Quick & Yeast Breads Chapter 43

Quick Breads Bread leavened by agents that allow speedy baking, such as air, steam, baking soda and baking powder. Two major types of quick breads- biscuits and muffins Examples include- banana bread, buttermilk biscuits and blueberry muffins

Testing for Doneness Muffins Loaf Breads Pancakes Lightly browned with rounded, pebbly tops Should ‘bounce back’ if touch lightly Loaf Breads Lightly browned and have pulled away slightly from the sides of the pan. Should have a center crack and firm feel when tapped. Fork or toothpick should come out clean after inserted in the middle Pancakes Turn pancakes when the edges look dry and bubbles start to break on top Cook until the underside is golden

Types of Biscuits Rolled Drop Lightly kneaded, then rolled out to an even thickness, and cut into biscuit size before baking Knead: means to work dough with the hands to combine ingredients and develop gluten. Drop Is made with more liquid in proportion to flour. It is stickier Spoon large spoonfuls of dough onto a greased cookie sheet

Yeast Breads Bread leavened with yeast Examples include: sandwich bread, bagels, pretzels, pizza crust Dough must be well kneaded and allowed to rise before baking Yeast ferments to create carbon dioxide and alcohols which causes the dough to rise