HOT BREADS-REQUIREMENTS AND PROCESSES FOR MAKING HOT BREADS

HOT BREADS IN THE DIET
1.
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 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 gingerbread, corn cake or corn bread, Boston brown bread, nut loaf, and
baking-powder and beaten biscuit. Because of the variety these hot breads afford, they help considerably
to relieve the monotony of meals. In fact, the housewife has come to 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 most persons is that hot breads are injurious. It is perhaps
true that they may be injurious to individuals afflicted with some digestive disturbance, but, at any rate,
the harmful effect may be reduced to a minimum by the correct preparation and baking of these foods.