Quick Breads

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Quick Breads
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Breads

• Quick breads
• Leavened by agents that allow immediate baking
  they do not need to rise.
• Yeast breads
• Leavened by yeast which need sitting time to
  react and cause volume.

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Leavening Agents

• Quick breads are named because they rise quickly
  due to chemical leavening agents (baking powder,
  baking soda)
• Quick breads are NOT leavened by yeast

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Examples of Quick Breads

• Muffins
• Pancakes
• Waffles
• Biscuits
• Cornbread
• Banana bread, poppy seed bread

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Leavening Agent

• Make product raise
• Adds volume
• Height
• Example Yeast, Baking Powder, Baking Soda,
  Eggs, Steam

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Flour

• Provides structure, is the main ingredient
• Examples White or Wheat flour, Flour made form
  other grains like Corn, Rye, barley

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Liquid

• Provides moisture
• Dissolves other ingredients and helps bring them
  together
• Examples milk, water or juice

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Fat

• Richness
• Tenderness
• Some flavor
• Examples
• butter, margarine, shortening or oil

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Sugar

• Flavor
• Browning
• Example Granulated Sugar, Brown Sugar, Splenda

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Salt

• Adds flavor
• Brings out flavor of other foods
• Example Salt

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Egg

• Binds dough together so ingredient will not
  separate
• Provides moisture
• Adds color (yolk)
• Provides nutrients
• Acts as a leavening agent
• Example Eggs or Egg Substitutes

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Muffin Method

• Mix wet ingredients in a bowl

• 2. In a separate bowl whisk together try
  ingredients

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Muffin Method

• 3. Create a well in the dry ingredients

• 4. Pour wet ingredients into the well of dry
  ingredients

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Muffin Method

• 5. Mix until batter just comes together, should
  be lumpy

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The perfect muffin

• Golden Brown
• Rounded top that is pebbly or cauliflower
• Tender

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An Under mixed muffin

• Will have flat top/low surface
• No tunnels
• Can be very crumbly

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An over mixed muffin

• Will have a peaked top (lopsided miniature
  mountains)

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Over mixed muffin

• Over mixing causes quick breads to be tough and
  to have tunnels

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Biscuit Method

• 1. Combine all dry ingredients

• 2. Cut in the cold fat using a pastry blender
  until there are crumbs the size of peas

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Biscuit Method

• 3. Add liquid and stir until dough comes together

• 4. Turn your dough out onto a lightly floured
  surface and pat till it is 1/2? thick.

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Biscuit Method

• 5. CUT into biscuits with biscuit cutter.
• You can re-roll the scraps, but those biscuits
  will be tougher.
• Place on a GREASED cookie sheet.

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Biscuit Method

• CUTTING IN THE FAT is the most important part
  because it creates a flakiness

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What does a perfect biscuit look like?

• 1. Flat top
• 2. Straight sides
• 3. Flaky or have layers