List of quick breads facts for kids
A quick bread is a special kind of bread that doesn't use yeast or eggs to make it rise. Instead, it uses other ingredients called leavening agents. These agents help the bread become light and fluffy very quickly!
Making a quick bread usually involves two main steps. First, you mix all the dry ingredients, like flour and baking soda, in one bowl. Then, in another bowl, you mix all the wet ingredients, like milk or oil. Sometimes, the wet ingredients might be heated sauces that are then cooled. After mixing, you combine the wet and dry ingredients, and then it's ready to bake!
What Are Quick Breads?
.png)
Quick breads are popular because they are fast and easy to make. You don't have to wait for the dough to rise like with yeast breads. This makes them perfect for a quick breakfast, snack, or side dish. Many different cultures around the world have their own unique quick breads.
Types of Quick Breads
Here is a list of some common and interesting quick breads from around the world:
- Balep korkun – A type of bread mainly eaten in central Tibet.
- Banana bread – A sweet, moist bread made with mashed bananas.
- Bannock – A flat, round quick bread from Britain and Ireland.
- Bannock – A traditional bread made by Indigenous peoples in North America.
- Beaten biscuit – A hard, flaky biscuit from the Southern United States.
- Beer bread – A bread that uses beer as a leavening agent, giving it a unique flavor.
- Biscuit – A small, soft, and flaky quick bread, often eaten with meals.
- Boortsog – A traditional fried dough snack from Central Asia and Mongolia.
- Brown bread – A bread made with whole wheat flour, giving it a darker color.
- Bun – A small, often sweet, quick bread.
- Bush bread – Traditional bread made by Aboriginal Australians using native seeds.
- Carrot bread – A sweet bread made with grated carrots.
- Cornbread – A popular bread from the Southern United States, made with cornmeal.
- Damper – A traditional Australian soda bread, often cooked over a campfire.
- Egg waffle – A popular spherical waffle from Hong Kong and Macao.
- Farl – A quadrant-shaped flatbread, often made from a larger round bread cut into four pieces.
- Frybread – A flat dough fried or deep-fried, popular in Native American cuisine.
- Griddle scone – A scone cooked on a griddle instead of baked in an oven.
- Hushpuppy – A small, savory, deep-fried ball of cornmeal batter.
- Lángos – A Hungarian deep-fried flatbread.
- Mantecadas – A spongy pastry from Spain, similar to a muffin but flatter.
- Muffin – A small, individual quick bread, often sweet and sometimes savory.
- Pain d'épices – A French cake or quick bread, often spiced.
- Pancake – A flat, round cake made from batter and cooked on a hot surface.
- Proja – A type of quick bread from the Balkans.
- Puftaloon – An Australian puffed scone.
- Pumpkin bread – A sweet bread made with pumpkin puree.
- Scone – A small, often lightly sweetened, baked quick bread.
- Shortcake – A sweet cake or biscuit, often served with fruit and cream.
- Soda bread – A quick bread that uses sodium bicarbonate (baking soda) to rise.
- Sopaipilla – A fried pastry or quick bread found in various cuisines.
- Touton – A traditional Newfoundland fried bread.
- Waffle – A batter-based food cooked between two patterned plates.
- Zucchini bread – A sweet bread made with grated zucchini.
- Zucchini slice – An Australian dish similar to a quick bread, often savory.
See also
