QUICK BREAD Meaning and
Definition
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A quick bread is a type of bread that is made without yeast and, as the name suggests, is quick to prepare. It is a versatile and popular baked good that falls into the category of leavened bread, though it does not require the time-consuming process of traditional bread-making. Quick breads achieve their light and fluffy texture through chemical leavening agents, typically baking powder and/or baking soda, that react with acidic ingredients, such as buttermilk or yogurt, resulting in the production of carbon dioxide bubbles.
These breads are often made by combining dry ingredients (such as flour, sugar, baking powder, and salt) with wet ingredients (such as milk, eggs, and oil) to form a batter-like consistency. The simplicity and speed of preparation make quick breads a favorite among home bakers and cooks. They can be flavored with a variety of ingredients, such as fruits, nuts, chocolate chips, or spices, allowing for endless flavor combinations and adaptation.
Popular examples of quick breads include banana bread, cornbread, zucchini bread, muffins, scones, and biscuits. With their tender crumb and delicious taste, quick breads are enjoyed for breakfast, as a snack, or as an accompaniment to meals. They are often served warm, straight from the oven, and can be enjoyed plain, with butter, or with spreads like jam or honey.
Common Misspellings for QUICK BREAD
- 1uick bread
- 2uick bread
- wuick bread
- auick bread
- qyick bread
- qhick bread
- qjick bread
- qiick bread
- q8ick bread
- q7ick bread
- quuck bread
- qujck bread
- qukck bread
- quock bread
- qu9ck bread
- qu8ck bread
- quixk bread
- quivk bread
- quifk bread
Etymology of QUICK BREAD
The word "quick bread" originated from the Old English word "hwicce", which means "alive" or "lively". In the mid-18th century, the term "quick" was used to describe something that could be easily made or cooked, as opposed to the slow process of traditional yeast bread. Over time, "quick bread" came to refer specifically to bread made using chemical leavening agents, such as baking powder or baking soda, instead of yeast. The term emphasizes the fast and convenient nature of these breads, which can be prepared and baked quickly without the need for lengthy rising times.
Similar spelling word for QUICK BREAD
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