quick bread essay

Quick Bread Introduction: What is Quick Bread?

What are Quick Breads?

*SARAH SAYS: I include the sugar ingredients with the wet ingredients.

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Quick Breads Overview

Quick breads are bread type products that are leavened with baking powder and baking soda instead of yeast. Quick breads include muffins, biscuits, scones, cornbread, and quick loaf breads like banana bread and zucchini bread.

What are Quick Breads?

Quick breads are a category in baking referring to bread type products that are made with chemical leavening (baking powder and/or baking soda) instead of yeast.

The name “quick bread” comes from the fact that these items can be baked immediately in contrast to the long rising times that yeast breads need to go through.

Categories of Quick Breads

Quick breads are separated into two main categories: those made with batters and those made with doughs. Quick breads that are made with a batter include muffins , cornbread , and quick loaf breads (like banana bread and zucchini bread). Quick breads that are made with a dough include biscuits and scones .

Wet ingredients poured into dry ingredients

Quick Bread Mixing Methods

There are two main mixing methods utilized when making quick breads. The Muffin Mixing Method is used when making muffins, quick loaf breads, and things like pancakes and waffles. The Biscuit Mixing Method is used to make biscuits and scones.

Both the muffin mixing method and the biscuit mixing method are designed to reduce gluten development in quick breads. Mixing the batter and dough as little as possible is important so that the quick breads turn out light and tender.

Ingredients in Quick Breads

Quick breads can be made with a variety of ingredients, however most of them contain flour, fat (oil or butter), sugar, eggs, salt, and a chemical leavener (baking soda and/or baking powder). Quick breads made using the muffin mixing method will likely use a liquid fat (like vegetable oil) while quick breads made using the biscuit mixing method will be made with solid fat (like butter or shortening).

Quick Bread Recipes

Quick Loaf Breads

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What Are Quick Breads {Types of Quick Breads}: A complete Guide

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A basket of biscuits, a plate of pancakes, a stack of baked doughnuts, and a stack of white chocolate cookies

If you’ve ever seen the term ‘quick bread recipe’ and wondered, what are quick breads ? This is the guide you need! All your questions will be answered as I discuss the types of quick breads and the 4 mixing methods used to make them with plenty of examples and delicious recipes to get you baking!

a basket of biscuits, a loaf of chocolate quick bread, a platter of apple cake slices, a stack of white chocolate cookies, and a pan of muffins

As the autumn season begins, countless delicious baked goods flood the internet. I’m a willing participant in the baking and the eating of them. One of the most popular forms of baking this time of year are quick breads. But what are quick breads? Are they the delicious loafs of sweet, sticky-topped breads, are they the bundt cakes, or the cookies?

It may surprise you to learn that a quick bread is ALL those things…and more! There are a huge variety of types of quick breads and several different ways to make one, and they’re all delicious in their own way.

Quick Breads DEFINITION

The term ‘quick bread’ is a way of categorizing many different types of baked goods, namely ones that rise with the use of chemical leavening agents. This can be any cake, cookie, scone, or bread recipe baked by using chemicals to create rise rather than yeast or eggs. Eggs can be used in a quick bread to create air, but there must also be a chemical leavening agent to be called a quick bread. Sorry meringues!

There are many types of chemical rising agents, but the two main leavening sources we use are…

Sodium Bicarbonate (Baking Soda) – Without getting to chemistry crazy, baking soda is an alkaline ingredient (opposite an acid) that can be used as a source of leavening in recipes that contain the necessary acidic ingredient. Some examples of those are:

The combination of these ingredients with baking soda causes an immediate, bubbling reaction and creates rise in our baked goods. It’s best not to leave these batters sitting around once mixed, or the reaction will burn out and your baked goods won’t rise.

Baking Powder – these leavening agents contain the complete set of rising tools you need for baking – both the alkaline component and the acid needed to create rise. While there are many different types of baking powder, especially when you learn about ones made for commercial producers, what we home cooks are concerned with are:

Double Acting – The common choice for home cooks, and for good reason. Double acting baking powder contains a combination of baking soda and various crystallized acids that react at two separate times during baking. Once during mixing, then again when heat activates it.

