The concept involves methods for producing baked goods, typically loaves or rolls, within a significantly reduced timeframe. This accelerated baking process relies on specific techniques and ingredients designed to expedite rising and cooking. One example might include recipes that utilize chemical leavening agents or higher oven temperatures.
The appeal of rapid bread-making lies in its convenience. It caters to individuals with limited time who desire fresh, homemade baked goods without the extensive preparation and waiting periods associated with traditional methods. Historically, quick breads offered a solution to time constraints, especially in situations where slow-rising yeast-based breads were impractical.