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
Bush bread Bush bread Bush bread, or seedcakes, refers to the bread made by Australian Aboriginals for many thousands of years, by crushing seeds into a dough, after which it is baked. The bread was high in protein and carbohydrate, and helped form part of a balanced traditional diet. With the arrival of Europeans and pre-milled white flour, this bread-making process all but disappeared (although women were still recorded to be making seedcakes in Central Australia in the 1970s). The tradition of cooking bread in hot coals continues today. Bread-making was a woman's task. It was generally carried out by several women