The term “quick bread” indicates just that: a bread that can be prepared quickly, thanks to baking powder and baking soda’s chemical-leavening abilities. These ingredients allow you to bypass the proofing and rising steps of yeasted breads, minimizing quick breads’ prep time and maximizing their popularity at breakfasts and brunches. You may not have to worry about the rise, but there’s still lots of technique involved in turning out impressive banana bread, scones, or muffins. In this class, we’ll teach you how to measure and mix your way to perfect quick breads with recipes for Banana Bread, Blueberry Muffins, and British Scones.