Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Quick Breads Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Quick Breads Quick Breads Quick breads are quick to make. They are leavened by chemical leaveners and steam. Little gluten development is required. Mixing takes a short time. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

10 Quick Breads Quick Bread Dough Mixtures Soft doughs: used for biscuits (usually rolled). Batters: may be pour batters or drop batters. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Quick Breads Gluten Development Only slight gluten development is desired in quick breads. Tenderness is a desirable quality rather than the chewiness of yeast breads. Tunneling is a result of over mixing muffin batter. It creates large, elongated holes and toughness inside the muffins. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Quick Breads Gluten Development To make quick breads, there are three mixing methods: Biscuit method: used for biscuits, scones. Muffin method: used for muffins, pancakes. Creaming method: used for muffins, loaf breads, and coffee cakes. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Quick Breads Biscuit Mixing Method Scale all ingredients. Sift the dry ingredients. Cut in the shortening. Combine the liquid ingredients. Add the liquid to the dry ingredients. Knead dough lightly. Make-up. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Quick Breads Muffin Mixing Method Scale all ingredients. Sift together the dry ingredients. Combine the liquid ingredients. Add the liquids to the dry ingredients and mix just until all the flour is moistened. Pan and bake immediately. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

10 Quick Breads Creaming Mixing Method Combine the fat, sugar, salt, and spices in the bowl of a mixer. Cream until light. Add eggs in two or three stages. Stir together the dry ingredients. Stir together the liquid ingredients. Add the dry and liquid ingredients alternately into the creamed mixture. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Quick Breads Biscuit Makeup Method Roll out dough. Cut into desired shapes. Place biscuits on greased or paper-lined baking sheets. Brush the tops with egg wash. Bake. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Quick Breads Muffin Makeup Method Grease or spray loaf pans or muffin tins. Paper liners may be used. Take care not to overstir the mix as you portion it. Bake as quickly as possible. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved