1. QUICK BREADS

2. Examples -muffins -pancakes -nut/ fruit bread -biscuits -cornbread
-waffles

3. Quick breads do not use yeast for leavening
Quick breads do not use yeast for leavening. Therefore, they are quick and easy to make.

4. Mixing problems
Under-mixing causes quick breads to be crumbly, dry and have very few tunnels.
Over-mixing causes quick breads to be tough and to have tunnels

5. Ingredients Flour – provides structure and is the main ingredient
Liquid – provides moisture
Leavening Agents – make the quick bread rise
examples- baking powder, baking soda, eggs, steam
Fat- provides tenderness, richness and some flavor
Salt- provides flavor
Sugar- provides flavor and browning

6. Steps for the Muffin Method of mixing
First step -

7. Next -

8. This is important- don’t mix too much or you will have
tunnels and peaks

9. Remember only two
thirds full!

10. What does a quality muffin look like?
1. It will be round and bumpy on top.
NO PEAKS
2. It will have an even texture inside.
NO TUNNELS
Remember – Mix only
until moistened. Do
not beat too much.

11. Biscuit method Measure and sift dry ingredients
Measure and “CUT IN” shortening
Make a well
Measure and add liquid ingredients
Stir with a fork until mixture forms a ball
Knead dough times
Roll out dough to ½ inch thick
Cut with biscuit cutter
Place on ungreased cookie sheet & bake

12. Leavening Agents
What things are used as leavening agents in quick breads?
Baking powder
Baking soda
Eggs
Steam