Talk:Quick bread

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Shortening slush method[edit]

There is another method, which this article does not mention. I don't know the proper name for it, and have never seen it explained as a "method" but I've seen it in old recipes so it isn't something new. It basically involves mixing melted shortening into cold water (or milk, etc). The shortening hardens up with contact with the water, but not as a single lump. I turns into a sort of slurry distributed throughout the water...rather like slush. The result when you mix it into the dry ingredients is somewhat like having cut butter or shortening into the dough with a fork or pastry cutter, but much easier.--Ericjs (talk) 15:34, 24 November 2008 (UTC)

Actually I'll retract my theorizing about this method. I've tried the recipe where I came across this method with vegetable oil instead of shortening, and did not end up with the "slush". The bread came out not much different than with the shortening slush method. From this I conclude that the only thing giving it its rise is the chemical leaving, in this case baking soda alone, and no egg at all.

However, this also leaves me to feel that the article is over-stating things in claiming 3 method of quick bread, each of which uses some trick to supplement the rise from the chemical leaving. Because this quick break [1] (and I imagine others) does not use any of these methods and rises none-the-less. --Ericjs (talk) 03:54, 16 December 2008 (UTC)


  1. ^