If you ever come across single acting baking powder, or have a recipe that calls for it, don’t fret. You can interchange double acting fairly easily.

Interested in making your own baking powder? Learn how from the Simple Life Mom blog .

Examples of Quick Breads

Now that you know quick breads are any baked good made with the use of chemical leavening agents (The origin of the name quick bread was even thought to date back to when baking powder was invented in the late 1800’s), you can see how many different things that would be! Here are a few examples:

This doesn’t even cover them all! Literally anything, sweet or savory, that is baked with the aid of baking soda or baking powder qualifies.

Types of Quick Breads – Organizing our recipes

With a category as broad as quick breads, it’s helpful to be able to organize the many types somehow. Quick breads are simply different ratios and mixing methods of the same core ingredients: flour, liquid, fat, sweetener, leavening agent, and flavor. This makes the easiest way to organize them by the mixing method.

Understanding the mixing methods can help you determine which approach will produce the desired texture and baked good you’re going for. Then the doors of creativity are literally wide open!

1. Straight Mixing Method

The straight mixing method is an easy, very common method of producing a quick bread. It’s the simple addition of wet ingredients to dry. Often referred to as the two bowl method, it’s requires combining all the dry ingredients in one bowl, all the liquid in another, and then combining the two to create a batter.

4 images of making a gingerbread loaf, a bowl of dry ingredients, a bowl of wet ingredients, the dry being added to the wet, then it all mixed.

This mixing method will most often produce a batter, sometimes thick and sometimes thin. Here are a few bonus tips for using the straight mixing method:

Simple and easy right? Here are some delicious quick bread recipes using the straight mixing method!

a small pile of pumpkin churro mini muffins with one in front with a bite gone on a wooden cutting board

a stack of banana doughnuts with whipped matcha frosting

2. Creaming Method

If you’ve ever made cookies or pound cake, odds are you’re familiar with the creaming method. It’s the creaming of sugar and butter (or other fats) together to create a fluffy aerated base for your quick breads. The tiny air bubbles that are formed in this step with the chemical leavening agent added later are essential for the texture of your final bake. Without this, cookies and cakes are often tough.

the process of creaming butter and sugar

Once the butter and sugar are fluffy, the next steps are usually adding eggs, beating until incorporated, then the flours until combined. Usually this produces a fluffier, thicker batter or even a dough, depending on the ratio of other ingredients added.

There are PLENTY of amazing quick breads you make with the creaming method, here are just a few to get your going!

a sliced loaf of tropical banana bread on a wood platter on a wood table

A loaf of butternut squash bread with slices displayed on a white plate

3. Foaming Method

This mixing method is common for many cakes, but less commonly used for quick breads. The foaming method creates air just like the creaming method, but does so by beating eggs with sugar first instead of butter. This can be done with whole eggs, or with egg whites to create a meringue, before mixing in the other ingredients.

Angel food cakes, financiers, and other cakes are great examples of this method at work, but many are not quick breads because the egg does the work of the chemical leavening agent. If there are no chemical leavening agents present, such as baking powder, soda, or even cream of tartar, then it doesn’t fall into the category of a quick bread.

That being said, the types of quick breads that use the foaming method are fantastic and fluffy, and the use of chemical leavening in addition to the aerated eggs can stabilize the structure of your baked good. This method produces fluffy batters most of the time. Try these out to see exactly what I mean.

a slice of classic chiffon cake on a metal round platterwhite plate with strawberries in front of the rest of the cake on

4. The Shortening Method (Cutting Fat Into Flour)

This final method is a well known one, and used frequently all year. It’s the process of cutting cold fat, like butter or shortening, into the dry ingredients. Biscuits and scones are two of the most common quick breads that use this method as they often utilize a chemical leavening agent as well. Some pie dough recipes also fall into this category, but less often.

This process for making quick breads is often done with a food processor or pastry cutter , or if you’re like me and despise dishes, simply your fingers. Then liquid is added to bind the fat and flour, and the resulting dough can be shaped, rolled, or cut.

This mixing method creates flaky, tender, and fluffy quick breads that are common and well loved by all of us. Here are a few delicious recipes that use the shortening method perfectly.

A homemade vegan shortcake with coconut whipped cream and strawberries on a white and blue plate on grey tiled surface

a wooden platter with white doily with six cherry pumpkin scones on top.

