Title
Document Type
Circular
Type
text
Format
application/pdf
Keywords
quick bread batters, food recipes, pour batters, drop batters, home economics department
Publication Date
9-1922
Publisher
Agricultural Extension Service, South Dakota State College of Agriculture and Mechanic Arts
Circular No.
52
Pages
4
Description
All breads may be divided into two classes: quick breads and yeast breads. The quick breads are so called because it takes a much shorter time to prepare them. Quick breads are divided into two main classes, batters and doughs, depending upon the proportion of flour and moisture used.
Language
en
Rights
This item is in the public domain.
Recommended Citation
Dolve, M., "Quick Breads: Batters" (1922). SDSU Extension Circulars. 52.
https://openprairie.sdstate.edu/extension_circ/52