Quick bread
| Type | Bread |
|---|---|
| Place of origin | United States |
| Main ingredients | Flour, leavening agent |
 |
|
Quick bread is any bread leavened with leavening agents other than yeast or eggs. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.
"Quick bread" most probably originated in the United States at the end of the eighteenth century. Before the creation of quick bread, baked goods were leavened with either yeast or by mixing dough with eggs.
The discovery or rediscovery of chemical leavening agents and their widespread military, commercial, and home utilization in the United States dates back to 1846 with the introduction of commercial baking soda in New York, by Church and Dwight of "Arm & Hammer" fame. This development was extended in 1856 by the introduction of commercial baking powder in Massachusetts, although perhaps the best known form of baking powder is "Calumet", first introduced in Hammond, Indiana and West Hammond, Illinois (later Calumet City, Illinois) in 1889. Both forms of food-grade chemical leaveners are still being produced under their original names, although not within the same corporate structure.
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Wikipedia