About Quick Breads Recipe
Recipe
Ingredients
1 see below
Recipe
Preparation
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
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Diet tips
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Eliminating carbohydrates might mean missing out on needed nutrients from 'good' carbohydrate foods which should be part of any well adjusted diet, specifically those that we get from vegetables, fruits and whole grains.
Lycopene superfoods
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The chemical lypcopene is a non-synthetic coloring agent and part of the same family of phytochemicals as carotene. This chemical is the reason for the deep red color of many fruit, vegetables and pulses.
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About Quick Breads Recipe - Recipes 4u
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