Mixing methodsQuickbreadFromWikipedia,thefreeencyclopediaJumptonavigationJumptosearchBreadleavenedwithleaveningagentsotherthanyeastoreggsQuickbreadBananabreadisatypeofquickbreadTypeBreadPlaceoforiginUnitedStatesCookbook:QuickbreadQuickbreadisanybreadleavenedwithachemicalleaveningagentratherthanabiologicalonelikeyeastorsourdoughstarter.Anadvantageofquickbreadsistheirabilitytobepreparedquicklyandreliably,withoutrequiringthetime-consumingskilledlaborandtheclimatecontrolneededfortraditionalyeastbreads.Quickbreadsincludemanycakes,browniesandcookies—aswellasbananabread,beerbread,biscuits,cornbread,muffins,pancakes,scones,andsodabread.[1]Contents1History2Leaveningprocess3Mixingmethods4Doughconsistency5Seealso6References7FurtherreadingHistory[edit]"Quickbread"mostprobablyoriginatedintheUnitedStatesattheendoftheeighteenthcentury[citationneeded][disputed–discuss].Beforethecreationofquickbread,bakedgoodswereleavenedeitherwithyeastorbymixingdoughwitheggs.[2]"Fastbread"isanalternatename.[3]Thediscoveryorrediscoveryofchemicalleaveningagentsandtheirwidespreadmilitary,commercial,andhomeuseintheUnitedStatesdatesbackto1846withtheintroductionofcommercialbakingsodainNewYork,byChurchandDwightof"Arm&Hammer"fame.Thisdevelopmentwasextendedin1856bytheintroductionofcommercialbakingpowderinMassachusetts,althoughperhapsthebestknownformofbakingpowderis"Calumet",firstintroducedinHammond,IndianaandWestHammond,Illinois(laterCalumetCity,Illinois)in1889.Bothformsoffood-gradechemicalleavenersarestillbeingproducedundertheiroriginalnames,althoughnotwithinthesamecorporatestructure.DuringtheAmericanCivilWar(1861–1865),thedemandforportableandquickly-madefoodwashigh,whileskilledlaborfortraditionalbreadmakingwasscarce.Thisencouragedtheadoptionofbreadwhichwasrapidlymadeandleavenedwithbakingsoda,insteadofyeast.[4]TheshortageofchemicalleavenersintheAmericanSouthduringtheCivilWarcontributedtoafoodcrisisthere.[citationneeded]AstheIndustrialRevolutionaccelerated,themarketingofmass-producedprepackagedfoodswaseased