Why We Love All Types of Quick Bread

If it isn’t apparent yet, the sheer endless possibilities of flavor, texture, and shape of quick breads make them an easy favorite among home bakers. Quick breads are a great way to get homemade baked goods on the table in a lot less time that traditional yeast baking.

No matter which type of quick bread you choose, sweet or savory, quick straight mixed or lovingly foamed for maximum aeration, you can be sure that any potluck, party, holiday, or simple family meal will be made all the better for it. Have fun exploring your options and until next time, Happy Eating!

P.S. I’d love to hear about your favorite quick bread flavors, or if you try any of these out!

Don’t forget to PIN for later!

other food guides you may enjoy.

Originally published 10/30/2017, Updated 10/11/2019

Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.

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By Amy Scherber

Sept. 29, 1999

I COUNT my plum-honey quick-bread recipe as my first professional culinary triumph -- and try to forget that it was developed in a state of panic. I was a college student and had been hired as the summer cook and housekeeper for a family that did not have a clue how inexperienced I was. I listened as I was told that I would be responsible for lunches, dinners and fresh baked sweets for breakfast, then ran to the library to read every cookbook. Thirty cookbooks and a little practice later, I learned the quick-bread secret: get the balance between the wet and dry ingredients right and you can vary the fruits, nuts and spices with abandon. This meant I could make a different quick bread every day, and I did.

Since quick breads are called ''quick'' because they are leavened with baking powder, not slow-acting yeast, check your baking powder supply -- and the expiration date on the tin -- before you start. Use double-acting baking powder, which releases its first round of leavening power when it comes in contact with moisture, and its second when it is exposed to the oven's heat.

Most quick breads, including mine, are put together using the one-two method: One set of ingredients, the wet, is added to a second set, the dry, in a bowl large enough to hold everything in the recipe.

I use unbleached all-purpose flour as the basic dry ingredient because it produces a light, tender texture. Sometimes I add a touch of whole wheat flour for its fragrance, but for fiber and toothsomeness, I prefer to round out the flour with oats. I have tried quick-cooking and instant oats and have been disappointed with both: they dissolve into the batter. But old-fashioned oats, with their big, puffy flakes, have staying power. In fact, their staying power is so strong that I soak them for a few minutes in milk before mixing them into the batter.

While the oats are soaking, I mix together the other wet ingredients. In this recipe, I use milk for its sweet flavor, but when you are experimenting on your own, you might substitute fruit juice or buttermilk. Similarly, I've chosen honey as the sweetener because I like the way it goes with so many kinds of fruit, but you can use sugar or even maple syrup. The eggs are there partly for additional leavening, partly for moisture, but mostly for richness and body, and so they should not be tampered with. Nor should you change the vegetable oil, which helps give the quick bread its characteristic moist, tender, not-too-tight structure.

When the two sets of ingredients are ready, use a wooden spoon or a rubber spatula to stir everything together gently with a few quick strokes. It's crucial to the texture of the bread that you go easy here. Barely mixed is better than fully combined. Next, add the soaked oats and the fruit.

(I use plums, which look especially beautiful because they add bursts of color, but you can try any of the fruits in my variations, or any of your choosing. You should have 14 ounces of fresh or dried fruit, the optimum amount the batter can support, and they should be cut into small pieces.)

Working once again with a quick, light touch, stir in the fruit and oats. If the mixture looks lumpy, that's fine.

Like almost all loaf quick breads, this one needs almost an hour in the oven. It's delicious at room temperature, and even better the next day. Keep the cooled loaf well wrapped, and it will be fine for about four days. It will also be fine if you freeze it for a month. In fact, I never make just one loaf; I always double the recipe and have one for now and one for later. The bake-and-freeze method works perfectly with the plum-and-honey quick bread, as well as with its three seasonal variations: orange-apricot-cardamom, peach-cinnamon and pear-ginger.

PLUMS-AND-HONEY QUICK BREADTime: 1 hour 15 minutes

Vegetable oil 3/4 cup old-fashioned (not quick-cooking) oats1 cup milk2 1/4 cups unbleached all-purpose flour1 tablespoon double-acting baking powder1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon baking soda 3/4 cup honey2 large eggs, lightly beaten14 ounces black plums (about 3 large or 5 small), pitted and cut into 1/4-inch dice.

