About: Quick bread   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Bread that is quick to make because it doesn't require kneading or rising time. That's because the Leavener in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes Most Biscuits, Muffins, Popovers and a wide variety of sweet and savory loaf breads.

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rdfs:label
  • Quick bread
rdfs:comment
  • Bread that is quick to make because it doesn't require kneading or rising time. That's because the Leavener in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes Most Biscuits, Muffins, Popovers and a wide variety of sweet and savory loaf breads.
sameAs
dcterms:subject
abstract
  • Bread that is quick to make because it doesn't require kneading or rising time. That's because the Leavener in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes Most Biscuits, Muffins, Popovers and a wide variety of sweet and savory loaf breads.
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