We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Quick Breads Have Several Advantages Over The Yeast-Based Stuff

February 28, 2018: 12:00 AM EST
Quick breads have remained popular over the years because they are easy to make, economical – they make use of ingredients often past their prime – and can be whipped up in far less time than yeast-based breads. Cookbook author Rose Levy Beranbaum says making quick breads – e.g., zucchini bread, apple bread, banana bread, etc. – is “comfortable baking” that is “no fail.” They owe their continued success to the introduction of two leavening agents that offer an alternative to yeast: baking soda and baking powder.
Jennifer Graue, "Whether Banana, Cheese or Soda, Baking These Loaves Takes Hardly Any Time (and no Yeast)", LowellSun.com, February 28, 2018, © Digital First Media
Market Segments
Market News
New Products
Bakery & Cereals
Fruit & Vegetables
Bread Revival
North America
United States of America
Companies, Organizations
Market News
Products & Brands
Developed by Yuri Ingultsov Software Lab.