Quick bread are three basic methods for making quick breads, which may combine the "rise" of the chemical leavener with advantageous "lift" from other ingredients: Quick breads also vary widely in the consistency of their dough or batter. There are four main types of quick bread batter: The above are volumetric ratios and are not based on baker's percentages or weights. Quick bread 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
Sandwich bread be prepared using gluten-free flour, teff flour. and other ingredients. In the 1930s in the United States, the term sandwich loaf referred to sliced bread. In contemporary times, U.S. consumers sometimes refer to white bread such as Wonder Bread as sandwich bread and sandwich loaf. Wonder Bread produced and marketed a bread called Wonder Round sandwich bread, which was designed to be used with round-shaped cold cuts and other fillings such as eggs and hamburgers, but it was discontinued due to low consumer demand. American sandwich breads have historically included some fat derived from the use of milk or oil