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 imply
put, a 'Quick' Bread is a North American term used to describe a light and moist baked
good that is, as its name implies, "quick" to make. John
Mariani tells us in his book 'The Dictionary of American Food & Drink'
that there were once other names for this type of bread. Names like "lightnin'
bread" and "aerated bread" but for some reason they didn't catch on the
way 'quick bread' did. Quick Breads came after the 1850's invention of baking powder
(combination of sodium bicarbonate and acid salt). Before that breads
were made primarily with
yeast
so when chemical
leaveners arrived they were welcomed as there was no fermentation and little or no
kneading.
The category of Quick Breads is large.
Muffins,
coffee cakes, pancakes, popovers, crepes, loaves and breads, scones
and biscuits are all considered Quick Breads.
Space dictates the need for my breaking this category down even further.
Therefore, this page is dedicated to breads and loaves, those batters
that are baked in a rectangular baking pan. Jean Anderson in her
wonderful book 'The American Century Cookbook' tells us that while
recipes for biscuits, scones, muffins, and waffles appear in the 19th
century, recipes for fruit breads and loaves seem to be a 20th century
invention. One of the first fruit breads was Date and Nut Bread which
came about in the 1920s. Continued below.. |
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Continued from
above.
Breads and loaves are normally made
with a thick batter that is a cross between a cake and a bread. They can
be sweet or savory. As I mentioned above, they are leavened with either
baking powder or baking soda and usually contain eggs. Their ingredients
can vary greatly. Different flours and sugars can be used. Flavorings
can include extracts, fruits (fresh or dried), nuts, vegetables (like
carrots and zucchini), ground spices (like cinnamon, nutmeg, ginger,
etc.), chocolate, and even seeds. They are baked until nicely browned
and a toothpick inserted in the center comes out clean. They make a nice
breakfast or brunch dish but can be served anytime of the day. Tea and
coffee make a nice accompaniment. |
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