1. Center a rack in the oven, and preheat oven to 350 degrees. Oil 9-by-5-inch loaf pan.

2. In a small bowl combine oats and 1/2 cup milk, and allow to soak 5 minutes.

3. In large bowl whisk together flour, baking powder, salt, cinnamon and baking soda. In another bowl, whisk together remaining 1/2 cup milk, honey, 6 tablespoons oil and eggs. Pour liquid ingredients over dry ones, and stir until partly moistened. Add soaked oats and any milk remaining in the bowl and plums, and stir gently until batter is moistened. Do not overmix. Pour into pan.

4. Bake for 50 to 60 minutes, or until a toothpick inserted in center of loaf comes out clean. Transfer to a cooling rack for 5 minutes, then unmold. Allow to cool to room temperature before slicing. To store, wrap tightly in plastic wrap.Yield: 1 loaf; 8 to 10 servings.

A New Fruit Here, a New Spice There

The basic recipe can easily be varied with these substitutions.

Orange-apricot-cardamom: Replace the plums with diced orange and dried apricots; replace the cinnamon with 2 teaspoons ground cardamom.

Peach-cinnamon: Replace the plums with diced peaches, but keep the cinnamon.

Pear-ginger: Replace the plums with diced pears; replace the cinnamon with 1 teaspoon ground ginger.

Essay On Bread

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Hardtack is a hard biscuit that can last for up to fifty years or more (Krause). The source of its name is disputed. Many historians agree that the name came from its texture, hard, and the British slang term for food, tack (Sheehan). Despite its hard and bland texture, it is filling and useful for feeding large amounts of people, such as soldiers. It is so effective at feeding soldiers that it was used from the time of the Romans up until the beginning of World War I (Colleary). It is also relatively easy to make, because it usually requires only three simple ingredients: flour, water, and salt. To make it, one must mix flour, water, and salt in a bowl and mix it until it turns into dough. Then, he or she rolls it out and cuts it into individual pieces. Finally, he or she bakes the pieces of hardtack for thirty minutes, flips them over, and bakes them for another thirty minutes. This simple recipe allowed the Union and Confederate armies to make trays upon trays of these biscuits, enough to supply each soldier with nine to ten of them per day (Colleary). It was used because it is easy to mass-produce, and it is filling for soldiers. However, hardtack does have a few flaws, especially regarding insects. During the Civil War, soldiers sometimes referred to them as “worm castles,”

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More about Essay On Bread

What Is a Quick Bread?

Posted on Last updated: March 22, 2021

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Modern life is increasingly fast-paced, and we all find ourselves pressed for time on occasion. We’d all love to cook and bake the way our grandparents did, but sometimes the pressures of our lifestyles simply do not allow us.

Luckily, this faster-paced modern society has brought with it solutions to some of our problems, and developed new traditions suited to the way we live, cook and eat today.

One of these solutions is the quick bread. The name itself sounds self-explanatory, but it can mean different things in different contexts. At its simplest, a quick bread is exactly that – a type of bread or baked good that is quick to make and bake.

This could include non-leavened breads such as flatbreads, which in their most basic form require only flour, water, and salt as ingredients and can be made, theoretically, in a matter of minutes.

There is a more specific definition of quick bread however, and it is this type that we shall discuss here in this article. Namely, a type of baked good that does not rely upon yeast or eggs to leaven the dough or batter, and which instead makes use of food-safe chemical leavening agents for its aeration and rise.

These leavening agents are fast-acting, and therefore do not require any period of waiting or fermentation before the dough or batter can be baked.

This definition includes both sweet and savory products, covering everything from bread in the strict sense of the term, to cakes, biscuits and cookies.

It is a baking technique that has developed alongside our move into the modern world, and which has come to both speed up the production of traditional types of baking, and open up the way to many unique and interesting possibilities.

History of quick breads

For thousands of years, bakers relied upon the use of eggs or yeast in one form or another to leaven their products.

