Hot Breads

Closely related to yeast breads, or those in which yeast is used as the leavening agent, are breads known as HOT BREADS, or QUICK BREADS. As these names indicate, such breads are prepared in a very short time and are intended to be served while they are fresh and hot.

Hot breads, to call such breads by the name in common use, are made by baking a batter or a dough mixture formed by mixing flour, liquid, salt, and a leavening agent. The nature of the mixture, however, is governed by the proportion of flour and liquid, the two ingredients that form the basis of all hot bread mixtures; and by incorporating with them such ingredients as eggs, sugar, shortening, flavouring, fruits, nuts, etc. there may be produced an almost endless variety of appetising hot breads, which include popovers, griddle cakes, waffles, muffins, soft gingerbreads, corn cakes, nut loafs,
beaten biscuits, baking-powder breads, etc. Because of the great variety of these hot breads, they help considerably to relieve the monotony of our meals.

In fact, we depend so much on breads of this kind that their use has become almost universal. As is well known, however, certain kinds are typical of certain localities; for instance, beaten biscuit and hoe cake are characteristic of the Southern States of the United States, while Boston brown bread is used most extensively in the New England States and throughout the East.

The popular opinion of great number of people is that hot breads are injurious. It is perhaps true that they may be injurious to individuals afflicted with some digestive disturbance or some other health problems (alergy, diabetes, weight problems, etc.), but, at any rate, the harmful effect may be reduced to a minimum by the correct selection of ingredients, preparation and baking of these foods.

Real Cooking

Did You Know?
Hot breads are quickly and easily made, but in this part of cooking, as in every other phase of it, certain principles must be understood and applied if the most satisfactory results are desired. These principles pertain chiefly to the ingredients used, the way in which they are measured and handled, the proportions in which they are combined, the necessary utensils, and the proper baking of the mixtures that are formed.