1. Quick Breads

2. Breads:
Quick breads:
Leavened by agents that allow immediate baking – they do not need to rise.
Yeast breads:
Leavened by yeast which needs sitting time to react and cause volume.

3. Leavening Agents
Quick breads are named because they rise quickly due to chemical leavening agents (baking powder, baking soda)
Quick breads are NOT leavened by yeast

4. Examples of Quick Breads
Muffins
Pancakes
Waffles
Biscuits
Banana bread
Scones

5. Muffin Method Mix wet ingredients in a bowl
2. In a separate bowl whisk together dry ingredients

6. Muffin Method 3. Create a well in the dry ingredients
4. Pour wet ingredients into the well of dry ingredients

7. Muffin Method
5. Mix until batter just comes together, should be lumpy

8. The perfect muffin Golden Brown
Rounded top that is pebbly or “cauliflower”
Tender

9. An Under mixed muffin
Flat top
Low volume
Crumbly

10. An over mixed muffin
Will have a peaked top (lopsided miniature mountains)

11. Over mixed muffin
Over mixing causes quick breads to be tough and to have tunnels

12. Biscuit Method 1. Combine all dry ingredients
2. Cut in the cold fat using a pastry blender until there are crumbs the size of peas

13. Biscuit Method 3. Add liquid and stir until dough comes together
4. Turn your dough out onto a lightly floured surface and pat till it is 1/2″ thick.

14. Biscuit Method 5. CUT into biscuits with biscuit cutter.
You can re-roll the scraps, but those biscuits will be tougher.
Place on a GREASED cookie sheet.

15. Biscuit Method
CUTTING IN THE FAT is the most important part because it creates a flakiness

16. What does a perfect biscuit look like?
1. Flat top
2. Straight sides
3. Flaky or have layers

17. Flour Provides structure, is the main ingredient
Examples: White or Wheat flour, Flour made from other grains like Corn, Rye, barley

18. Liquid Provides moisture
Dissolves other ingredients and helps bring them together
Examples: milk, water or juice

19. Sugar
Flavor
Browning
Example: Granulated Sugar, Brown Sugar, Splenda

20. Egg Binds dough together so ingredient will not separate
Provides moisture
Adds color (yolk)
Provides nutrients
Example: Eggs or Egg Substitutes

21. Salt
Adds flavor
Example: Salt

22. Fat Richness Tenderness Some flavor Examples:
Butter, margarine, shortening or oil

23. Leavening Agents Make product rise Add volume Add height
Example: Yeast, Baking Powder, Baking Soda, Eggs, Steam