1 see below
Directions
As their name suggests, quick breads are just that-fast and very easy
to make. Quick breads range from pancakes to tender, flaky biscuits
to moist, rich nut breads.
Quick-acting baking powder rather than slower-acting yeast is the
leavening agent for quick breads. It consists of an acid, such as
cream of tartar, and an alkali, such as baking soda, which react with
one another in the presence of moisture to form a gas. In batter or
dough this gas forms tiny bubbles that expand quickly, creating the
structure of the quick bread. To be sure it is always fresh, purchase
only a small quantity of baking powder at a time.
BAKING TIPS
Use shiny pans and cookie sheets, which reflect heat, for golden,
delicate and tender crusts on muffins, coffee cakes and nut breads.
Grease only the bottoms of muffin cups; muffins will then be nicely
shaped and have no rim around the top edge.
Grease only the bottoms of loafpans for fruit or nut breads. The
ungreased sides provide a surface for the batter to cling to while
rising during baking, which helps form a gently rounded top.
Cool nut breads completely before slicing to prevent crumbling. Cut
with a sharp, thin-bladed knife, using a light sawing motion.
Source: Betty Crocker's Cookbook, 6th Edition
Servings: 1 servings
About Quick Breads Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Quick
The History of Recipes
Written recipes as a concept can be found far back into the far past, in truth as far as pharonic Egypt, and possibly even further. Interesting though that is, these, old recipes were just very simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to historians are a few ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we find two interesting cookery books which were published in the 1300s : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are not about the spicy food that appears on menues today, but rather descriptions of the types of food on the menus of the nobility of that time. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from the Middle-East, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas created an increase in cookery books, some of which still exist in academic collections. Over the next few hundred years, the families of Europe tried to lay on the most extravagent meals, and as a result chefs and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cookbooks were in high demand, due to better eduction, people having more free time and having more money. Like it or not, the introduction of television gave us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this About Quick Breads recipe.
