QUICK BREADS

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

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

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

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

Steps for the Muffin Method of mixing First step -

Next -

This is important- don’t mix too much or you will have tunnels and peaks

Remember only two thirds full!

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.

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

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