1. Quick Breads 1

2. History of Quick Breads Primitive Breads; flour mixtures called hearth cakes. Indians; corn cakes Hunters; Johnny cakes England 13 th century; waffles discovered by crusaders flattening cakes with armour. Southern Plantations; hot biscuits and spoonbread. 2Quick Breads

3. Types of Quick Breads Pour Batters: thin batters that are poured out of a bowl, with equal amounts of liquid as there is flour. Examples: Waffles, pancakes. Drop Batters: thick batters that are scraped out of a bowl, with twice as much flour as liquid. Examples: muffins and drop biscuits. 3Quick Breads

4. Types of Quick Breads Soft Dough doughs that can be kneaded, there is twice as much flour than liquid. Examples: rolled biscuits and doughnuts. Stiff Dough doughs that are kneaded and rolled out. There three to four times more flour than water. Examples: pie crusts. 4Quick Breads

5. Types of Mixing Methods Muffin Method (The Well Method) - Sift the dry ingredients into a bowl. Make a well in the center. -Combine the liquid ingredients in another bowl, and pour into the well. -Mix only until dry ingredients are moist. 5Quick Breads

6. Types of Mixing Methods Biscuit Method (The cut-in method) - Measure dry ingredients into a bowl. - Cut in the fat until mixture. This should look like course cornmeal - Add liquid all at once. Stir with fork until moistened. 6Quick Breads

7. Basic Ingredients of Quick Bread Flour: provides structure through gluten Sugar: sweetens and aids in browning. Liquid: moistens dry ingredients and provides acid when buttermilk is used. Fat: tenderizes 7Quick Breads

8. Basic Ingredients of Quick Bread Leavening Agents: baking soda reacts quickly with acid, baking powder reacts twice with moisture and heat. These help breads rise. Eggs: add color, texture and nutritional value. 8Quick Breads

9. Principles of Preparation Mix as little as possible. Over mixing causes: -too much gluten and results in tough breads. -muffins to peak in the center. -holes and tunnels to form in the center of muffins. Under mixing causes: -pockets of ingredients inside of breads. -low volume. 9Quick Breads

10. Important Facts!!! High Quality Muffins have: - evenly browned slightly rounded crusts. - some have nuts and fruit added for variety. High Quality Biscuits have: - high volume - even sides 10Quick Breads

11. More Important Facts!!! When using self-rising flour, omit the leavening agent and salt. If using a dark colored baking sheet, decrease oven temperature by 25 o It is important to only knead biscuit dough 8 to 10 times. Fruit bread such as banana bread, will have a cracked top, due to the sugar content. 11Quick Breads