1. Ch. 21 ~ Section 2 Quick Breads Objectives:  Learn some additions to quick breads that will add to their nutritional value  Identify the difference between muffin, pastry, and biscuit methods of mixing  Discover the characteristics of properly mixed and baked muffins and buscuits

2. Quick Breads  Nutrients in Quick Breads Carbohydrates Protein B vitamins Iron Fiber (if using whole grain) High in fat

3. Quick Breads  Muffins Important to properly mix liquid/dry ingredients If properly mixed: rounded, pebbly top with coarse/tender texture inside Batter should be lumpy Don’t over mix the batter  Kinds of Muffins Flavors Fresh/dried fruits Yogurt vegetables  Preparing and Baking Muffins Grease muffin pan Line with paper baking cups Fill only 2/3 full Test them for doneness 5 min. before end of baking time Done when nicely browned Wooden toothpick test

4. Quick Breads  Loaf Breads Simple cake like bread Mixed in same manner as muffins Similar ingredients Can be fruit/vegetable enriched Baked in greased pans Cracked top is typical for bread loafs

5. Quick Breads  Biscuits Delicate small breads Properly made = tender but crisp crust, light brown color Slightly moist inside, creamy white Two kinds of biscuits: drop & rolled  Drop – made by dropping dough from a spoon; contain more liquid than rolled biscuits; batter too sticky to roll; have irregular shape; just as flavorful as rolled  Rolled – made by rolling out dough & cutting with biscuit cutter (rim of water glass); turn dough onto lightly floured surface; knead with tips of fingers; roll dough to uniform thickness, cut biscuits out with cutter lightly dusted with four; don’t twist the cutter; reroll leftover dough to make more biscuits

6. Quick Breads  Pastry and Biscuit Method Fat is cut into the flour using a pastry blender; leaves the fat in particles which melt during baking Handle dough as little as possible Sift dry ingredients in large bowl Cut shortening into the flour Make a well in the center of dry ingredients; pour liquid in well; stir until soft dough forms

7. Quick Breads  Serving Biscuits Better served warm Good with a meal or used for sandwiches Can be made ahead of time, frozen, baked, and/or stored and reheated in the microwave