1. Quick Breads

2. What are quick breads?
There are 2 leavening agents that are used in baking:
chemical (baking soda & baking powder)
yeast
Quick breads are any bread product that is made with a chemical leavening agent.
They are referred to as quick because unlike yeast, chemical leaveners do not need time to proof or rise before they are baked.

3. Examples of Quick Breads

4. Baking Soda vs. Baking Powder
Baking Powder = Baking soda + Acid (Usually Cream of Tartar).
Baking Soda aka Sodium Bicarbonate. Aids in browning.
Why baking powder?
The acid helps counteract the reactions from other ingredients.

5. The 3 Basic Mixing Methods
The Blending Method
The Creaming Method
The Biscuit Method

6. The Blending Method Dry & wet ingredients are measured separately.
They are then combined by mixing with a spoon
Careful not to over mix
Example: Muffins

7. The Creaming Method
Butter & sugar are creamed first until light and fluffy
Eggs and other liquids added next
Dry ingredients are added last
Example: cakes & cookies

8. The Biscuit Method
Cuts chilled fat into dry ingredients using a pastry cutter or food processor
Using Bisquick eliminates this step
Examples include:
biscuits, pie crusts, scones and shortcakes

9. Evaluating Muffins
Evaluation of muffins appearance, tenderness, texture, and flavor can tell us what may have gone wrong in the cooking or baking process.
Why?
To learn from mistakes and avoid them in the future

10. Appearance Good muffin: Golden brown, rounded top
Mistake Muffin: Bumpy, uneven top
Caused by …
Over mixing
Too cool of an oven (not preheated)
Too hot of an oven

11. Texture Good Muffin: Uniform, moist, no tunnels
Mistake muffin: Tunnels or holes
Caused by…
Over mixing (too much air)
Too much flour
Baked too long

12. Flavor Good Muffin: Slightly sweet (it’s not a cupcake)
Mistake muffin: Sour, bitter
Caused by…
Too much baking powder/baking soda
Old ingredients