1. Quick Breads
Chapter 10 (pg )

2. Quick Bread Basics Quick breads are quick to make.
Leavened by chemical leaveners and steam.
Little gluten development is required.
Mixing takes a short time.

3. Quick Bread Dough Mixtures
Soft doughs:
has 1/3 as much liquid as flour (1part liquid to 3 parts flour)
Examples: biscuits, doughnuts, scones
Batters:
Pour batters: equal amounts of flour to liquid (1:1)
Examples: waffles, pancakes and popovers
Drop Batters: twice as much flour as liquid (1:2)
Examples: muffins, nut breads, coffee cakes

4. Ingredients and Functions
Flour
Forms structure when gluten develops from water and flour mixture
Gluten traps air so bread can increase in volume
Salt
Improves flavor
Leavening agents
Enable breads to release carbon dioxide
Chemical Leavening Agents
Baking Powder
Double acting, reacts with heat and liquid
Made of soda, acid and fillers
Baking Soda
Must use with an acidic ingredient
Milk
Contributes flavor and browning
Fat
Tenderness
Egg
Adds color and richness

5. Gluten Development
Only slight gluten development is desired in quick breads.
Tenderness is a desirable quality rather than the chewiness of yeast breads.
Tunneling is a result of over mixing muffin batter. It creates large, elongated holes and toughness inside the muffins.

6. Gluten Development
To make quick breads, there are three mixing methods:
Biscuit method: used for biscuits, scones.
Muffin method: used for muffins, pancakes.
Creaming method: used for muffins, loaf breads, and coffee cakes.

7. Biscuit Method Sift the dry ingredients into a bowl
Cut in the shortening.
Combine the liquid ingredients in another bowl
Add the liquid to the dry ingredients by making a well.
Knead dough lightly. (8-10 times)
Roll out dough and cut into desired shape
Bake on greased or parchment lined baking pan

8. Muffin Method Sift together the dry ingredients in a bowl
Combine the liquid ingredients in another bowl
Add the liquids to the dry ingredients and mix just until all the flour is moistened.
Grease or spray loaf pans or muffin tins or use paper liners
Take care not to over-stir the mix as you portion it.
Bake

9. Creaming Method
Combine the fat, sugar, salt, and spices in the bowl of a mixer
Cream until light and fluffy
Add eggs in two or three stages
Stir together the dry ingredients in separate bowl
Stir together the liquid ingredients in separate bowl
Add the dry and liquid ingredients alternately into the creamed mixture.

10. Popovers

11. Popovers
Puffy bread product that looks like an over-sized muffin, with very thin, moist walls, somewhat hollow interior and a crispy brown crust.
The name of this quick-bread is derived from its behavior as it expands to such a degree that it "pops over" the sides of its container.
Made from the thinnest of all quick-bread batters with a liquid to flour ratio of 1:1.
They are leavened by eggs and steam in a batter of flour, milk and salt.
Mixed by the Muffin Method, followed by beating to make it smooth and free of lumps, giving popovers their characteristic chewy texture.
Popovers can be plain or flavored with herbs, spices, or cheese.

12. Making Popovers
Batter is poured into the cavities of a preheated special popover pan, meant to be twice the depth as those used to make muffins, and placed in a very hot oven (about 450 degrees F), where it quickly puffs up.
The oven temperature is quickly lowered to around 375 to 350 degrees F, where the proteins coagulate, its structure sets and the final browning takes place.
Egg proteins and starch from the flour provide structural strength. While fat from the eggs yolks(and, sometimes added butter), helps to make the popovers tender.
NEVER open the oven door during baking. The rush of cool air will cause them to collapse. 

13. Characteristics of Popovers
Good volume
Shell golden & crisp
Moist, Hollow Interior
Alton Brown: Popover Sometime