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A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.

A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

A popular quick bread, especially in the United States, made with shredded zucchini and a number of other ingredients that provide a sweet flavor and moist texture.

A type of quick bread prepared with all-purpose flour and flavored with orange zest, orange juice, and chopped cranberries.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

An Irish bread that is made of a white flour dough, enriched with eggs and butter, and flavored with currants, raisins, sugar, and citrus zest.

Dried cranberries are made in a similar process to making raisins from grapes in which the fresh cranberries are partially dehydrated or dried in some manner.

A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.

A type of hard-wheat flour that is most often used for quick breads, such as muffins, biscuits, and dumplings, and flatbreads, such as chapatis, and tortillas.

A yellow cake with a dense texture and rich flavor that is traditionally made with one pound each of flour, butter, sugar, and eggs.

A flour-like substance that has larger granules than regular flour and is produced from grinding dried kernels of yellow or blue corn.