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If you want something special for breakfast or brunch, quick breads are the way to go. A quick bread is a bread made without yeast. These breads
have a cake-like consistency and are usually sweet, although there are
plenty of recipes for savory quick breads. Baked goods such as muffins,
coffee cakes, pancakes and so forth are examples of quick breads.

The way to turn out quality quick breads is to follow what's known
as the "muffin method". This method works for most quick breads, although
be sure to read the recipe for differences in technique.

The muffin method refers to the way quick breads are mixed:

1. Measure and mix the dry ingredients into a large mixing bowl.
If a shortening is used in the recipe, cut it into the dry ingredients.

2. Mix the wet ingredients in a seperate bowl.

3. Pour the wet ingredients into the bowl of dry ingredients. Mix only
until all ingredients are combined and there aren't any remaining dry
spots. Note that quick bread batters and doughs are usually lumpy.
Do not overmix, or your quick bread will end up tough and rubbery.

4. Bake your quick bread for a little less than the time prescribed
by the recipe, and test it with a toothpick in the center of the product.
If the toothpick comes out doughy or wet, bake the quick bread for five
minutes longer and check again. When your toothpick comes out clean, remove the product from the oven.

5. For muffins, cool in the pan. For most other quick breads, cool
in the pan for about ten minutes, then carefully remove the product
to a wire cooling rack to cool completely.

By following the proper mixing methods and baking techniques, you should turn out perfect quick breads every single time you bake.