Quick Bread
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Probably originated in the United States, Quick bread is any bread leavened with leavening agents other than yeast or eggs. As its name indicates, this bread is prepared quickly and reliably, not to mention that it includes many cakes, brownies and cookies—as well as banana bread, biscuits, cornbread, muffins, pancakes and scones. Basically, the agents added into the dough undergo a chemical reaction to produce carbon dioxide, which increases the baked good's volume and produces a porous structure and lighter texture.
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