a quick write… on a half sheet of paper please write… what do you think makes a quick bread...

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.

Cooking Pancakes

Good Eats: Pancakes

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!)