This was often a time-consuming process, with the yeast often taking many hours to multiply, ferment the dough, and produce enough carbon dioxide to aerate it and force it to rise. It was also an inexact science, very temperamental and sensitive to the surrounding environment.

Environmental conditions such as temperature and humidity can greatly affect the speed of fermentation, and the quality of the outcome. Variation in the quality of the ingredients can also lead to inconsistent results, and so the same product might differ day-to-day or during different times of the year.

This all changed in the middle of the 19th century however, with the development of first baking soda, and then baking powder. These are chemical leavening agents which react in a dough to produce carbon dioxide, the same gas produced by yeast in a yeasted dough.

The advantage was that they produce gas instantly once the reaction had begun, drastically cutting the waiting time by eliminating the need for fermentation.

In addition to speeding up the baking process, they also produced more consistent results. Being synthetic chemicals rather than biological organisms, their action could be more easily controlled, and bakers could be sure of reliable and predictable results every time.

Moreover, as the gas no longer needed to be trapped within the dough over an extended period of time, a strong gluten structure was not needed, further cutting the time spent mixing and kneading.

Today, our baking culture has been altered immeasurably by the development of chemical leavening agents and the rise of quick breads.

While many bread loaves are still leavened with yeast ( there are some exceptions ) for some of the reasons listed below, sweet goods such as cakes, cookies and biscuits are now almost exclusively baked using the “quick bread” technique.

Quick bread vs. yeasted bread

While the promise of speed and efficiency can be alluring, there are both advantages and disadvantages to the quick bread technique, with an increase in speed often entailing a sacrifice in some other desired quality.

This inevitable compromise therefore makes certain types of baked product more suitable as quick breads, while others are best left to a longer yeasted fermentation.

As already mentioned, the advantages of quick breads are numerous, and include their speed and consistency. They require little planning ahead, and are much less labor-intensive when compared to leavened doughs.

Environmental conditions are less of a consideration, and so reliable results can be achieved throughout the year. They also allow for the baking of unique types of products, using different flours and ingredients that wouldn’t be possible while using yeast.

Yeast fermentation does have its advantages, however. The fermentation of flour adds flavor to a dough, breaking down starches into sugars and creating many flavorful organic by-products. It increases the availability of certain nutrients, making the product more nutritious, and it can create textures that aren’t possible in a quick bread.

There is more control and flexibility in the mixing process, given that the reaction starts to occur immediately in a quick bread, but takes time to build up and develop in a yeasted bread. This can give more control to the baker in certain circumstances, allowing her to bake the bread at the ideal moment.

Yeasted fermentation is therefore desirable when nutrition is a concern, and where most of the flavor will come from the flour itself. This and its ability to create an extremely airy rise in a dough with a strong gluten network explains why it continues to be used to bake regular bread.

Sweet goods such as cakes and cookies on the other hand, which include flavorful ingredients such as fats, sugar and eggs, are the perfect candidates for baking as quick breads.

Quick bread chemistry

Quick breads rely upon the reaction of a weak base and a weak acid, which in the presence of water produce carbon dioxide. It is this carbon dioxide that aerates the dough or batter, creating a porous structure with a light, often fluffy texture.

Weak bases used as leavening agents include sodium bicarbonate, potassium bicarbonate and ammonium bicarbonate. The weak acids that these react with can include citric acid (either in chemical form or as lemon or orange juice), or tartaric acid (cream of tartar).

Baking soda is sodium bicarbonate, and if used as a leavening agent requires the addition of an acid ingredient in the mix to act as a reactant. Baking powder, on the other hand, includes dried forms of both a weak base and a weak acid, and therefore requires only the addition of moisture to start the reaction.

For this reason, a starch such as cornstarch or potato starch is included in the mix to act as a moisture absorber and to help with bulking out the mixture for easier measurement.

Learn more about how common ingredients used for baking interact with each other .

Working with quick bread

When working with quick breads, it is important to remember that the reaction between the reactants occurs as soon as they are mixed in the presence of a liquid. There is only a limited amount of these reactants, and as soon as they have exhausted their supplies they will cease to produce any more carbon dioxide.

As quick breads usually do not have a strong gluten structure, much of this gas will quickly be lost if the dough is not placed in the oven to bake as quickly as possible.

