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((short description|Bread leavened with agents other than yeast))
((More citations needed|date=August 2022))
((Infobox prepared food
| name             = Quick bread
| image            = Banana bread 078.jpg
| caption          = [[Banana bread]] is a type of quick bread
| alternate_name   = 
| country          = [[United States]]
| region           = 
| creator          = 
| course           = 
| type             = [[Bread]]
| served           =
| variations       = 
| calories         = 
| other            = 
))
'''Quick bread''' is any [[bread]] leavened with a chemical [[leavening agent]] rather than a biological one like [[Baker's yeast|yeast]] or [[Sourdough#Starter|sourdough starter]]. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.

Quick breads include many [[cake]]s, [[Chocolate brownie|brownies]] and [[cookie]]s—as well as [[banana bread]], [[pumpkin bread]], [[beer bread]], [[biscuit (bread)|biscuit]]s, [[cornbread]], [[muffin]]s, [[pancake]]s, [[scone]]s, and [[soda bread]].<ref name="univarcanada1">((cite web|url=http://www.univarcanada.com/pdfdoc/food/Leavening_Sept05.pdf|title=Chemical leavening|access-date=March 16, 2012))</ref>

==History==
The term "quick bread" most likely originated in the [[United States]] at the end of the eighteenth century.((citation needed|date=April 2020))((Disputed inline|date=January 2021)) However, the similar [[Bannock (British food)| Bannock]] was well known in Ireland, Scotland and northern England centuries earlier. Before the creation of quick bread, baked goods were leavened either with yeast or by mixing dough with [[Egg (food)|eggs]].<ref>((cite web|url=http://www.foodreference.com/html/fquickbreads.html|title=Quick Breads|access-date=March 12, 2012))</ref> "Fast bread" is an alternate name.<ref>((cite book|title=Beloved|last=Morrison|first=Toni|publisher=Alfred A. Knopf|year=1987|isbn=0452264464|location=New York New York|pages=61))</ref>

The discovery or rediscovery of chemical leavening agents and their widespread military, commercial, and home use in the United States dates back to 1846 with the introduction of commercial [[baking soda]] in New York, by [[Church and Dwight]] of "[[Arm & Hammer (brand)|Arm & Hammer]]" fame. This development was extended in 1856 by the introduction of commercial [[baking powder]] in Massachusetts, although perhaps the best known form of baking powder is "[[Calumet Baking Powder Company|Calumet]]", first introduced in [[Hammond, Indiana]] and West Hammond, Illinois (later [[Calumet City, Illinois]]) in 1889. Both forms of food-grade chemical leaveners are still being produced under their original names, although not within the same corporate structure.

During the [[American Civil War]] (1861–1865), the demand for portable and quickly-made food was high, while skilled labor for traditional breadmaking was scarce. This encouraged the adoption of bread which was rapidly made and leavened with baking soda, instead of yeast.<ref>((cite web|url=http://www.wheatfoods.org/_FileLibrary/Product/43/Quick%20Breads.pdf|title=Quick Breads |archive-url=https://web.archive.org/web/20101221195621/http://wheatfoods.org/_FileLibrary/Product/43/Quick%20Breads.pdf |archive-date=December 21, 2010 ))</ref> The shortage of chemical leaveners in the [[American South]] during the Civil War contributed to a food crisis there.((cn|date=July 2016))

As the [[Industrial Revolution]] accelerated, the marketing of [[Convenience food|mass-produced prepackaged foods]] was eased by the use of chemical leaveners, which could produce consistent products regardless of variations in source ingredients, time of year, geographical location, weather conditions, and many other factors that could cause problems with environmentally sensitive, temperamental yeast formulations. These factors were traded off against the loss of traditional yeast flavor, nutrition, and texture.

==Leavening process==
Preparing a quick bread generally involves two mixing containers. One contains all dry ingredients (including chemical leavening agents or agent) and one contains all wet ingredients (possibly including liquid ingredients that are slightly acidic in order to initiate the leavening process). In some variations, the dry ingredients are in a bowl and the wet ingredients are heated sauces in a saucepan off-heat and cooled.

