| 1 | As their name suggests, quick breads are just that-fast and very easy to make. |
| 2 | Quick breads range from pancakes to tender, flaky biscuits to moist, rich nut breads. |
| 3 | Quick-acting baking powder rather than slower-acting yeast is the leavening agent for quick breads. |
| 4 | 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. |
| 5 | In batter or dough this gas forms tiny bubbles that expand quickly, creating the structure of the quick bread. |
| 6 | To be sure it is always fresh, purchase only a small quantity of baking powder at a time. |
| 7 | Baking tips use shiny pans and cookie sheets, which reflect heat, for golden, delicate and tender crusts on muffins, coffee cakes and nut breads. |
| 8 | Grease only the bottoms of muffin cups; muffins will then be nicely shaped and have no rim around the top edge. |
| 9 | Grease only the bottoms of loafpans for fruit or nut breads. |
| 10 | The ungreased sides provide a surface for the batter to cling to while rising during baking, which helps form a gently rounded top. |
| 11 | Cool nut breads completely before slicing to prevent crumbling. |
| 12 | Cut with a sharp, thin-bladed knife, using a light sawing motion. |