For this reason, many quick bread recipes suggest using the two-bowl technique of mixing, whereby the dry ingredients (including the leavening agents) are weighed and mixed in one bowl, and the liquid ingredients are weighed in another.

In this way, the two can be combined at the last minute, just before being placed into the oven. Recipes that also rely on rise from additional ingredients such as whisked eggs or creamed butter and sugar may require these ingredients to be prepared first and then gently incorporated into the other dry ingredients.

Regardless of the mixing method used, it is important to not over-mix the dough or batter, so as to preserve as much of the gas inside as possible.

Classic quick breads

Some popular examples of quick bread include sweet banana bread and the Southern classic cornbread. Banana bread has a more cake-like texture, making it ideal for baking as a quick bread. Corn does not contain gluten like wheat, and therefore cannot be leavened with yeast like a wheat-based loaf.

Soda bread is a great example of a more traditional wheat loaf that can be quickly produced using baking soda as the leavening agent, with buttermilk as the liquid acidic reactant.

The rise of quick breads in baking has produced some wonderful new products, and greatly increased the possibilities for both professional and home bakers alike.

You may be wondering, however, if there is any way to get the best of both worlds – to both ferment a dough with yeast for flavor and nutrition, but also speed it up a little and take advantage of its unique leavening action with the use of chemical leaveners?

The answer is yes! English crumpets were developed with the introduction of baking powder, and use a yeasted dough for a general rise, with the addition of baking powder at the last minute to create a porous, spongy texture. They are a scrumptious, comforting treat warm from the pan and spread with butter.

Get hold of some crumpet rings and try some for yourself!

Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.

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Bread Baking an American Pasttime

Baking bread at home can be both fun and rewarding. There is no better way to create a wholesome and welcoming atmosphere than by baking a fresh loaf of milk bread or having guest walk into a room that smells of cooling banana bread. Although bread making has been a part of American culture for centuries today’s fast paced lifestyles has all but eliminated the art of making breads at home. However, it only takes a little flour and some kitchen know-how to revive this tradition for domestic excellence. There are two main types of breads, yeast breads and quick breads.

Yeast breads are the airy, light and fluffy breads that are used for sandwiches and dinner rolls. Quick breads generally have fruit or nuts in them and have a denser composition. One of the easiest and most rewarding types of yeast bread is milk bread. Milk bread is a great place for the novice bread maker to start. It is easy and only requires milk, flour, salt, sugar and yeast, (All Recipes, n. d. ). In addition to the simple ingredients as the baker gains experience variations on this recipe can be made to include various cheeses, herbs or grains.

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Another type of yeast bread that has become a staple in kitchens across America is a simple country French bread. This bread is often long and crusty and it goes great with soups or dishes with heavy sauces. Country French bread takes more time than milk bread but by using recipes similar to the one listed on www. breadworld. com, bread makers both professionals and beginners can produce the flaky classic. Other types of breads that can be made at home include quick breads.

These breads are called quick breads because they do not require the time that yeast breads need to rise. Common quick breads include banana bread, apple date bread or sour dough. Find amateur recipes for these breads at www. thejoykitchen. com. References All Recipes (n. d. ). Milk Bread. Retrieved April 6, 2009, from www. allrecipes. com Fleischman’s Rapid Rise Yeast (n. d. ). Country French Bread. Retrieved April 6, 2009, from www. breadworld. com The Joy of Cooking Cookbook (n. d. ). Quick Breads. Retrieved April 06, 2009, from www. thejoykitchen. com

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Banana Bread By Adam Coolen

Essay by xboxmaster_01 , February 2008

download word file , 1 pages download word file , 1 pages 5.0 1 votes 2 reviews

Banana Bread is Sweet!Banana bread is a sweet, cake like bread which contains mashed bananas. Banana bread is a quick bread which typically uses baking soda as the leavening agent instead of yeast. Rather than dough, the bread is baked from thick batter, which does not require kneading.

Variants of banana bread typically use egg substitutes such as soy yogurt, tofu or, more simply, additional banana. In some recipes for banana bread, egg is the only non-vegan ingredient, making the creation of vegan banana bread fairly straightforward.

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s (and appears in Pillsbury's 1933 Balanced Recipes cookbook). The first banana bread recipe was thought to have been created by William Swanson. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread's popularity.

