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The American version is a type of quick bread. Hushpuppies. Balep korkun – consumed mainly in central Tibet; Banana bread – Cake made from mashed bananas; Bannock – Type of flat quick bread – British and Irish variety of flat quick bread or any large, round article baked or cooked from grain; Bannock – Type of bread – Indigenous ...
Soda bread is a variety of quick bread made in many cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of yeast. The basic ingredients of soda bread are flour , baking soda , salt , and buttermilk .
Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes. Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking.
Sweet Potato Bread. This quick bread is drizzled with a thick icing and spiced to perfection with cinnamon, ginger, nutmeg, allspice, and cloves (though you can substitute 1 tablespoon pumpkin pie ...
Buttermilk Ranch Angel Biscuits. Add these beautiful, ranch-seasoned biscuits to your holiday bread basket. They're light and fluffy, but full of flavor. Get the Buttermilk Ranch Angel Biscuits ...
Paleo Banana Bread. Guys. This banana bread is amazing. Not just amazing-for-a-paleo-banana-bread. Amazing in general. It's slightly sweet, has a beautiful texture, and is jam-packed with banana ...
Banana bread: Quick bread: United States [1] Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads. Bánh mì: Yeast bread Vietnam: A variant of the French baguette, a Vietnamese baguette has a thin crust and white, airy crumb. It may consist of both wheat flour and rice ...
Quick breads also vary widely in the consistency of their dough or batter. [11] There are four main types of quick bread batter: Pour batters, such as pancake batter, have a liquid-to-dry-ratio of about 1:1 and so pours in a steady stream. Also called a "low-ratio" baked good.