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1 Batters for pancakes, popovers, and many quick breads rely on this approach.
2 For quick breads , though, all that's needed is a handheld mixer.
3 As with all quick breads , the molds for steamed mixtures should be oiled.
4 There are several methods commonly used to assemble quick breads .
5 Muffins, biscuits, scones, and quick breads are morning food.
6 Thank goodness, then, for quick breads and their spin-offs such as scones and drop scones.
7 Note the time required to mix these quick breads .
8 For flavor, butter is the best fat to use in muffins, biscuits, and quick breads .
9 Chocolate is widely used as an ingredient in sweet yeast and quick breads , and in fillings and sauces.
10 What general statement can you make with regard to the effect of increasing the fat in quick breads ?
11 Like most quick breads , this is best warm from the oven or at least eaten the same day.
12 In our testing, we found that dark-colored nonstick loaf pans brown banana breads and other quick breads evenly.
13 From this it is apparent why eggs used in quick breads should not be beaten until ready for use.
14 In general, the following quantities of salt and fat are used for quick breads that contain little or no sugar:
15 The following is the approximate amount of leavening material to be used for quick breads that contain little or no sugar:
16 When testing recipes for this book, we found ourselves with lots of muffins and biscuits and quick breads on our hands.
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This collocation consists of: Quick breads across language varieties