Quick BreadsQuick Breads

A A quick breadquick bread is a type of is a type of breadbread which is which is leavenedleavened with chemical leaveners such as with chemical leaveners such as baking powderbaking powder, , sodium bicarbonatesodium bicarbonate, or , or cream of tartarcream of tartar. Unlike . Unlike yeastyeast breads which often breads which often take hours to rise and can vary greatly based on take hours to rise and can vary greatly based on external factors such as temperature, breads external factors such as temperature, breads made with chemical leaveners are relatively made with chemical leaveners are relatively uniform, reliable, and quick. Quick breads are uniform, reliable, and quick. Quick breads are broadly understood as including many broadly understood as including many cakescakes, as , as well as well as banana breadbanana bread, , cornbreadcornbread, , biscuitsbiscuits, , muffinsmuffins, , pancakespancakes, , sconesscones, and , and soda breadsoda bread..

Almost all quick breads have only five basic Almost all quick breads have only five basic ingredients: flour, baking powder (and/or baking ingredients: flour, baking powder (and/or baking soda), eggs, fat (butter, margarine, shortening, soda), eggs, fat (butter, margarine, shortening, or oil), and milk (or another liquid). Everything or oil), and milk (or another liquid). Everything beyond these basic ingredients is for variation in beyond these basic ingredients is for variation in flavor and texture.flavor and texture.[1][1] The type of bread The type of bread produced is variable based predominantly on the produced is variable based predominantly on the method of mixing, the major flavoring, and the method of mixing, the major flavoring, and the ratio of liquid in the batter. Some batters will be ratio of liquid in the batter. Some batters will be thin enough to pour, and others will be thick and thin enough to pour, and others will be thick and consequently be dropped.consequently be dropped.

There are three basic methods for making There are three basic methods for making quick breads: the quick-bread method, the quick breads: the quick-bread method, the creaming method, and the biscuit method. creaming method, and the biscuit method. These three methods combine the rise of These three methods combine the rise of the chemical leavener with advantageous the chemical leavener with advantageous lift from other ingredients.lift from other ingredients.

The The biscuit methodbiscuit method or or shortening methodshortening method is a is a technique which is used for biscuits, scones, and technique which is used for biscuits, scones, and pie crusts. This method cuts chilled fat (whether pie crusts. This method cuts chilled fat (whether lard, butter, or shortening) into dry ingredients lard, butter, or shortening) into dry ingredients using a using a food processorfood processor, , pastry blenderpastry blender, or fork. , or fork. The layering from these process gives rise and The layering from these process gives rise and adds flakiness as the folds of fat melt during adds flakiness as the folds of fat melt during baking. Confusingly, while this technique baking. Confusingly, while this technique produces "shortened" cakes and breads produces "shortened" cakes and breads (regardless of whether the chosen fat is (regardless of whether the chosen fat is vegetable shortening), vegetable shortening), shortbreadshortbread cookies are cookies are made with the creaming method. made with the creaming method.

The The muffin methodmuffin method, also known as the , also known as the quick-quick-bread methodbread method, , blending methodblending method and and stirring stirring methodmethod, calls for measurement of dry and wet , calls for measurement of dry and wet ingredients separately, then quickly mixing the ingredients separately, then quickly mixing the two. Often wet ingredients will include beaten two. Often wet ingredients will include beaten eggs which have trapped air for added rise. In eggs which have trapped air for added rise. In these recipes, the fats are liquid, such as these recipes, the fats are liquid, such as cooking oilcooking oil. Usually mixing is done using a tool . Usually mixing is done using a tool with a wide head such as a spoon or with a wide head such as a spoon or spatulaspatula to to prevent the dough from becoming over beaten prevent the dough from becoming over beaten and deflating the egg's lift. and deflating the egg's lift.

