1. Quick Breads
Chapter 32

2. Mixing and Production Methods
TYPES OF DOUGH
Dough mixtures for quick breads are generally of two types:
Soft doughs
Used for biscuits
Rolled out and cut into desired shapes
Mixed by the biscuit method
Batters
Pour batter: Liquid enough to poured
Drop batter: Thicker and drops from a spoon in lumps

3. Mixing and Production Methods
Gluten Development in Quick Breads
Only slight gluten development is desired in most quick breads.
Muffin, loaf bread, and pancake batters are mixed as little as possible.
Biscuit dough is often lightly kneaded, enough to develop some flakiness but not enough to toughen the product.
Chemical leavening agents do not create the same kind of textures that yeast does.
Popovers are the exception among quick breads because they require significant gluten development.

4. Mixing and Production Methods
THE BISCUIT METHOD
Variations on the basic procedure produce different characteristics in the finished product.
Using slightly more shortening and cutting it in less—until the pieces are the size of peas—produces a flakier biscuit.
Omitting the kneading step produces a tender, crustier biscuit, but one with less volume.

5. Mixing and Production Methods
THE BISCUIT METHOD (CONT’D)
Makeup of Biscuits
Roll the biscuit dough into a sheet about ½ in. (1 cm) thick.
Cut into desired shapes.
Place the biscuits ½ in. (1 cm) apart on a baking sheet for crisp-crusted biscuits.
For softer biscuits, the biscuits should be touching each other on the baking sheet.
Bake as soon as possible.

6. Mixing and Production Methods
The Muffin Method
This mixing method is used not only for muffins but also for:
Pancakes
Waffles
Quick loaf breads
Coffee cakes
Loaf breads and coffee cakes are sometimes higher in fat and sugar than muffins.

7. Mixing and Production Methods
THE MUFFIN METHOD (CONT’D)
Quick breads mixed by the muffin method are not as rich and cake-like as many of today’s popular muffins, which are closer to cakes than traditional muffins.
Keep this in mind as you practice the muffin method with recipes.

8. Procedure The Muffin Method Step 1 Step 2 Step 3
Sift together the dry ingredients.
Step 2
Add the combined liquid ingredients to the dry ingredients and mix just until the flour is moistened.
Step 3
Pan and bake immediately. Scoop the batter from the outside edge to minimize additional mixing.

9. Mixing and Production Methods
THE WELL MIXING METHOD
This name comes from the technique of mixing a dough directly on the workbench rather than in a bowl (commonly used in European pastry shops).
In order to keep the liquid ingredients from flowing away, the chef makes a well in the dry ingredients and pours the liquid ingredients into this well.

10. Summary: Biscuit Method
Procedure
Summary: Biscuit Method
Step 1
Combine dry ingredients and cut in fat.
Step 2
Combine liquid ingredients.
Step 3
Add liquid to dry ingredients and mix until just combined.
Step 4
If required, knead very lightly.

11. Summary: Muffin Method
Procedure
Summary: Muffin Method
Step 1
Combine dry ingredients.
Step 2
Combine liquid ingredients, including melted fat.
Step 3
Add liquid to dry ingredients and mix until just combined.