According to the Fannie Farmer Cookbook "quick breads are made without yeast from batters which require no kneading and do not have to rise before going into the oven." This appealed to me; I wanted to do a quick baking. For honey bread, I mixed the dry ingredients and the wet ingredients (which had honey as the star ingredient) and beat it thoroughly for 20 minutes. And then I baked it for 50 minutes. The result? Tasty and good with coffee.
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