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Leavening In Quick Breads |
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Print this Recipe Baking soda is used in recipes that contain an acid ingredient such as buttermilk, sour cream or citrus juice. When the soda is moistened, it reacts with the acid to produce a gas that causes the mixture to rise. Such batters should be baked soon after mixing. Baking powder is a mixture of soda and acid that acts quickly when moistened. Double-acting baking powder begins to act when moistened but releases additional gas during baking and does not need to be handled so hastily. Leavening In Quick Breads comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cooling Breads Rising Testing Breads For Doneness Leavening In Quick Breads Bran Muffins Bubble Ring Buttermilk Biscuits Buttery Dinner Rolls Cardamom Braid Cheese-Filled Coffee Cake Cherry Streusel Coffee Cake Chocolate Tea Bread Cinnamon Bread Cobbler Dough Cranberry-Orange-Nut Bread Dessert Crepes Favorite White Bread Graham Bread Hazelnut Coffee Cake Manicotti Crepes Onion And Herb Bread Success Popovers Yorkshire Pudding Basic Pizza Crust Freezer Storage For Unbaked Crusts: Freezer Storage For Prebaked Crusts: Variations Of Basic Pizza Crust Another Chocolate Tea Bread |
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