During the chemical leavening process, agents (one or more food-grade chemicals—usually a weak [[acid]] and a weak [[Base (chemistry)|base]]) are added into the dough during mixing. These agents undergo a chemical reaction to produce [[carbon dioxide]], which increases the baked good's volume and produces a porous structure and lighter texture.<ref name="autogenerated9">Lai, H. M., & Lim, T. C. (2005). "Bakery products". In Y. Hui (Ed.), ''Handbook of food science, technology, and engineering'' (pp. 9–11). Boca Raton: CRC Press</ref> [[Yeast bread]]s often take hours to rise, and the resulting baked good's texture can vary greatly based on external factors such as temperature and humidity. By contrast, breads made with chemical leavening agents are relatively uniform, reliable, and quick. Usually, the resulting baked good is softer and lighter than a traditional yeast bread.

Chemical leavening agents include a weak [[Base (chemistry)|base]], such as baking soda ([[sodium bicarbonate]]) plus a weak [[acid]], such as [[cream of tartar]], lemon juice, or cultured buttermilk, to create an [[Usanovich theory|acid–base]] reaction that releases [[carbon dioxide]]. (Quick bread leavened specifically with baking soda is often called "[[soda bread]]".) [[Baking powder]] contains both an acid and a base in dry powdered form, and simply needs a liquid medium in which to react.<ref name="autogenerated9"/> Other alternative leavening agents are egg whites mechanically beaten to form stiff peaks, as in the case of many [[waffle]] recipes, or steam, in the case of [[cream puff]]s. Nevertheless, in a commercial process, designated chemical leavening acids and bases are used to make gas production consistent and controlled.<ref name="autogenerated9"/> Examples of acid—base combinations include:<ref name="univarcanada1"/>

{| class="wikitable" | style="margin-left: auto; margin-right: auto; border: none;"
|-
! Leavening acids
! Leavening bases
|-
|
* [[Citric acid]]
* [[Tartaric acid]]
* [[Glucono delta-lactone]] (GDL)
|
* [[Potassium bicarbonate]]
* [[Ammonium bicarbonate]]
* [[Sodium bicarbonate]]
|}

Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture.<ref>((cite book|last = Gillespie|first = Gregg R.|title = 1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones, and other Quick Breads|publisher = Black Dog & Leventhal Publishers|year = 1998|location = New York|isbn = 1-57912-042-3|page = 9))</ref> The type of bread produced varies based predominantly on the method of mixing, the major flavoring, and the ratio of liquid in the batter. Some batters are thin enough to pour, and others thick enough to mold into lumps.

==Mixing methods==
((multiple images |direction=vertical
|image1=Making pancakes.jpg
|caption1=Pancake batter is made using the stirring method.

|image2=Creaming butter - step 2.JPG
|caption2=Layer cakes and shortbread cookies are made using the creaming method.

|image3= 09-crust blended.jpg
|caption3=Pie crust is made using the shortening method.
))
There are three basic methods for making quick breads, which may combine the "rise" of the chemical leavener with advantageous "lift" from other ingredients:

