Quick breads are made without yeast and can be savory or sweet. They use chemical leavening such as baking soda or baking powder.
The most common types are biscuits, sweet breads (such as banana bread), muffins, corn bread, popovers, scones, soda breads and pancakes.
Click on the links below to locate recipes or feel free to share a recipe.
| Biscuits |
| Corn Bread |
| Muffins |
| Soda Breads |
| Sweet Breads |
Tips for using baking soda and baking powder:
Batters made with baking soda should be baked soon after mixing for best results because the leavening starts to work as soon as the wet and dry ingredients are combined.
Batters made with baking power can be allowed to rest for 15 to 20 minutes at room temperature before going in the oven to improve the texture and flavor of the bread.
An open can of baking powder should be used within 4 months. To test for freshness, place 1 teaspoon of baking powder in a small amount of hot water. If it is fresh, it will fizzle rapidly.
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