Liquid provides moisture. After all, you couldn't just put a lump of flour and sugar in the oven and hope for it to turn into a batch of cookies. Even if you leave out all the liquids, but still put in the other wet ingredients, you'll find that the dough/batter seems quite dry and not the right texture.
A few quick breads are biscuits, banana bread, and cornbread.
YeastGlutenBake
One can use all purpose flour for baking cakes and biscuits, cookies, pancakes, waffles, quick breads, sweet breads, apple crumb pie, banana bread, doughnuts to name a few.
because breads require flour to make it a bread.
a yeast dough uses yeast and a quick bread uses baking powder or baking soda.
Milk
quick breads
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Kelsey's Essentials - 2010 Quick Breads 1-4 was released on: USA: 2010
It depends on the type of bread. French baguettes are extremely low in fat, as there is no fat added to the dough. Ordinary white and wheat breads are low in fat, but they do contain some fat. Breads like brioche are much higher in fat.
shut the hell up
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