or less), but beer bread counts as a (usually) savory quick bread.īefore the U.S. Keep things lean, and a slice of quick bread is a fine-textured alternative to yeasted bread. Add more fat, an extra egg, and up the sweetener, and you’ve got something that could stand in as dessert. In a way, quick breads are a hybrid of bread and cake, a fact that suggests how versatile they are, and how adaptable. In fact, quick breads are a huge category of baked goods, spanning many flours, textures, sweetness levels, and personalities. Banana bread is one quick bread example, as is beer bread, but there are lots more loaves that fit the bill-cornbread actually counts as a quick bread too. Here’s everything you need to know about the wide, wonderful world of quick bread.Įssentially, any loaf that is leavened with baking soda or baking powder instead of yeast (and/or the air trapped in beaten eggs). Easy quick bread (including that old fave, banana bread) is perfect for bakers of all skill levels. Homemade bread is the epitome of comfort, but it doesn’t have to involve yeast, multiple rises, or kneading. When you buy something through our retail links, we may receive a commission. All featured products are curated independently by our editors.