Made without yeast, quick breads encompass a remarkably wide variety of baked goods. Pancakes, muffins, crackers and fried dough all fall under this category. These breads are relatively quick to make, requiring none of the rising time that yeast breads need. Heat, eggs, and fast-acting chemical leaveners such as baking powder and baking soda are the most common leavening agents for quick breads.
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