Quick%20Breads

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Quick Breads
By Valerie Shaw
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Yeast breads

• Take a long time to make
• Leavening agent is yeast.
• Examples pizza crust, cinnamon rolls, bread,
  rolls, etc.

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Quick Breads

• Cook quickly.
• Leavening agent is baking soda/powder.
• Includes pancakes, muffins, cornbread, zucchini
  bread, banana bread, etc.

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Ingredients in quick breads

• Grains- whole or flour
• Sweetener- sugar, honey
• Eggs
• Leavening- baking soda, baking powder
• Fat- oil, butter
• Flavorings- fruit, nuts
• Liquid- milk, water, lemon juice, vinegar

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Purpose of Ingredients

• Grains- structure
• Sugar- flavor, tenderness, browning
• Eggs- structure and browning
• Leavening agent- adds air
• Fat- flavor, tenderness
• Flavorings- flavor
• Liquid- moistness

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Nutrients

• Grains- complex carbohydrate, fiber
• Sugar- simple carbohydrate
• Eggs- protein, iron
• Leavening- none
• Fat- fat
• Flavorings- vitamins, minerals, fiber
• Liquid- vitamins, minerals, water

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The Muffin Method

• Mix dry ingredients.
• Mix wet ingredients separately.
• Mix wet and dry just barely.
• Spoon the lumpy mixture into paper cups- 2/3 full

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Muffins

• Muffins should be round
• on top, and pebbly.
• Muffins should not have peaks
• or tunnels.