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
Bread pan is easily removed, once cooked. Bread pans are found in a variety of designs and sizes providing the baker with different possibilities not only for baking bread, but also cakes and puddings. Types of bread typically baked in bread pans include sandwich breads, brioche, challah, and raisin bread. Bread pan A bread pan, also called a loaf pan, is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rectangle, a