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Home » Quick Breads

Quick Breads

Arepas

Arepa are a South-American flat bread that was traditionally made by the natives while the European ruling classes ate bread made from wheat. Arepas is now eaten by all classes. In the traditional process, you started with kernels of corn that you would process yourself into a dough (see Arepa Flour.) The process takes a…

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Baking Powder Biscuits

Baking Powder Biscuits are a puffy, baked quick bread that can be served in place of bread. The dough is quick to mix, and they are quick to bake. They are not biscuits as someone from Britain, Australia or elsewhere would understand them to be — flat, hard and crispy, as the word biscuit (meaning…

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Baking Powder Biscuits Recipe

Baking powder biscuits

If you are out of bread to serve with dinner, you can have a batch of these on the table in 25 minutes from start to go, and only half that time is actual work. These are wonderful, cut in half, with butter melting on them.

Bannock

Bannock

Bannock is a quick, flat bread. Historically it was either unleavened, or leavened with a natural yeast starter. Now baking powder leavened versions are more common.

Cornbread

Cornbread is a quick-bread made from dried, ground flint corn — the North American corn that Europeans might call “maize.” The First Nations in North America were making corn breads long before the Europeans arrived. Seen after that as a “pioneer” or “poor person’s” bread in the past, it is now enjoyed for its texture,…

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Farls

Farls are thin, flat bread shaped like a triangle. The base of the triangle is actually rounded slightly, such that if you fit four of them together, you more or less make a circle. They are made from wheat flour (white or whole wheat) or oatmeal. There will be a leavener in the mixture, such…

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Libum: Roman cheese bread

Libum was a Roman food item. Some people say a Libum was an early form of cheesecake, but basically it was unleavened bread with cheese in it, or a baked cheeseball. Larges ones were used for meals; smaller versions were often used as offerings to the household gods. They were cooked on a hearth, covered…

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Muffins

Muffins can be like bread or like cake. The muffins “native” to the UK are like bread. English Muffins use yeast as the leavener. In North America, an English-style muffin is called an English Muffin. In the UK, an American-style muffin is often called an American muffin. American muffins are more like a cake. They…

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Quick Bread Recipes

Side view of a scone

Quick breads are leavened bread-type foods typically risen with a modern chemical leavener such as baking powder or baking soda. Useful as a quick fill-in for times in between bread-baking sessions, they are also prized in their own right as delectable treats.

Quick Breads

Banana bread and muffins

Quick breads are breads that are made with chemical leaveners such as baking soda or baking powder instead of yeast. The chemical leaveners give a faster rise than yeast, thus the name “quick breads.” Quick breads as we now know them have only been possible since the advent of chemical leaveners. See also: Quick-bread Recipes…

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