Quick Breads

Breads: Quick breads: Leavened by agents that allow immediate baking – they do not need to rise. Yeast breads: Leavened by yeast which need sitting time to react and cause volume.

Leavening Agents Quick breads are named because they rise quickly due to chemical leavening agents (baking powder, baking soda) Quick breads are NOT leavened by yeast

Examples of Quick Breads Muffins Pancakes Waffles Biscuits Cornbread Banana bread, poppy seed bread

Leavening Agent Make product raise Adds volume Height Example: Yeast, Baking Powder, Baking Soda, Eggs, Steam

Flour Provides structure, is the main ingredient Examples: White or Wheat flour, Flour made form other grains like Corn, Rye, barley

Liquid Provides moisture Dissolves other ingredients and helps bring them together Examples: milk, water or juice

Fat Richness Tenderness Some flavor Examples: butter, margarine, shortening or oil

Sugar Flavor Browning Example: Granulated Sugar, Brown Sugar, Splenda

Salt Adds flavor Example: Salt

Egg Binds dough together so ingredient will not separate Provides moisture Adds color (yolk) Provides nutrients Example: Eggs or Egg Substitutes

Muffin Method Mix wet ingredients in a bowl 2. In a separate bowl whisk together try ingredients

Muffin Method 3. Create a well in the dry ingredients 4. Pour wet ingredients into the well of dry ingredients

Muffin Method 5. Mix until batter just comes together, should be lumpy

The perfect muffin Golden Brown Rounded top that is pebbly or “cauliflower” Tender

An Under mixed muffin Will have flat top/low surface No tunnels Can be very crumbly

An over mixed muffin Will have a peaked top (lopsided miniature mountains)

Over mixed muffin Over mixing causes quick breads to be tough and to have tunnels

Biscuit Method 1. Combine all dry ingredients 2. Cut in the cold fat using a pastry blender until there are crumbs the size of peas

Biscuit Method 3. Add liquid and stir until dough comes together 4. Turn your dough out onto a lightly floured surface and pat till it is 1/2″ thick.

Biscuit Method 5. CUT into biscuits with biscuit cutter. You can re-roll the scraps, but those biscuits will be tougher. Place on a GREASED cookie sheet.

Biscuit Method CUTTING IN THE FAT is the most important part because it creates a flakiness

What does a perfect biscuit look like? 1. Flat top 2. Straight sides 3. Flaky or have layers