1. Foods Quick Breads Notes

2. What is a Quick Bread? A quick bread is one that takes a short amount of time to prepare and bake. –Biscuits –Muffins –Pancakes

3. Function of Ingredients Liquids—milk and water –Used to moisten dry ingredients Flour –Used to give structure Eggs –Used to give structure, flavor, and richness

4. Function of Ingredients: Fats—solid or liquid such as shortening, margarine, butter, and oil –Gives tenderness, flakiness, richness, and flavor Baking soda + acid –Leavening agent (makes it rise)

5. Function of Ingredients: Baking Powder –Leavening agent (makes it rise) Sugar –Gives flavor (sweetens) and tenderness

6. Biscuits Preparation –Cut in shortening to resemble small peas, stir with spoon, do not overmix –Mix dry and liquid ingredients all at one time Mixing –Roll out with rolling pin, cut with glass or biscuit cutter Cooking –Make sure oven is preheated to 375 to 475

7. Muffins Mixing –Mix liquid in one bowl –Mix dry in another larger bowl –Make well (hole) in center, add liquid all at once –Stir with spoon gently and do not overmix

8. Muffins Preparation –Spray or line muffin pan with cupcake liners –Fill muffin cups ½ to 2/3 full Cooking –Preheat oven –Fill empty muffin cups with water for even cooking –Use toothpick to test for doneness

9. Pancakes Mixing –Add all ingredients together and stir gently –Some lumps are ok Preparation –Pour by cupfuls onto hot pan

10. Pancakes Cooking –Use very hot nonstick griddle or skillet –Pour batter –Flip when edges get dry and bubbles form on top

11. Characteristics of High Quality Biscuits Tender Light and fluffy Lightly brown Flaky Pleasing flavor

12. Characteristics of High Quality Muffins Tender Lightly browned top No tunnels (inside the muffins) or peaks (on top) Moist Pleasing flavor

13. Characteristics of High Quality Pancakes Tender Lightly brown No clumps Fluffy and light

14. Always Remember… Ingredients are proportional Baking is a science! Do not change ingredient amounts!!!

15. Always Preheat the Oven… So that the rising process occurs properly and the products do not overcook

16. What is a Leavening Agent? It causes a product to rise Yeast, baking soda, and baking powder

17. Kneading To push with your hands to smooth the dough. ONLY knead 8-10 times…or your biscuits will be tough!

18. Rolled or Dropped? Some biscuit dough is rolled and cut with biscuit cutters or the rim of a glass. Some biscuit dough has more liquid and is dropped onto the pan. –Can also be used as a dumpling in a stew.

19. Does the Size of the Pan Matter? Cooking time needs to be increased for larger pans and decreased for smaller pans. –Example: A recipe written for 2 inch muffins will not take as long to cook if you bake it in a loaf pan.

20. What about the Color of the Pan??? The temperature should be lowered 25 degrees for a dark coated pan. A dark pan absorbs more heat.

21. What Ingredients Can be Added? Fruits Nuts Spices Extracts Cheese

22. Sifting Flour Flour today is sifted in the processing plant. If the recipe calls for it, sift BEFORE you measure! Some recipes do not require the air necessary in sifted flour.

23. Types of Flour? Self-rising (has leavening agents added) Plain or all-purpose Bleached or unbleached Whole wheat Bread flour Cake flour Rye flour Oat flour Rice flour

24. Other Types of Quick Breads Pita Bread (Mediterranean) Cornbread (Southern USA) Crepes (France) Tortillas (Latin America) Matzo (Jewish)

25. Non-Quick Breads Yeast breads Croissants Loaf bread French bread Bagels English muffins Sourdough bread