Quick Breads
The term 'quick bread' refers to any bread that
uses chemical leaveners (baking powder and/or baking soda) as
opposed to yeast, and requires no kneading or rising time.
Chop, shred or mash fruits, vegetables or nuts
before you start making the batter. If you start the batter and then
stop to chop, the moistened leaveners will continue to release
carbon dioxide gas, and will have less leavening power left for
baking. Hold back on using up extra amounts of fruits or vegetables;
the extras can make a heavy, damp loaf that sometimes won't bake in
the middle.
