Chef 1 Mountlake Terrace High

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Presentation transcript:

Chef 1 Mountlake Terrace High Quick Breads Chef 1 Mountlake Terrace High

What is a Quick Bread? A bread made from a batter or dough Examples: that uses leavening agents (rather than yeast), requires minimum handling and should be baked immediately after being formed. Examples: Coffeecake, Muffins, Banana Bread, Scones, Crepes, Waffles, Pancakes

Quick Bread Category #1: BATTER Two different kinds: Thin (also called POUR batters) have a large amount of liquid and small amount of flour Examples: waffles, pancakes, crepes Stiff (also called DROP batters) Have a high proportion of flour and you can drop them from a spoon Example: muffins

Quick Bread Category #2: DOUGH Have even higher proportion of flour. They are stiff enough to shape by hand Example: scones

LEAVENING AGENTS The most common leavening agents found in quick breads are: Baking Soda Baking Powder Leavening Gases Steam (water, vapor) Air (from whipping eggs) Carbon Dioxide (released by yeast)

What else helps form quick breads? All quick breads, regardless of type, contain the basic ingredients listed below. Each of these ingredients contributes a particular characteristic to the bread and has a specific purpose. On your worksheet - match the purpose to the ingredient. Flour Leavening Salt Fat Liquid Egg Sugar

Answers: Flour: forms the structure or body of the bread Leavening: enables quick bread to rise, so that it becomes light and porous Salt: improves flavor Fat: provides tenderness Liquid: dissolves dry ingredients, adds to flavor and browning quality Egg: contributes color, texture, and nutritive value Sugar: contributes sweetness and the golden brown crust

Quick Bread Preparation There are two preparation techniques for combining quick bread ingredients. Muffin Method Biscuit Method a. MEASURE DRY INGREDIENTS/ MAKE WELL a. MEASURE & MIX DRY INGREDIENTS b. POUR IN COMBINED LIQUID INGREDIENTS b. CUT IN FAT c. STIR UNTIL MOISTENED c. ADD LIQUID, STIR INTO A BALL d. DROP INTO PAN d. KNEAD 8 TO 10 TIMES

Quick breads should be mixed… Which is correct? Quick breads should be mixed… (a) quickly with minimum handling or (b) thoroughly Answer? A – quickly. Why do you think this is? - Write your idea down - Share with the person next to you - Be prepared to share with the class