1. Quick Bread Basics

2. Learning Target/Performance Target
LT - Quick breads are quick to make due to leavener used (baking powder/baking soda)
PT - Demonstrate understanding of correct ingredients used in baking, as well as measurement, mixing, shaping and baking techniques for different types of quick breads

3. Essential Questions What makes quick breads “quick?”
How do quick breads differ from yeast breads?
What are examples of quick breads?

4. Standards
PLC 5.0 – Integrate food safety and sanitation practices to prevent illness and contamination in a culinary setting.
PLC 6.0 – Integrate kitchen safety practices that ensure a safe working environment.

5. What is a “quick” bread?
Bread made using chemical leavener - baking soda or baking powder.
Batter can be baked immediately, do not have to wait for fermentation (therefore “quick”)
Usually baked in loaf pans, individual tins
Examples include: biscuits, scones, soda bread, muffins

6. Quick Bread Ingredients
Typical ingredients include:
Flour - structure
Eggs – volume, structure, leavening
Fat – keep product moist and tender, aids in creaming
Sugar – flavor/color
Salt – strengthens gluten, adds flavor

7. Quick Bread Ingredients
Leavening agents – allow QB to rise
Liquid – typically milk, adds moisture

8. Quick Breads - Mixing Produced using one of three methods: Biscuit
Requires cutting fat into dry ingredients, until fat/dry ingredients = coarse crumbs
Add liquid ingredients
Results in FLAKY products
Blending
Combines liquid, sugar, liquid fat and eggs at same time
Add dry ingredients

9. Quick Breads - Mixing Creaming
Solid shortening and sugar are creamed (vigorously combining fat and sugar to add air) until light and fluffy
Liquid ingredients added
Dry ingredients added

10. Biscuits, Scones and Soda Bread
Small quick breads with little or no sugar
3 main types
Rolled and cut – dough is patted out by hand or rolled, then cut into circular shapes
Drop – dough has more liquid and can be “dropped” from a spoon onto the baking sheets
Beaten – Southern tradition dating back to 1800s, dough beaten for long periods, resulting dough is hard and stiff.

11. Biscuits, Scones and Soda Bread
Scones – sweet, biscuit-like individual quick breads
Can have fruit or nuts added to dough
Scone dough is folded into a disk and cut into wedges, diamonds, squares or rounds
Scottish tradision - originally made w/ oatmeal, cooked on a griddle similar to pancakes, named after “Stone of Destiny” AKA “Scone”

12. Biscuits, Scones and Soda Bread
Soda bread – named for baking soda that is used to leaven it
Needs acid ingredient such as buttermilk to activate the baking soda
Dough is similar to biscuits and scones and shaped into a round loaf

13. Key Points - Temperature
Keep butter or fat CHILLED to keep it from blending too much with flour
Chilled fat contributes to flakiness of product because is serves as a temporary barrier between the flour and liquid in the dough, allowing more space for the leavening gasses to expand
Eventually chilled fat melts during baking creating spaces for gas bubbles to form and allow a light, flaky structure

14. Key Points - Temperature
Additional coldness can be achieved by placing B and S in freezer for ½ an hour or more prior to shaping
High temp in oven is important – helps to trap steam in dough layers, giving additional rise and flakiness to B and S

15. Key Points – Basic Shaping
Softness of biscuit dough requires that the work surface, dough and cutter are floured generously
BE CAREFUL NOT TO ADD TOO MUCH FLOUR OR OVERWORK DOUGH. B = heavy and thick
Roll dough evenly - use long, smooth movements when rolling dough, lifting the rolling pin before reaching the edges so the dough doesn’t get too thin
Greater yield if edges are rolled out straight

16. Key Points - Shaping
Dough must be cut with a sharp tool. Using dull cutting tool squeezes the outside of the dough together, interfering with ability to rise properly
Conserve dough – avoid waste when cutting dough
Re-rolling dough contributes to tough product

17. Key Points – Basic Shaping
After shaped dough can be brushed with egg wash – to add gloss and color for a more appealing look

18. Service Biscuits are usually served warm w/a meal
Scones served throughout the day w/ coffee and tea
S popular for breakfast and afternoon tea, served w/ butter, jam or think cream
B are foundation of a dessert called shortcake
Uncooked fruit and some of its juice are spooned between a split B and crowned w/ a mound of whipped cream – see picture on page 587 of text

19. Quality Biscuits
Appearance – Products should all be the same size, flat tops, straight sides
Color – golden brown crust, creamy/flaky crumb
Texture – light, tender and flaky
Flavor – pleasing, delicate flavor

20. Summary
Write 3-5 sentences summarizing today’s notes about quick breads.