Today, I want to demystify a common baking question: What’s the difference between quick breads and yeast-leavened breads?
I got this comment on my Almond Flour Bread video that has over 1.1m views (I actually get this comment a lot!) so wanted to clarify it because it’s all about the science of baking:
Or, another way to ask this question: why do some breads use baking powder or baking soda to rise (aka “quick bread” such as a banana bread) and some use yeast to rise (aka “leavened bread” such as a pizza dough that needs to rise).
My goal here is to clear up some of the confusion about different types of breads and inspire you to try your hand at both types! Whether you’re in the mood for a quick win or a satisfying project, baking bread can be a rewarding and delicious endeavor.
What Is A Quick Bread?
Quick breads are a delightful category of baked goods that include favorites like banana bread, zucchini bread, loaves like my carrot cake loaf, and even my famous almond flour bread.
The term “quick” refers to these breads not requiring yeast or lengthy rising times. Instead, they rise through the action of baking soda or baking powder.
Characteristics of Quick Breads:
- Leavening Agents: Quick breads use chemical leaveners like baking soda or baking powder. Baking soda requires an acidic ingredient to activate, such as yogurt, lemon juice, or buttermilk, producing carbon dioxide that helps the bread rise. Baking powder, on the other hand, contains both an acid and a base and activates upon addition of a liquid and again when heated.
- Mixing Method: These breads often employ the “muffin method” — mixing dry ingredients separately from wet ingredients and then combining just until moistened. This method helps prevent the development of gluten, keeping the bread tender.
- Texture and Density: Quick breads generally have a denser, more cake-like texture compared to yeast breads. They’re moist and can be sweet or savory.
What Are Yeast-Leavened Breads?
Yeast-leavened breads are what many of us think of when we imagine traditional bread.
These breads use yeast as a leavening agent, which not only helps the dough rise but also adds to the flavor and texture of the bread.
Traditional pizza dough, baguettes, ciabatta, and most bakery breads are examples of yeast-leavened breads.
Side note: An intriguing variant is sourdough, which uses a naturally occurring yeast and bacteria culture. This not only leavens the bread but also gives it a distinctive tangy flavor and a chewy texture.
Characteristics of Yeast-Leavened Breads:
- Leavening Agent: Yeast is a living organism that ferments the sugars in the dough, producing carbon dioxide that causes the dough to rise. It often requires the bread to sit in a relatively warm environment for a period of time (at least an hour, sometimes a day or two) to rise.
- Mixing Method: Kneading the dough is crucial in yeast breads. It develops the gluten, which gives the bread its structure and chewy texture.
- Texture and Flavor: Yeast breads have a lighter, airier texture compared to quick breads. The fermentation process also imparts a distinctive taste and improves the bread’s aroma.
In both cases, this is where the science of baking becomes very important and why it’s essential to follow recipes exactly as written for best results, regardless of whether you are making quick bread or yeast bread.
Why Do Some Cakes Get Called “Bread”?
Ever wondered why we call them banana bread or carrot cake loaf, even though they feel and taste more like a cake?
It primarily comes down to the shape and the preparation method. These cakes are often baked in loaf pans and use a baking method similar to bread, making them resemble traditional bread loaves. The texture is generally denser than fluffy layer cakes, leaning towards the hearty, comforting feel of bread.
When to Choose Quick Bread vs. Yeast Bread?
Choose a quick bread when you need a delicious, satisfying bake without the wait, or when you’re looking for something sweet and moist like your favorite banana bread or almond flour bread.
Go for yeast bread when you have more time to dedicate to the process and are craving that incomparable yeasty flavor and fluffy texture, perfect for your sandwiches or morning toast.
Hope that clears it up for everyone!
