| http://www.w3.org/ns/prov#value | - In contrast, quick breads use leavening agents such as baking powder, baking soda and cream of tartar, which are much faster and less fickle than yeast, resulting in a more uniform product that is faster to prepare and equally as tasty.Most quick bread recipes rely on five basic ingredients: flour, baking powder or soda, eggs, fat of some sort (butter, oil, margarine) and milk or other liquid.
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