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INGREDIENTS:
For Savory Quick Bread:
2 1/4 cups all-purpose flour or self-rising flour (*see note for making gluten free)
1 TBSP baking powder (leave out if using self-rising flour, see note for making without baking powder)
1/2 tsp kosher salt (leave out if using self-rising flour)
3 large eggs, room temperature
1 1/2 cups milk or buttermilk, room temperature (*see note for substitution)
6 TBSP canola oil (or any other oil or liquid fat) spices or mix-ins as desired (*optional)

For Sweet Quick Bread:
2 1/4 cups all-purpose flour or self-rising flour (*see note for making gluten free)
1 TBSP baking powder (leave out if using self-rising flour, *see note for making without baking powder)
1/4 tsp kosher salt (leave out if using self-rising flour)
3 large eggs, room temperature (*see note for making egg free/vegan)
1 1/2 cups milk or buttermilk, room temperature (*see note for substitution)
6 TBSP canola oil (or any other oil or liquid fat)
1 1/2 cups granulated or brown sugar (or combination of both)
1/2 TBSP vanilla (*optional, but is a good base flavor for most all sweet quick bread variations)
spices or mix-ins as desired (*optional)
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Quick breads are a category in baking that refer to bread type products that are leavened with chemical leaveners as well as steam rather than yeast. A few kinds of quick breads include muffins, biscuits, scones, and quick loaf breads like banana bread or zucchini bread.

Because quick breads are made without yeast, they can go into the oven immediately. This quick process is where quick breads get their name in contrast to the long fermentation time needed with yeast breads.

Read more about quick breads: [ Ссылка ]

#quickbread #baking #bakerbettie

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