The The creaming methodcreaming method is frequently used for is frequently used for cake batters. The butter and sugar are creamed, cake batters. The butter and sugar are creamed, or beaten together, until smooth and fluffy. Eggs or beaten together, until smooth and fluffy. Eggs and liquid flavoring mixed in, and finally dry and and liquid flavoring mixed in, and finally dry and liquid ingredients are added in. The creaming liquid ingredients are added in. The creaming method combines rise gained from air pockets in method combines rise gained from air pockets in the creamed butter with the rise from the the creamed butter with the rise from the chemical leaveners. Gentle folding of the final chemical leaveners. Gentle folding of the final ingredients prevents destroying these pockets. ingredients prevents destroying these pockets.

Aside from mixing methods, quick Aside from mixing methods, quick breads also vary widely in the breads also vary widely in the consistency of their dough or batter. consistency of their dough or batter. There are three main types of quick There are three main types of quick bread batter: pour batter, drop batter, bread batter: pour batter, drop batter, and stiff dough. Pour batters have a and stiff dough. Pour batters have a dry:liquid ratio of 1:1 and is the most dry:liquid ratio of 1:1 and is the most moist type of quick bread batter. Drop moist type of quick bread batter. Drop batters have a dry:liquid ratio of 3:1. batters have a dry:liquid ratio of 3:1. Stiff dough, being the stiffest, has a Stiff dough, being the stiffest, has a ratio of about 7:1.ratio of about 7:1.

Mixing: The secret to a perfect quick Mixing: The secret to a perfect quick bread lies in the lightness and speed with bread lies in the lightness and speed with which the ingredients are handled. To which the ingredients are handled. To make a dough, first mix the dry ingredients make a dough, first mix the dry ingredients well. Then cut into shortening with a well. Then cut into shortening with a pastry blender or two knives used scissor-pastry blender or two knives used scissor-fashion until the mixture resembles coarse fashion until the mixture resembles coarse crumbs. Next, add the liquid and stir just crumbs. Next, add the liquid and stir just enough to moisten dry ingredients and enough to moisten dry ingredients and hold them together.hold them together.

When making batters, unless otherwise directed, When making batters, unless otherwise directed, stir in the liquid only until dry ingredients are stir in the liquid only until dry ingredients are moistened. Muffin and pancake batters will be moistened. Muffin and pancake batters will be lumpy but, if over mixed, the breads will be lumpy but, if over mixed, the breads will be tough and won’t rise to full volume and muffins tough and won’t rise to full volume and muffins will have unattractive “tunnels.”will have unattractive “tunnels.”

For some breads, however, ingredients should For some breads, however, ingredients should be well mixed. In each case, always be sure to be well mixed. In each case, always be sure to follow the directions carefullyfollow the directions carefully..

Serving Quick BreadsServing Quick Breads

Most quick breads are best fresh from the Most quick breads are best fresh from the oven. Turn muffins out of their cups as oven. Turn muffins out of their cups as soon as they are ready, or they will steam soon as they are ready, or they will steam and become soggy.and become soggy.

Fruit and nut loaves may be hard to slice Fruit and nut loaves may be hard to slice soon after they come from the oven. soon after they come from the oven. When allowed to cool, wrapped and left When allowed to cool, wrapped and left overnight, they often develop a mellower overnight, they often develop a mellower flavor and are easier to slice.flavor and are easier to slice.

Storing & Reheating LeftoversStoring & Reheating Leftovers

Quick breads stale quickly.Quick breads stale quickly. To retain moisture, store tightly wrapped, To retain moisture, store tightly wrapped,

at room temperature. at room temperature. Reheat when ready to eat.Reheat when ready to eat.

Quick Bread – Crepe Quick Bread – Crepe

Quick Bread - BiscuitsQuick Bread - Biscuits

Quick Bread - SconesQuick Bread - Scones

Quick Breads- PancakesQuick Breads- Pancakes

Quick Breads - SconesQuick Breads - Scones

Yeast Rolls – NOT a Quick BreadYeast Rolls – NOT a Quick Bread

Quick BreadsQuick Breads

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