The cookbooks of the 1960s added to its popularity because they commonly listed multiple variations of bread that added fruits and nuts.

Banana bread has become one of the most common items for sale for breakfast in cafÃÂ©s in Australia, where the loaf is often less dense than in North America. New combinations, such as banana and walnut or banana and chocolate have been popularised in Australia.

Banana BreadÃÂ½ cup butter, softened1 cup sugar2 eggs1 cup (3 medium) mashed ripe bananas2 cups flour1 tsp baking sodaÃÂ½ tsp baking powderÃÂ½ tsp saltCream butter and sugar together. Add eggs one at a time, beating until smooth. Blend in mashed bananas.

In second bowl, stir flour with baking soda, baking powder and salt. Add to banana mixture, stirring only to moisten. Transfer to greased loaf pan (9 x 5 x 3 inch). Bake in 350 ÃÂº oven for about 1...

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I like this recipe because it great tastes great. However, I suggest adding some 1 tsp of vanilla! Good Eats!

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Banana Bread

This essay provide a great deal of material, and it makes the process of making banana bread attractive. Good Eats.

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Essay on Panera Bread Company

Panera bread case study essay.

Panera Bread’s intention is “to make Panera Bread a nationally recognized brand name and to be the dominant restaurant operator in the specialty bakery-café segment.” Panera experienced competition from many numerous sources in its trade areas. Their competition was with specialty food, casual dining and quick service cafes, bakeries, and restaurant retailers, including national, regional, and locally owned. The competitive factors included location, environment, customer service, price, and quality of products. Panera learned from its competitors, none of its competitors had yet

Panera Bread History

Panera Bread's mark item is new prepared artisan bread made with restricted fixings and no additives or chemicals. The menu gatherings were new prepared products, made-to-request sandwiches and plates of mixed greens, soups, light dishes, and bistro drinks. They also effectively competed in five submarkets of the nourishment far from home industry. Panera Bread uses its particular menu, signature bistro configuration, welcoming atmosphere, working frameworks, and unit area system to contend effectively. The submarkets that Panera contends in are breakfast, lunch, daytime, light night admission for take-out or eat in, and bring home bread. Panera's objective was to build feasting at different supper times: breakfast, lunch, daytime, and supper. Panera also improved their menu by keeping in mind their end goal to end up distinctly a broadly perceived brand name and to be the predominant eatery as well as a claim to fame while being a specialty bread shop. The menu improvements concentrated on pulling in clients amid the night feast hours and client

Panera Bread : A Symbol Of Warmth And Welcome

Panera Bread is a symbol of warmth and welcome and they believe that food should be so good that you should feel good about eating it. Thirty years ago Louis Kane and Ron Shaich began a simple commitment: to bake fresh bread from fresh dough in their bakery-cafes, taking no short cuts, just bakers with simple ingredients and hot ovens (Panera Bread, Media, n.d.).

Chipotle vs Panera

Panera Bread offers franchising opportunities to facilitate its expansion. The company has a highly selective process and requires franchisees to

Improving The Target Market Of Panera Bread

Expanding the target market of Panera Bread is a good growth opportunity for them. This can be achieved by product line (menu options) extension or by entering international market outside the American continent so as to increase their geographical coverage. In addition, Panera has an opportunity to get additional market and growth by adapting rapidly to changing market and customer preferences. They need to advertise and market themselves as a healthy option for eating out. Health oriented food or food that are low in calories, sugar, cholesterol, etc. is getting very important as people started becoming very health conscious and selective. Their effort to roll out new products with fresher ingredients such as antibiotic-free chicken needs to be further expanded. Recognizing the health risks associated with transfat, Panera had completely removed all transfat from its menu by 2006. Organic food, non GMO, etc. They could increase number of their franchises. A number of markets were still available for franchise development. The have opportunity in front of them to open more outlets, both company-owned and franchises. They could open within North America and mainly in areas where they are not present now, and those areas where the growth potential is good, like some of the suburban markets. Many good locations for fast casual dining options are available in many of the untapped areas. Panera has a good market opportunity outside the small urban niche where greater growth

