About Quick Breads Recipe

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About Quick Breads

Correct Behavior Food for thought is no substitute for the real thing.
Walt Kelly

Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

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Dyspepsia is the remorse of a guilty stomach.
A. Kerr

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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.
Samuel Butler

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No man in the world has more courage than the man who can stop after eating one peanut.
Channing Pollock

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Look, there's no metaphysics on earth like chocolates.
Fernando Pessoa

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Proust had his madeleines; I am devastated by the scent of yeast bread rising.
Bert Greene

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Most turkeys taste better the day after; my mother's tasted better the day before.
Rita Rudner

About Quick Breads

Hunger is the best sauce in the world.
Cervantes

About Quick Breads Directions

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

Serves: 1

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