1. Quick Breads
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2. Quick Breads
A quick bread is one that takes a short amount of time to prepare and bake

3. Quick Bread Ingredients
Function of Ingredient
Ingredients Used
Liquids-milk, water
Flour
eggs
Fats-solid or liquid such as (shortening, margarine, butter, oil)
Baking soda + acid
Baking powder
Sugar
Moisten dry ingredients
Gives structure
Gives structure, flavor, richness
Gives tenderness, flakiness, richness, flavor
Leavening agent
Gives flavor (sweetens), tenderness

4. What is a Leavening Agent?
A leavening agent causes a product to rise.
Examples:
Baking powder
Baking soda
Yeast

5. Basic Method for Biscuits
Sift together/mix dry ingredients
Cut the shortening into flour until it looks like peas or coarse bread crumbs
Make a well in dry ingredients
Add the liquids
Stir until blended and forms a soft dough
Knead biscuits with your fingers 8-10 times
Roll out, cut, and place in a greased pan

6. Basic Method for Muffins
Sift together or mix all dry ingredients
Make a well in dry ingredients
Beat all liquid ingredients together in another bowl
Pour liquid into the well
Mix to moisten
Batter should be lumpy
Spray or line muffin pans with liners
Fill muffin cups only ½ to 2/3 full. To get a consistent amount, use a proportion scoop.
Fill empty muffin cups with water for even cooking. Use toothpick to check for doneness.

7. How Do I Know If My Quick Bread Are Of High Quality?
Biscuits:
Tender
Light, Fluffy
Light Brown
Flaky
Pleasing Flavor
Muffins:
Tender
Lightly Brown Top
No Tunnels or Peaks
Moist, Pleasing Flavor

8. ALWAYS REMEMBER:
When making any type of bread of cake, ingredients are proportional.
DO NOT change ingredient amounts or product will not turn out correctly.

9. Do ALL biscuits have to be rolled out?
No, some biscuits have more liquid and need to be dropped onto the pan or can be used as a dumpling in a soup or stew.

10. Why is it important to preheat the oven when baking breads?
It is important to preheat the oven so that the rising process occurs properly and the products to not overcook.

11. What does it mean to “knead the dough” in a recipe?
Kneading means to push and fold over with your hands to smooth and elasticize dough.

12. What important cooking principle changes are based on the size of the pan when making quick breads?
The cooking time will need to be increased for larger pans and decreased for smaller pans. An example is a recipe written for 2 inch muffins will not take as long if you were to bake it in a loaf pan.

13. What cooking principle must be followed when using a dark coated pan and why?
The temperature should be lowered 25° because a dark pan absorbs more heat.

14. What ingredients can be added to quick breads to change the flavor?
Fruits
Nuts
Spices
Extracts
Cheeses

15. Do ALL recipes require the flour to be sifted?
No, today flour is sifted much more in the plant where it is processed and some recipes do not require the air necessary in recipes that are sifted.

16. What are some of the kinds of four I can use to make quick breads?
Self-rising flour
Plain or all-purpose flour
Bleached or unbleached flour
Whole wheat flour
Bread flour
Cake flour
Rye flour
Oat flour
Rice flour

17. What are other quick breads I could prepare and eat?
Pita bread(Mediterranean)
Cornbread(Southern US)
Crepes(French)
Tortillas(Latin American)
Matzo(Jewish)
Popovers
Cream puffs