MIXING QUICK BREADS
Source of Recipe
Aunt Saunny
Because quick breads come together so easily, it's not hard to overmix them. If you beat them smooth, as you would a cream sauce, you'll end up with lopsided crusts and ugly tunnels, and a coarse, dry texture. For a lightly rounded top and a tender, moist interior, mix the liquid and dry ingredients only until they're barely blended. Any lumps will disappear during baking.
Other tips for quick breads:
* Store baking powder and baking soda in airtight containers in a cool, dry place.
* Sifting baking soda or baking powder with other dry ingredients disperses the leavening evenly, eliminating the need for extended mixing of dry and liquid ingredients.
* Batters leavened with baking soda, unlike those made with double- acting baking powder, do not continue to rise in the oven. For this reason, baking soda batters should go into the oven as soon as possible after mixing, before the batter deflates.
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