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BREADS
are divided into two classes:
Yeast Breads—Chapter IV
Quick Breads—Chapter V
Embraced in these classifications you will find, as table of contents preceding each chapter shows, a broad range including breads, rolls, coffee cakes, biscuits, muffins, griddle cakes, waffles and short cake, etc.
In general the ingredients of Yeast Breads and Quick Breads are the same—flour, salt, sugar (which may or may not be omitted) and a liquid, either milk or water. The point of difference is in the leavening material, the recipes in Chapter IV being based on yeast as a leavening material; those in Chapter V being based on baking powder and similar leavening materials.
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