Quick bread
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A quick bread is a bread product that is leavened with something other than yeast, typically baking powder or sodium bicarbonate. Quick breads are quick because one doesn't have to wait for the dough or batter to rise, as with yeast breads.
Quick breads can be sweet or savory and normally take the form of a loaf. Examples of other items made from quick-bread type batters are: pancakes, cornbread, biscuits, muffins, and waffles.
There are four types of quick bread batter: pour batter, drop batter, stiff dough, and soft dough. Pour batters have a dry:liquid ratio of 1:1 and is the most moist type of quick bread batter. Drop batters have a dry:liquid ratio of 2:1 whereas soft dough has a ratio of 3:1. Stiff dough, being the strongest, has a ratio of about 7:1.
There are two ways of making quick breads. One is called the muffin method and the other is the biscuit method. Cold fat is used in the biscuit method.
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