By Maike Corbett | Wealth of Geeks
Making bread at home intimidates many home bakers who don’t have tons of experience making yeast bread. Several steps are involved, and there’s no guarantee of an edible end result. Plus, making bread is time-consuming. That’s probably part of the reason why the global bakery market is expected to reach $9.62 billion by 2030, according to 360iResearch.
It’s convenient for shoppers with busy schedules to grab a loaf of bread or another pre-packaged bakery item. They’re available in every grocery store, reasonably inexpensive, and the quality is consistent. However, home cooks who like to know what’s in their food may still want to try their hand creating their own baked goods. Quick bread is an excellent solution to that dilemma.
What Is Quick Bread?
Quick bread is a type of bread that does not use yeast or another biological agent for leavening. These goods include pancakes, waffles, zucchini bread, banana bread, American biscuits, Southern cornbread, and more. This category also includes flatbreads like naan or tortillas.
According to the Wheat Foods Council, quick breads became more popular during the mid-19th century, when baking soda and baking powder came on the market. After the Civil War started, home cooks needed bread recipes that didn’t require several hours to let yeast doughs rise. The result was what we now know as quick bread.
American biscuits are one of the earliest types of quick breads, although making them before the Civil War wasn’t quick. Since yeast was hard to find and expensive, bakers kneaded the dough to incorporate enough air into it so it would rise when baked. Baking powder makes the process much easier.
Why Quick Bread?
Quick breads don’t have to rise, and the dough doesn’t always need to be kneaded. Quick bread recipes are usually easy. Since they don’t require specialized techniques, they’re great for beginners, including kids. Most quick bread recipes are “dump and stir.”
Making a quick bread is a good way to learn several basic cooking techniques, including correctly measuring and sifting flour. The loaves don’t have to be shaped, either. The cook only needs to pour the batter into a greased baking pan.
Quick breads yield consistent results. If the person follows the recipe, the results should come out well. It’s hard to mess up quick bread. Another reason these are great starter recipes.
Quick breads are also versatile. The recipes are forgiving; cooks can add different ingredients to suit their family’s preferences. For example, if no one likes walnuts, the cook can add pecans to banana bread or omit the nuts entirely. They can also add chocolate chips or even dried blueberries or cranberries for a different take on the bread.
Anna Chesley, with Salt in My Coffee, says, “I make a lot of quick breads, and our favorites vary with the seasons. In spring, we love rhubarb quick bread, topped with a maple streusel crumble. In the summer months, we go through a lot of zucchini bread, and by late fall, we’re so ready for cranberry orange bread — our favorite through the cold weather months.”
Those with a bumper crop of zucchini in their gardens often make zucchini bread in the summer. They may also try pumpkin bread if they have a pumpkin in the garden. It’s a good way to use surplus vegetables so they don’t go to waste.
Healthier Choices
If people are concerned about gluten in their food, eat a plant-based menu, or have other dietary concerns, quick breads are a viable option. You may think quick breads are sugary and carb-heavy, but that’s not always true. The best part of making a quick bread is that the cook controls the ingredients. There are low-sugar recipes and low-carb options that incorporate almond flour or another lower-carb flour to lower the carbohydrate count.
“We make whole food plant based oil free banana bread with dairy free chocolate chips,” says Jacqueline Sanchez of My Plant Based Plan. “It’s a great breakfast with a side of fruit and coffee or an afternoon snack after school for the kids.”
Quick breads aren’t necessarily loaves, either. Flatbreads are quick and a popular alternative to the standard white sandwich bread. Tiffany McCauley with The Gracious Pantry says, “My favorite is Socca, a chickpea flatbread. It’s super quick and easy to make and is totally gluten-free. It tastes great and even works as a pizza crust. I use it that way often and love it.”
For those who don’t have time to work with yeast bread, making quick bread is a good way to have savory or sweet baked goods that can be served for any meal.
This article was produced by Media Decision and syndicated by Wealth of Geeks.
