Chapter 45 Quick & Yeast Breads

Quick Breads… Leavened by agents that allow immediate baking Ex: baking soda, air, steam, and baking powder

Muffin Method Measure all ingredients accurately Sift the dry ingredients together Make a well in the center of the dry mixture

Muffin Method (con’t) In a small bowl – beat all liquid ingredients until well blended Pour the liquid all at once into the well in the dry ingredients Fold in the dry ingredients until they are moistened Batter should be lumpy

Muffin Method (con’t) Pancakes, muffins, coffee cakes, and fruit and nut loaves should be made using the muffin method Over-mixing can cause a chewy, heavy texture or muffins with tunnels and peaks on the top

Biscuit Method Used for biscuits, scones, and shortcakes Involves a higher ratio of flour to liquid – making a dough rather than a batter

Biscuit Method (con’t) Measure ingredients accurately Sift the dry ingredients into a large bowl Cut the fat into the flour using a pastry blender

Biscuit Method (con’t) Make a well in the center of the dry ingredients Add liquids all at once Mix until the dry ingredients are just moistened

Rolled Biscuits Always mixed by the biscuit method Kneading – working the dough with the hands to combine ingredients and develop gluten

Drop Biscuits Have more liquid in proportion to flour Muffin method may be used for mixing – shape will be less symmetrical

Yeast Breads… Leavened with yeast – breads must be well kneaded and allowed to rise before baking

How it works… Alcohol and carbon dioxide gas are produced in a process called fermentation As the gas leavens the bread, it forms more gluten and creates flavorful compounds

Kinds of Yeast Breads… Basic white bread Batter bread Sweet white bread Whole grain bread Sourdough bread

Mixing Yeast Breads… Conventional method – yeast is first dissolved in warm water to activate growth – temperature is CRITICAL

Mixing (con’t) Quick Mix Method – combines dry yeast with the dry ingredients. An electric mixer may be used to help develop gluten.

Kneading… Yeast dough must be kneaded to develop a strong gluten structure that holds up when the dough rises

Rising… Allows yeast colonies to multiply and flavors to develop Choose a warm place for dough to rise – 75 to 85 degrees is ideal Avoid drafts and allow to rise until it doubles – usually 1 to 1 ½ hours

Punching Down… After the dough has risen – it must be “punched down” This allows excess gas to escape making the dough easier to shape