1. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved10
Quick Breads
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

2. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved10
Quick Breads
Quick Breads
Quick breads are quick to make.
They are leavened by chemical leaveners and steam.
Little gluten development is required.
Mixing takes a short time.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

3. 10 Quick Breads Quick Bread Dough Mixtures
Soft doughs: used for biscuits (usually rolled).
Batters: may be pour batters or drop batters.
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Quick Breads
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.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

5. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved10
Quick Breads
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.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

6. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved10
Quick Breads
Biscuit Mixing Method
Scale all ingredients.
Sift the dry ingredients.
Cut in the shortening.
Combine the liquid ingredients.
Add the liquid to the dry ingredients.
Knead dough lightly.
Make-up.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

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Quick Breads
Muffin Mixing Method
Scale all ingredients.
Sift together the dry ingredients.
Combine the liquid ingredients.
Add the liquids to the dry ingredients and mix just until all the flour is moistened.
Pan and bake immediately.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

8. 10 Quick Breads Creaming Mixing Method
Combine the fat, sugar, salt, and spices in the bowl of a mixer.
Cream until light.
Add eggs in two or three stages.
Stir together the dry ingredients.
Stir together the liquid ingredients.
Add the dry and liquid ingredients alternately into the creamed mixture.
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Quick Breads
Biscuit Makeup Method
Roll out dough.
Cut into desired shapes.
Place biscuits on greased or paper-lined baking sheets.
Brush the tops with egg wash.
Bake.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

10. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved10
Quick Breads
Muffin Makeup Method
Grease or spray loaf pans or muffin tins.
Paper liners may be used.
Take care not to overstir the mix as you portion it.
Bake as quickly as possible.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved