1. Quick Breads & Yeast Breads Nutrition and Foods Miss Kreider

2. Quick Breads Part One

3. Quick Breads  Defined:  Bread leavened by agents that allow speedy baking, such as air, steam, baking soda, and baking powder.  Generally biscuits and muffins

4. Quick Breads  The Muffin Method  Method in which liquids are lightly mixed into dry ingredients to create a batter with a slightly coase yet tender texture  Pour batter or drop batters  Examples:

5. Quick Breads  The Muffin Method  https://www.youtube.com/watch?v=oMcg 8OAlRls https://www.youtube.com/watch?v=oMcg 8OAlRls

6. Quick Breads  Steps for a tender texture 1. Measure Ingredients 2. Mix the dry ingredients 3. Mix the liquid ingredients 4. Make a well 5. Pour and fold

7. HOW WOULD YOU MODIFY THIS?

9. Quick Breads  To test for doneness:  Muffins: Lightly browned Rounded, pebbly tops Remove from tins immediately Symmetrical Fine, tender inside

10. Quick Breads  To test for doneness:  Loaf Breads:  Lightly browned  Pulled away slightly from edges of pan  Center crack  Firm when tapped  Allow to cool completely before serving: flavors blend and texture firms (easier to slice)

11. Quick Breads  Pancakes  To turn, look for dry edges and bubbles breaking on top

12. Quick Breads  The Biscuit Method  Gives a flaky layering  Usually dropped onto cookie sheet  Higher ratio of flour to liquid makes a dough rather than a batter  Examples?

13. Quick Breads  The biscuit method  https://www.youtube.com/watch?v=oVNe 14U7vVQ https://www.youtube.com/watch?v=oVNe 14U7vVQ

14. Quick Breads  Biscuit method steps 1. Measure ingredients 2. Combine the dry ingredients 3. Combine the liquids 4. Cut in the fat 5. Make a well 6. Pour and mix

15. Quick Breads  Types of biscuits:  Rolled biscuit  Lightly kneaded rolled out to even thickness, cut to biscuit size, baked  Drop biscuit  More liquid than rolled biscuits; not kneaded or rolled, spoonfuls are dropped on cookie sheet  Called what… when combined with fruit?

16. Quick Breads  Testing for doneness  Rolled and Dropped Biscuits  Both double in size when baked.  Rolled: golden tops and straight, cream- colored sides  Drop: golden brown, irregular contours

17. WHAT IS GLUTEN?  Gluten —the strong, sticky, stretchy protein that forms when wheat flour and water mix—is remarkable stuff. It gives structure to baked goods and helps wheat flour morph into many different foods: al dente pasta, fluffy waffles, crisp pastries, chewy artisan bread.

18. Yeast Breads Part Two

19. RECAP : WHAT IS GLUTEN?  Gluten —the strong, sticky, stretchy protein that forms when wheat flour and water mix—is remarkable stuff. It gives structure to baked goods and helps wheat flour morph into many different foods: al dente pasta, fluffy waffles, crisp pastries, chewy artisan bread.

20. Types of Flour and Gluten Formation  https://www.youtube.com/watch?v=aOa 7qJkmIg8 https://www.youtube.com/watch?v=aOa 7qJkmIg8

21. Yeast Bread  Yeast bread:  Dough made with yeast (several forms)  Yeast:  The leavening agent  Examples:

22. WHAT IS YEAST?  Living Organisms  Feed on sugars  Inhibited by salt  Act as leavener in breads

23. Types of Yeast

24. Yeast Bread  Must be well kneaded  Must rise twice: before baking & after shaped  Take longer to make than quick breads

25. Yeast Bread  How it works:  Contains enzymes, which produce alcohols and carbon dioxide gas by breaking down carbohydrates  Called fermentation  The gas…  Leavens the bread  Moves protein and water molecules  Enables gluten formation  Gluten provides structure to hold in the gas

26. Yeast Bread

27. Mixing Yeast Dough  Different flours = Different results  2 Methods  Conventional Method  Quick-Mix Method

28. Conventional Method Dissolve yeast in water (105-115°F) Let stand 5-10 minutes 1. Heat the liquid 2. Mix in the yeast 3. Mix in the flour

29. Quick-Mix Method 1. Mix the dry ingredients (including undissolved yeast) 2. Heat the liquid 3. Beat the dough 4. Add flour

30. STEP ONE Kneading Yeast Dough  Kneading helps to develop a strong gluten structure  Steps: 1. Turn out the dough 2. Push the dough 3. Fold the dough 4. Turn the dough 5. Knead until glossy, smooth, elastic ball

31. STEP TWO Letting Yeast Dough Rise  Rising allows yeast colonies to multiply and flavors develop  Place in greased bowl, turn so greased side is on top  Place plastic wrap or towel on top  Put in warm place to rise (75-85°F)  Dough should double in size  Called proofing

32. STEP THREE Punch Down the Dough  Punching down lets excess gases escape  Makes dough easier to shape  One, quick punch  Then, turn out and shape!

33. STEP FOUR Shaping Yeast Dough  If recipe calls to split the dough in half, use shears or a sharp knife  Why not tear it?  Knead!

34. Yeast Breads  Remove immediately from pan when done baking

35. Miscellaneous  Scoring –  Oven spring –  Hollow sound –

36. Enrichment: Gluten Free  https://www.youtube.com/watch?v=CUR 3Clu9aho https://www.youtube.com/watch?v=CUR 3Clu9aho