Panera Bread 's Mission Statement Essay

The driving concept behind Panera Bread is to provide a premium specialty bakery and café experience to urban workers and suburban dwellers. Panera can compete at a high level in the quick food industry because of what they offer customers better than their

Panera Bread Case Study

The Panera Bread Company is starting 2007 with unfinished goals and missed targets previously set and a review of their strategy is in order to continue their ongoing success. The company has grown substantially since its inception in the competitive restaurant industry; however, an aggressive target of 2,000 Panera Bread bakery-cafes will require a focused strategic plan. The company has a strong base with loyal customers who appreciate Panera’s unique dining atmosphere with a focus on quality products at a reasonable price. Panera will need to continue its market research and focus on environmental issues, which are an important core value. The opportunity for

Panera Bread Company Essay

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Panera has three business segments: Company-owned bakery-café, franchise operations and fresh dough operations. The company’s growth strategy was “to grow their store profits, to increase transactions and gross profits per transaction, use capital wisely and put into place drivers for concept differentiations and competitive advantage” (Vincelette & Fogarty, 2010, p7.). In 2009 while everyone else was experiencing the hard economic times Panera Bread was sticking to their strategic plan. Panera did not lay off employees, or worry about closing underperforming stores. Instead, they continued to add menu items and even increased prices on existing items. This strategy worked for them and they were able to take advantage of clientele that came from fine dining. The company has

Panera Bread Company

Panera’s Competitive strategy is based on differentiation and value as they provide their customers with a wide variety of products on different times of the day meanwhile they want their customers visiting Panera as being a good value.

Marketing Strategy of the Panera Bread Company Essay

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As mentioned in the case study, Panera Bread Company is known to be one of the leading bakery/café that offers freshly baked pastries and French inspired entrées across various states in the US. However in the recent years, Panera Bread faced a decrease in their usual high growth rate from 9.1% and 12.0% in the year 2000 to merely 0.2% and 0.5% of comparable sales and annualized unit volumes respectively.

Panera Bread Competitive Strategies

Panera Bread is considered to be one of the U.S. most successful fast-casual restaurants. The company is one of the revolution makers in the industry of fast food, which managed to transform the traditional image and perception of to-go products that are available at an acceptable price on the market. As its initial founding company was established in 1981, Panera Bread managed to gain up to 4.5 billion USD in sales by the year of 2015, whereas the average sales per one store made up to 2.5 million USD annually (Thompson). Nevertheless, the company that once managed to upgrade bread and pastry into a trend of fast and healthy eating, today is struggling with massive competition on the fast food market. Its previous strategic strengths now became a burden that stops innovation and creativity and does not

Competitive Strategy Of The Panera Bread Case

The generic competitive strategy that Panera best fits is broad differentiation. This is primarily because Panera sought to be the first choice for patrons looking for fresh-baked goods, a sandwich, soup, a salad or a beverage in a pleasing environment. In this platform Panera has set their eyes on people who may not necessarily be looking for an expensive meal, but might also not want cheap, fast food but instead are looking for a fresh meal that can be enjoyed in a relaxing environment. In this Panera is looking for a

Panera Bread Research Paper

A key aspect of Panera Bread’s business that protects the company from direct competition in the fast food industry is their product niche, artisan fast food. Fast food chains are often criticized for offering unhealthy foods. But, Panera Bread focuses on a higher nutritional value in their products. Dine in restaurants are very susceptible to drops in consumer spending, so Panera Bread’s

Panera Bread Company Case Analysis Essay

Among the crowded field of casual, quick-service restaurants in America, the distinctive blend of genuine artisan bread and a warm, comfortable atmosphere has given Panera Bread Company a golden opportunity to capture market share and reward shareholders through well-planned growth. With the objective of opening approximately 1,000 more bakery-cafes in the next three years, Panera Bread Company must make prudent strategy decisions about new store locations, supply-chain management and expanded offerings, all the while continuing its above-average earnings per share growth of at least 25 percent per year.

Panera knows what it's good at and has used that as their foundation. Their menu was designed to provide target customers with products built on the company's bakery expertise. They specialized in fresh baked goods, made-to-order sandwiches on freshly baked bread, soups, salads, custom roasted coffees, and other cafe beverages. They offer over 20 varieties of bread.

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