Quick Bread Recipe for 2 Ingredient Sweet Breads (2024)

FAQs

Is quick bread the same as sweet bread? ›

Technically, most sweet breads (section 8) are also quick breads. There are many different types of quick breads and they tend to be easier to make than their yeast-leavened cousins, as their name implies.

Muffins, coffeecakes, scones, and pancakes are examples of quick breads, that like their name implies, can be prepared quickly in a kitchen.

Three common mixing methods are the muffin mixing method, the creaming method and the biscuit mixing method. The muffin method suits muffins, loaf breads, pancakes, and waffles. Biscuits and scones benefit from the biscuit method, while the creaming method offers an alternative for muffins and certain bread types.

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs.

By surrounding small particles of fat, the egg helps make the quick bread batter smoother, thus contributing to volume and texture. In addition, when eggs are beaten, they incorporate tiny air bubbles that expand with heat in the oven, contributing to volume.

The two main quick-acting leavening agents are baking powder and baking soda Salt: Used as a seasoning Liquid: Helps in the blending of dry ingredients and the formation of gluten. It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor.

Combine flour, baking powder and salt in bowl; set aside. Combine milk, sugar, melted butter, eggs and vanilla in another bowl; stir 20-30 seconds. Add flour mixture, one-third at a time, stirring after each addition just until smooth. (There may be a few small lumps in batter.)

Quick breads, unlike yeast breads, rely upon baking powder, baking soda or eggs for leavening. That's why they're “quick” to prepare – there's no kneading, shaping or rising required.

As with baking soda, the purpose of baking powder is to create air bubbles that give your baked goods their light, airy texture. There are two types of baking powder: single action and double action. Single action baking powder creates the carbon dioxide bubbles upon contact with moisture, similar to baking soda.

What is the secret for mixing quick breads? ›

Add liquid ingredients to dry ingredients all at once. Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).

Realize that overmixing can cause muffins to be tough, bake unevenly, create elongated holes (or tunnels) and/or form peaked tops.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making.

Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water. Knowing this we can use it to our advantage.

Before the creation of quick bread, baked goods were leavened either with yeast or by mixing dough with eggs. "Fast bread" is an alternate name.

Sweet bread, also referred to as pan dulce, buns, or coffee bread, is a bread or cake that is typically sweet in flavor. Some sweet breads, such as Portuguese pão doce, may be prepared with potato flour, which imparts a sweet flavor and light texture to them.

According to the Larousse Gastronomique, sweetbread is "the culinary term for the thymus gland (in the throat) and the pancreas (near the stomach) in calves, lambs and pigs." Larousse further states that thymus sweetbreads are "elongated and irregular in shape" while pancreas sweetbreads are "larger and rounded."

Quick breads, unlike yeast breads, rise with the help of quick-acting leavening agents (baking powder, baking soda or a combination of both) and are generally baked as soon as the dough has been mixed. Quick breads can be savory or sweet, depending on the type of bread.