1. Quick Breads

2. What is a quick bread?  It is a bread leavened by agents that allow speedy baking,such as air, steam, baking soda,and baking powder

3. Quick Breads CCCCook quickly. LLLLeavening agent is baking soda/powder. IIIIncludes: pancakes, muffins, cornbread, zucchini bread, banana bread, etc.

4. Ingredients in quick breads  Grains- whole or flour  Sweetener- sugar, honey  Eggs  Leavening- baking soda, baking powder  Fat- oil, butter  Flavorings- fruit, nuts  Liquid- milk, water, lemon juice, vinegar

5. Nutrients  Grains- complex carbohydrate, fiber  Sugar- simple carbohydrate  Eggs- protein, iron  Leavening- none  Fat- fat  Flavorings- vitamins, minerals, fiber  Liquid- vitamins, minerals, water

6. Types of quick bread  Muffins and Biscuits  Sandwich breads

7. Methods of mixing  Muffin method  Biscuit method

8. The Muffin Method 1.Mix dry ingredients. 2.Mix wet ingredients separately. 3.Mix wet and dry just barely. 4.Spoon the lumpy mixture into paper cups- 2/3 full

9. Muffins  Muffins should be round on top, and pebbly.  Muffins should not have peaks or tunnels.

10. Muffin method 1.Measure ingredients, mix dry ingredients and liquid ingredients separately. 2.Make a well in the dry mixture 3.Add the liquid ingredients. 4.Mix just until all ingredients are wet  You would use this method to make what quick bread products?  video video

11. Overmixing  Will create peaks, air spaces and the end product will be tough and heavy

12. Biscuit method 1.Measure and combine all dry ingredients together. 2.Measure and combine all liquid ingredients. 3.cut-in the solid fat into the dry ingredients 4.Make a well in the dry ingredients and add liquid ingredients to the dry ingredients. 5. Mix or knead  What does it mean to cut-in?  video video

13. Yeast bread  What is a yeast bread? Examples?  How does yeast work ?   As yeast grows, it gives off CARBON DIOXIDE.   The carbon dioxide forms bubbles in the dough.   These bubbles make the dough rise.

14. Yeast breads TTTTake a long time to make LLLLeavening agent is yeast. EEEExamples: pizza crust, cinnamon rolls, bread, rolls, etc.

15. Conventional Method First yeast is dissolved in warm water to activate growth  Dissolve the yeast in water  Heat the liquid  Mix in the yeast  Mix in the flour

16. Quick-mix method Dry yeast is combined with the dry ingredients then with a liquid  Mix the dry ingredients  Heat the liquid  Beat the dough  Add flour

17. Kneading yeast breads  What does it mean to knead?  What are two different ways you can knead dough in the kitchen?  Steps: 1.Turn 2.Push 3.Fold 4.Turn 5.Knead until dough is glossy

18. Letting dough rise:  Why?  How long?  How can we test the dough to see if its ready to shape?  Poke dough with 2 fingers- if dent remains- ready

19. Punching down yeast dough?  Why?  Shape the dough  Usually done in pans  Steps:  Flatten the dough  Roll up the dough  Punch and seal the roll  After the dough has been shaped cover with a dry dish towel and let it rise again until it doubles in size  http://www.youtube.com/watch?v=ZnA3i1MyB- k&feature=related http://www.youtube.com/watch?v=ZnA3i1MyB- k&feature=related http://www.youtube.com/watch?v=ZnA3i1MyB- k&feature=related

20. Storing Quick Breads  Room Temperature- Place quick breads in a plastic bag, seal, and store at room temperature for up to 3 days.  Refrigerator-After the bread has completely cooled, wrap it tightly in plastic or foil. As the bread chills, both the flavor and the moisture permeate the bread. The bread can be stored in the refrigerator for five to seven days.  Refrigerator-After the bread has completely cooled, wrap it tightly in plastic or foil. As the bread chills, both the flavor and the moisture permeate the bread. The bread can be stored in the refrigerator for five to seven days.  Freezer- Place the wrapped breads in freezer plastic bags and freeze them for up to three months. When ready to use, thaw the loaves in the refrigerator while still wrapped.

21.  Get into your lab groups and fill out a market order for your muffin lab, pour batter lab  I need 2 different market orders from each group  Make sure you stitch jobs each time

22. Resource  Food for today textbook