QUICK BREADS

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QUICK BREADS
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Examples

• -muffins -pancakes
• -nut/ fruit bread
• -biscuits -cornbread
• -waffles

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• Quick breads do not use yeast for leavening.
  Therefore, they are quick and easy to make.

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Mixing problems

• Under-mixing causes quick breads to be crumbly,
  dry and have very few tunnels.
• Over-mixing causes quick breads to be tough and
  to have tunnels

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Ingredients

• Flour provides structure and is the main
  ingredient
• Liquid provides moisture
• Leavening Agents make the quick bread rise
• examples- baking powder, baking soda, eggs, steam
• Fat- provides tenderness, richness and some
  flavor
• Salt- provides flavor
• Sugar- provides flavor and browning

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Steps for the Muffin Method of mixing

• First step -

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• Next -

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• This is important-
• dont mix too much
• or you will have
• tunnels and peaks

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• Remember only two
• thirds full!

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What does a quality muffin look like?

• 1. It will be round and bumpy on top.
• NO PEAKS
• 2. It will have an even texture inside.
• NO TUNNELS
• Remember Mix only
• until moistened. Do
• not beat too much.

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Biscuit method

• Measure and sift dry ingredients
• Measure and CUT IN shortening
• Make a well
• Measure and add liquid ingredients
• Stir with a fork until mixture forms a ball
• Knead dough 10 - 12 times
• Roll out dough to ½ inch thick
• Cut with biscuit cutter
• Place on ungreased cookie sheet bake

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Leavening Agents

• What things are used as leavening agents in quick
  breads?
• Baking powder
• Baking soda
• Eggs
• Steam