* The ''stirring method'' (also known as the ''quick-bread method'', ''blending method'', or ''muffin method'') is used for pancakes, muffins, corn bread, dumplings, and [[fritters]].<ref>[http://www.tpub.com/content/administration/14163/css/14163_188.htm Quick Bread Preparation<!-- Bot generated title -->] ((webarchive |url=https://web.archive.org/web/20100330150409/http://www.tpub.com/content/administration/14163/css/14163_188.htm |date=March 30, 2010 ))</ref> It calls for measurement of dry and wet ingredients separately, then quickly mixing the two. Often the wet ingredients include beaten eggs, which have trapped air that helps the product to rise. In these recipes, the fats are liquid, such as [[cooking oil]]. Usually mixing is done using a tool with a wide head such as a spoon or [[spatula]] to prevent the dough from becoming over-beaten, which would break down the egg's lift.<ref>Brown, A. (2011). Understanding food: Principles and preparation. (p. 408). Belmont, California: Wadsworth.</ref>
* The ''creaming method'' is frequently used for [[cake batter]]s. The butter and sugar are "creamed", or beaten together until smooth and fluffy. Eggs and liquid flavoring are mixed in, and finally dry and liquid ingredients are added in. The creaming method combines rise gained from air bubbles in the creamed butter with the rise from the chemical leaveners. Gentle folding in of the final ingredients avoids destroying these air pockets.<ref>((cite web|url=http://www.quakeroats.com/cooking-and-recipes/content/baking-101/quick-breads/mixing-bread-dough.aspx|title=Baking 101 - Quick Bread - Mixing Bread Dough - QuakerOats.com|access-date=4 October 2014|archive-date=6 October 2014|archive-url=https://web.archive.org/web/20141006111745/http://www.quakeroats.com/cooking-and-recipes/content/baking-101/quick-breads/mixing-bread-dough.aspx|url-status=dead))</ref>
* The ''shortening method'', also known as the ''biscuit method'', is used for biscuits and sometimes scones. This method cuts solid fat (whether lard, butter, or [[vegetable shortening]]) into flour and other dry ingredients using a [[food processor]], [[pastry blender]], or two hand-held forks.<ref>((cite web|url=http://chestofbooks.com/food/recipes/American-Woman-Cook-Book/Methods-Of-Mixing-Quick-Breads.html|title=Methods of Mixing Quick Breads|access-date=4 October 2014))</ref> The layering from this process gives rise and adds flakiness as the folds of fat melt during baking. This technique is said to produce "shortened" cakes and breads, regardless of whether or not the chosen fat is vegetable shortening.

==Dough consistency==
Quick breads also vary widely in the consistency of their dough or batter.<ref>((cite web|url=http://www.mahalo.com/quick-bread/|title=Quick Bread|work=Mahalo.com|access-date=4 October 2014))</ref> There are four main types of quick bread batter:
*'''Pour batters,''' such as pancake batter, have a liquid-to-dry-ratio of about 1:1 and so pours in a steady stream. Also called a "low-ratio" baked good.
*'''Drop batters''', such as cornbread and muffin batters, have a liquid-to-dry ratio of about 1:2.
*'''Soft doughs''', such as many chocolate chip cookie doughs, have a liquid-to-dry ratio of about 1:3. Soft doughs stick significantly to work surfaces.
*'''Stiff doughs''', such as pie crust and sugar cookie doughs, have a liquid-to-dry ratio of about 1:8. Stiff doughs are easy to work in that they only minimally stick to work surfaces, including tools and hands. Also called "high-ratio" baked good.

The above are volumetric ratios and are not based on [[baker percentage#Dough hydration|baker's percentages]] or weights.<ref>((cite web |url=http://www.craftybaking.com/how-baking-works |title=How Baking Works &#124; CraftyBaking &#124; Formerly Baking911 |access-date=2014-11-28))</ref>

==See also==
* [[Bread]] (especially the [[Bread#Chemical composition|Composition and chemistry]] section)
* [[List of baked goods]]
* [[List of quick breads]]

==References==
((reflist|30em))

==Further reading==
* [[Cook's Illustrated]] (2004). ''The quick breads Recipe''. America's Test Kitchen. ((ISBN|0-936184-74-4))
* ''Professional Cooking'', 6th Edition. (2007) Chapter 31, Quick Breads. ((ISBN|978-0-471-66374-4))
* ''The Art of Quick Breads'', 1st Edition. ((ISBN|0-8118-0540-9)) (San Francisco, Chronicle Books, 1994, hardcover; trade paperbound is ((ISBN|0-8118-0353-8)))
((Bread))

[[Category:Quick breads| ]]
[[Category:Types of food]]

[[eo:Kuko (apartigilo)]]
[[pt:Cake (desambiguação)]]

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