a quick write… on a half sheet of paper please write… what do you think makes a quick bread...
TRANSCRIPT
A QUICK WRITE…
On a half sheet of paper please write… What do you think makes a quick bread different from any other
bread?
Your favorite type of quick bread
If you don’t know, guess!
Preparing Quick Breads
One type of baked bread is quick breads:Quick Breads are raised
or increased in volume
while baking due to a
chemical reaction. These
breads include muffins,
Biscuits, pancakes, cakes,
cookies, and breakfast loaf breads.
A Few Flavors of Quick Breads…
Pumpkin Bread
Country Biscuits
Blueberry Pancakes
Cream Puffs
Sweet Potato Pecan Bread
Herb and Cheese Muffins
Pear Hazelnut Loaf
Banana Bread
Ice Cream Bread (2 Ingredients…)
Cranberry Scones
Salted Carmel Muffins
Bacon Apple Pancakes
Nutella Banana Crepes
Chocolate Éclairs
Chocolate Peanut Butter
Bread
Rocky Road Bread
And SO MANY MORE!!!!!
The way these baked goods are raised is by the use of CHEMICAL LEAVENING AGENTS
Baking Soda—
Baking soda, when mixed with an acid, releases carbon dioxide gas, which is trapped in the dough.
The acid can be provided by milk, buttermilk, cocoa, molasses, and cream of tartar.
Baking Powder—-Baking soda that has been mixed with an acid (cream of tartar).
-Only the moisture provided by the dough is needed to start the chemical reaction that produces gas
*As the batter or dough is heated, baking powder will cause additional rising
More About Leavening Agents
Why do leavening agents work?
Quick breads can be in the form of a… dough that can be shaped by hand or stiff enough to be cut into
shapes for baking.
or
Batter: mixture which has an even proportion of liquid and dry ingredients which makes it pourable.
Quick breads characteristically have a soft, tender texture due to…Increased amounts of moisture in quick
breadsThey contain
a good
amount of
shortening or
fatThe way they
are prepared
Gluten is a protein in
wheat products,
including flour, which
makes bread dough
able to stretch and
rise.Quick bread
The more the batter or
dough is worked,
the tougher and
more elastic (and
less tender) it
becomes.
Yeast bread
Beating or kneading the dough causes the gluten in the wheat to develop
Over beating causes too much gluten to develop.
When quick breads are beaten or stirred too long, they will develop holes or tunnels and be poorly shaped. The texture will be tough and chewy.
The Muffin Man
Steam as a Leavening Agent
Cream Puffs are a quick
bread raised by steam.
The steam is created
during the baking
process when the
liquid in the recipe
is heated to form
steam and the dough
expands.
In steam raised quick
breads, the batter is
called a Pate a Choux
(POHT ah shoo).
The paste or thick batter
is cooked on the
stove top before baking. Croquembouche
Used to make éclairs,
cream puffs, and other
pastries.
Éclair
Crepes Crepes are a quick
bread because they
are cooked immediately
after mixing, but they
do not have a leavening
agent because they are
paper thin.
They can be filled with
A sweet filling or a meat
filling.
Lets Talk About Pancakes…
A place in Hawaii called MAC 24/7 has just the challenge for you! Challenge: Eat 3, 14″ pancakes topped with either blueberries,
walnuts and chocolate chunks; pineapple, coconut and macadamia nuts; or cinnamon streusel w/ vanilla glaze.
Time Limit: 90 MinutesPeople: 1
Prize: Pancakes are free, winners receive an official shirt and photo on the Wall of Fame and website.
Rules: You have 90 minutes to complete the challenge and may not leave your seat.
Things to Remember…
• Cook pancakes on a medium heat. If it’s too hot you’ll burn them and have a battery center.
• When bubbles start to set, not just form, on top of the pancake they’re ready.
When mixing pancake batter we use the muffin method:
• Poor your wet ingredients on top of your dry.
• Mix for only 10 seconds (you want your batter to be lumpy!)