Quick bread leavening process, agents (one or more food-grade chemicals—usually a weak acid and a weak base) are added into the dough during mixing. These agents undergo a chemical reaction to produce carbon dioxide, which increases the baked good's volume and produces a porous structure and lighter texture. Yeast breads often take hours to rise, and the resulting baked good's texture can vary greatly based on external factors such as temperature and humidity. By contrast, breads made with chemical leavening agents are relatively uniform, reliable, and quick. Usually, the resulting baked good is softer and lighter than a traditional yeast bread. Chemical
Amish friendship bread cake and coffee cake. The flavor of the finished product can be altered by cinnamon being omitted. A common recipe using this starter suggests using one cup (240 ml) of it to make bread, keeping one cup to start a new cycle, and giving the remaining three cups to friends. The process of sharing the starter makes it somewhat like a chain letter. One cup of starter makes one standard loaf of bread. There is no reason to think that the sweet, cinnamon-flavored bread has any connection to the Amish people, although the name is taken from them. According to