2.05 GG_1 How To Make Quick Bread

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2.05 GG_1How To Make Quick Bread

• A Quick Bread is one that takes a short amount of
  time to prepare and bake

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Quick Bread

• Function of Ingredient

• Ingredients Used

• Liquids-milk, water
• Flour
• eggs
• Fats-solid or liquid such as (shortening,
  margarine, butter, oil)
• Baking soda acid
• Baking powder
• Sugar

• Moisten dry ingredients
• Gives structure
• Gives structure, flavor, richness
  
• Gives tenderness, flakiness, richness, flavor
• Leavening agent
• Leavening agent
• Gives flavor (sweetens), tenderness

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DIFFERENT TYPES OF QUICK BREADS

• Biscuits
• Muffins
• Pancakes

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BISCUITS

• Mixing
• Cut in shortening to resemble small peas, stir
  with spoon, do not over mix
• Mix dry and add liquid all at once
• Preparation
• Roll out with rolling pin, cut with glass or
  biscuit cutter
• Cooking
• Make sure oven is preheated 

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Muffins

• MIXING
• Mix liquid in one bowl
• Mix dry in another larger bowl
• Make well in center, add liquid all at once.
• Stir with spoon gently and do not over mix

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Muffins

• PREPARATION
• Spray or line muffin pans with liners
• Fill muffin cups only ½ to 2/3 full. To get a
  consistent amount, use a proportion scoop.
• COOKING
• Make sure oven is preheated
• Fill empty muffin cups with water for even
  cooking. Use toothpick to check for doneness.

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Pancakes

• MIXING
• Add all ingredients together and stir gently,
  some lumps are ok.
• PREPARATION
• Pour by cupful or proportion scoops into hot pan.
• COOKING
• Get nonstick skillet or griddle very hot, pour on
  batter and flip when edges get dry and bubbles
  form on top.

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How Do I Know If My Quick Bread Are Of High
Quality?

• Pancakes
• Tender
• Lightly brown
• No clumps
• Fluffy and light

• Biscuits
• Tender
• Light, Fluffy
• Light Brown
• Flaky
• Pleasing Flavor

• Muffins
• Tender
• Lightly Brown Top
• No Tunnels or Peaks
• Moist, Pleasing Flavor

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ALWAYS REMEMBER WHEN MAKING ANY TYPE OF BREAD OR
CAKE

• Ingredients are proportional. DO NOT change
  ingredient amounts or product will not turn out
  correctly.

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DO ALL BISCUITS HAVE TO BE ROLLED OUT?

• No, some biscuits have more liquid and need to be
  dropped onto the pan or can be used as a dumpling
  in a soup or stew.

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WHY IS IT IMPORTANT TO PREHEAT THE OVEN WHEN
MAKING BREADS?

• It is important to preheat the oven so that the
  rising process occurs properly and the products
  to not overcook.

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WHAT DOES IT MEAN TO KNEAD THE DOUGH IN A
RECIPE?

• Kneading means to push and fold over with your
  hands to smooth and elasticize dough.

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WHAT IS A LEAVENING AGENT?

• A leavening agent causes a product to rise.
• Examples
• Baking powder
• Baking soda
• Yeast

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WHAT IMPORTANT COOKING PRINCIPLE CHANGES ARE
BASED ON THE SIZE OF THE PAN USED WHEN MAKING
QUICKBREADS?

• The cooking time will need to be increased for
  larger pans and decreased for smaller pans. An
  example is a recipe written for 2 inch muffins
  will not take as long if you were to bake it in a
  loaf pan.

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WHAT COOKING PRINCIPLE MUST BE FOLLOWED WHEN
USING A DARK COATED PAN AND WHY?

• The temperature should be lowered 25 degrees
  because a dark pan absorbs more heat.

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WHAT INGREDIENTS CAN BE ADDED TO QUICK BREADS TO
CHANGE THE FLAVOR?

• Fruits
• Nuts
• Spices
• Extracts
• Cheeses

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DO ALL RECIPES REQUIRE THE FLOUR TO BE SIFTED?

• No, today flour is sifted much more in the plant
  where it is processed and some recipes do not
  require the air necessary in recipes that are
  sifted.

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WHAT ARE SOME OF THE KINDS OF FLOUR I CAN USE TO
MAKE QUICK BREADS ?

• Self-rising flour
• Plain or all-purpose flour
• Bleached or unbleached flour
• Whole wheat flour
• Bread flour
• Cake flour
• Rye flour
• Oat flour
• Rice flour

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WHAT ARE OTHER QUICK BREADS I COULD PREPARE AND
EAT?

• Pita bread(Mediterranean)
• Cornbread(Southern US)
• Crepes(French)
• Tortillas(Latin American)
• Matzo(Jewish)

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WHAT ARE EXAMPLES ON NON-QUICK BREADS?

• Yeast breads
• Challah
• Croissants
• Loaf bread
• French bread
• Bagels
• English muffins
• Sourdough bread

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Basic Method for Biscuits

• Sift together/mix dry ingredients
• Cut the shortening into flour until it looks like
  peas or coarse bread crumbs
• Make a well in dry ingredients
• Add the liquids
• Stir until blended and forms a soft dough
• Knead biscuits with your fingers
• 8-10 times
• Roll out, cut, and place in a greased pan

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Basic Method for Muffins

• Sift together or mix all dry ingredients
• Make a well in dry ingredients
• Beat all liquid ingredients together
• Pour liquid into the well
• Mix to moisten
• Batter should be lumpy