Quick Breads

What are quick breads? Quick breads are food products which contain the same basic ingredients The proportion of the ingredients and the mixing method determine the end product.

Two main ingredients in quick breads are Flour Liquid

Why do we call them QUICK breads? Quick Breads rise faster than yeast breads because of the type of leavening agent used. * Leavening agents are ingredients that produce gases in batters and doughs. These gases make baked products rise.

The primary leavening agents in quick breads are: Baking Soda Baking Powder

Baking Soda Baking soda has a bitter taste unless the recipe contains a food acid. ex. Yogurt, buttermilk, sour cream.

Quick breads are found in the Grains group of MyPyramid, which recommends approximately 6 oz. daily.

Breads are considered a good source of “B” vitamins Vitamin B1ThiamineThiamine Vitamin B2RiboflavinRiboflavin Vitamin B3NiacinNiacin Vitamin B5Pantothenic acidPantothenic acid Vitamin B6PyridoxinePyridoxine Vitamin B7BiotinBiotin Vitamin B9Folic acidFolic acid VitaminB12CyanocobalaminCyanocobalamin

Quick breads may be grouped by the batter or dough made. Pour Drop Soft Dough

Pour Batter Thin pourable batter, large amounts of liquid.

Pour batters include

PansPans Pancakes are made on a coated griddle Waffles are made in a coated waffle iron Crepes are made in a coated omelet pan

How to tell if the pan is preheated Test preheated pan for readiness by dropping a few drops of water on the pan, if water sizzles, pan is hot.

Cooking Crepes Crepes are made by pouring batter into pan then swirling to a thin pancake, covering pan. The term “set” refers to batters that have been heated to the point of cooked- no longer shiny

Cooking Pancakes Pour pancake batter onto preheated griddle, pouring in the center of each circle. Grease pan when preheating Cook on Medium heat Turn pancake ONLY when bubbles come to the surface and break

Lifting or checking pancakes for doneness results in dry, overcooked, dense, tough product. Once pancakes are turned over, cook only for a short time, until brown Pancakes should be served immediately or stored in a refrigerator or freezer between layers of waxed paper.

Cooking Waffles Waffle batter is thicker than pancake batter, less liquid and more flour. Place a ladle full of batter in the center of the waffle iron. Waffles are done when steam slows down and edges are lightly brown. Use a coated spatula to help remove the waffle away from the iron when done cooking.

Drop Batter Are stiff, high proportion of flour Drop from a spoon

Drop Batters Include: Muffins Coffeecakes Fritters

Soft Doughs Have a higher proportion of flour to liquid Can be shaped by hand.

Soft Doughs Include: Biscuits Donuts Shortcake Scones

The muffin method of mixing has two basic steps Mix all dry ingredients in one bowl Mix all liquid ingredients in another bowl Combine all ingredients together, stir very lightly only until ingredients are just moistened

The biscuit method of mixing has two basic steps. Mix all dry ingredients together Drop in fat (shortening or butter) Cut in fat with pastry cutter to break into small, pea sized pieces Gently add liquid and toss mixture with a fork Knead slightly, form dough by rolling or shaping with hands

Quick breads require little mixing They should be mixed just until ingredients are moistened. Over mixing of ingredients causes products that are compact and tough with large tunnels and peaks.

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