Quick Breads

By Valerie Shaw

Quick Breads1. They are Quick or Fast (<1 Hr.)2. No Yeast!3. Baking Powder or Soda4. Does not need to rise

1. Dough

1. Biscuits

2. Scones

3. Doughnuts

2. Batter1. Pour Waffles, Pancakes2. Drop Muffins

CharacteristicsFlour

Purpose: Gives Structure

Liquid

Purpose: Moistens & Dissolves Ingredients

Salt

Purpose: Gives Flavor

Baking Soda/PowderPurpose: Leavening Agent (Helps it rise)

FatPurpose: Makes it Tender & Gives Flavor

SugarPurpose: Gives Flavor & Helps with Browning

EggsPurpose: Gives Protein, Color & Leavening

Nutrients

Grains- complex carbohydrate, fiberSugar- simple carbohydrateEggs- protein, ironLeavening- noneFat- fatFlavorings- vitamins, minerals, fiberLiquid- vitamins, minerals, water

Gluten: when water is mixed with flour, the proteins in the flour give strength and elasticity to batters and dough's.

Quick Breads

1. They are Quick to make and cook (<1 Hr.)2. Baking Powder or Soda as the leavening

agent.4. Does not need to rise Includes: pancakes, muffins,

cornbread, zucchini bread, banana bread, etc.

Muffin Method Challenge: Mixing

The Under-Mixed Muffin:

1. Will have low volume.

2. Will have a flat surface.

3. Will be very crumbly.

DRAW THIS:

The Over-Mixed Muffin:

1. Will have a peaked top.

2. Will be very tough.

3. Will have large tunnels in the interior.

DRAW THIS:

Muffin Method of Mixing

1. Combine all dry ingredients together into a bowl.

2. In a separate bowl, blend all of the liquid ingredients together, (including fat).

3. Make a well in your dry ingredient bowl and pour the liquid in the well.

4. Stir until dry ingredients are moistened.

5. Fill muffin tin 2/3’s full with batter

The Perfect Muffin:

Will have a cauliflower, round and pebbly top.

Will have some, but few, tunnels in the interior.

Will be tender.

DRAW THIS:

Loaf BreadLightly browned and have pulled away

slightly from the sides of the pan. The crust has a center crack and feels firm when tapped.

PancakesReady to turn when the edges look dry and

the bubbles top start to break.

Difference between Muffin and Biscuit Method

Biscuit method only makes 3 types of breads: biscuits, scones, and shortcakes

Biscuit method adds solid fat to the dry ingredients before the liquids are lightly mixed in and then cuts in the fat

Biscuit uses more flour than liquid to make a dough, not a batter, that must be kneaded.

Final Biscuit Doneness

Because of the fat and kneading the resulting bread is a delicate texture with a crisp but tender crust. The inside, slightly steamy and creamy white, peels apart in wafer thin layers.

The dough has doubled in sizeGolden brown tops and straight, cream

colored sides.

Biscuit Method of Mixing:

1. Combine all dry ingredients.

2. Cut-in the fat until there are crumbs.

3. Add the liquid and stir until a dough forms.

4. Knead the dough so gluten will form.

5. Cut into biscuits with biscuit cutter.

6. Place on a greased cookie sheet.

Kneading: to work a dough with the palms of the hands to develop gluten.

2 types of Biscuit method dough

Rolled Dough is kneaded and

then rolled out to an even thickness.

Dough is cut to biscuit size before baking.

Dropped Have a little more liquid

so the dough is sticky. The dough is not

kneaded or rolled out Drop biscuits by large

spoonfuls onto pan A more mealy less flaky

result

Yeast breads

Take a long time to makeLeavening agent is yeast. Examples: pizza crust, cinnamon rolls,

bread, rolls, etc.

Yeast Breads

1. Name the basic ingredients in yeast bread. What is the purpose of each?

1. Flour: Body / Structure

2. Yeast: Provides leavening to make light, airy and porous

3. Salt: Flavor and controls yeast

4. Fat: Tenderness

e. Liquid: To dissolve and activate yeast

f. Sugar: Food for yeast

g. Egg: Color, texture and nutrients

2.What is proofing?• The period of time when the bread is

rising and CO2 is being produced.3.The function of yeast in leavening is to

produce CO2.4.What happens if the liquid you add to

the yeast is too hot?• It will kill it!

5. What happens if the liquid you add to the yeast is too cold?

• It won’t react

6. What affect does salt have on yeast?• It controls yeast growth

7. What is the effect of mixing baking soda with an acid?

• CO2 is produced

8. What are some common acids added to foods to help produce leavening?

a. Sour Cream

b. Sour Milk (Buttermilk)

c. Vinegar

d. Cream of Tartar

e. Honey

f. Molasses

g. Lemon Juice