Quick breads such as muffins, unlike yeast breads, can be baked immediately after the ingredients are mixed. In other words, there is no need to wait for leavening to occur before baking the muffins because they rise during baking. Therefore, they are relatively quick to make. Yeast breads on the other hand require a lot of time for leavening before baking and are much more time consuming.

Source: "Understanding Food" by Amy Brown

1) They are a binding agent; they hold together the mixture of the dough whilst preparing prior to baking 2) They add oxygen to the mixture

A batter is something like brownie mix or cake mix, thick a liquidy.

A quick bread dough is a dough.

A well-made quick bread should be moist and hold together well. Not too dry, and not too moist or heavy.

Well, from experience, it doesn't rise, leaving it flat.

Baking tins should be greased, using shortening - apply a thin layer of shortening, use a baggy or piece of waxed paper- over the entire inside of the baking tin. If you still experience the cake sticking then flour the tin... grease it completely - bottom and sides - place a piece of waxed paper, cut to size in the bottom and grease the top of the waxed paper - place a tablespoon or so of all purpose four in the tin and shake it to cove all of the greased areas ( this will require you to turn the tin on its side to be sure the flour gets all the way to the top of the sides) dump out any excess flour and pour in your cake batter. When your cake is done baking, set it tin and all on a cooling rack for 5 minutes, then turn the cake over ( onto the cooling rack) and remove the tin. Allow the cake to cool completely before frosting it. Oops, sorry, you can't use waxed paper in a bunt pan, but follow all of the other instructions...

Northeastern Native American tribes grew squash and pumpkins. They roasted or boiled them for eating. Historians think that the settlers were not very impressed by the Indians' squash and/or pumpkins until they had to survive their first harsh winter when about half of the settlers died from scurvy and exposure. The Native Americans brought pumpkins as gifts to the first settlers, and taught them the many used for the pumpkin. This is what developed into pumpkin pie about 50 years after the first Thanksgiving in America.

It depends on the type of bread if it's whole grain expect a darker color. If it's refined grains expect a lighter color. However you want to be around a nice golden brown. :)

for 1 pouch you need approximately 3 and a half cups of water

happy thanksgiving

My pumpkin bread recipe calls for 4 eggs, beaten for 4 minutes. It is light and airy, not dense!!

Add 1c. veg. oil, beat 1 minute

add 2c. flour

2c. sugar

1tsp.salt

2 tsp. baking piwder

2tsp. baking soda

31/2tsp. cinnamon

1 14 ounce can pumpkin

bake at 350 for 1 hour

The gluten in quick bread provides the bread with the rough texture after cooking & help bread to rise.

You need to use eggs when you do any type of bread. You can make bread without eggs. :)

Bread is usually cooked in a loaf pan (about 5 x 9) at 350 for about 55 minutes. Cooking in a larger pan will take less time, about 25 minutes.

You can substitute the oil with applesauce. I know it sounds strange, but it works.

Quick bread is any bread leavened with leavening agents other than yeast or eggs. ... Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.

Stove Top stuffing mix is a prepackaged mix of stuffing that one cooks on the stove with water and a fat, typically butter. It was introduced by General Foods, and is currently manufactured by the Kraft Foods company.

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wen someone died. iouiuiuui