Quick breads gained popularity in the 1800s thanks to the advent of chemical leavening agents such as baking soda and baking powder. Unlike yeast, which was traditionally used to bake both breads and ...

At home, many bakers aren’t afraid to tackle a new everyday cookie recipe or speedy dessert. For some reason, though, bread can feel a bit more daunting. The kneading, the yeast, the waiting… The good ...