1. 2.05 GG_1 How To Make Quick Bread
A Quick Bread is one that takes a short amount of time to prepare and bake

2. Quick Bread Function of Ingredient Ingredients Used
Liquids-milk, water
Flour
eggs
Fats-solid or liquid such as (shortening, margarine, butter, oil)
Baking soda + acid
Baking powder
Sugar
Moisten dry ingredients
Gives structure
Gives structure, flavor, richness
Gives tenderness, flakiness, richness, flavor
Leavening agent
Gives flavor (sweetens), tenderness

3. DIFFERENT TYPES OF QUICK BREADS
Biscuits
Muffins
Pancakes

4. BISCUITS Mixing Preparation Cooking
Cut in shortening to resemble small peas, stir with spoon, do not over mix
Mix dry and add liquid all at once
Preparation
Roll out with rolling pin, cut with glass or biscuit cutter
Cooking
Make sure oven is preheated 

5. Muffins MIXING Mix liquid in one bowl Mix dry in another larger bowl
Make well in center, add liquid all at once.
Stir with spoon gently and do not over mix

6. Muffins PREPARATION COOKING Spray or line muffin pans with liners
Fill muffin cups only ½ to 2/3 full. To get a consistent amount, use a proportion scoop.
COOKING
Make sure oven is preheated
Fill empty muffin cups with water for even cooking. Use toothpick to check for doneness.

7. Pancakes MIXING PREPARATION COOKING
Add all ingredients together and stir gently, some lumps are ok.
PREPARATION
Pour by cupful or proportion scoops into hot pan.
COOKING
Get nonstick skillet or griddle very hot, pour on batter and flip when edges get dry and bubbles form on top.

8. How Do I Know If My Quick Bread Are Of High Quality?
Pancakes:
Tender
Lightly brown
No clumps
Fluffy and light
Biscuits:
Tender
Light, Fluffy
Light Brown
Flaky
Pleasing Flavor
Muffins:
Tender
Lightly Brown Top
No Tunnels or Peaks
Moist, Pleasing Flavor

9. ALWAYS REMEMBER WHEN MAKING ANY TYPE OF BREAD OR CAKE:
Ingredients are proportional. DO NOT change ingredient amounts or product will not turn out correctly.

10. DO ALL BISCUITS HAVE TO BE ROLLED OUT?
No, some biscuits have more liquid and need to be dropped onto the pan or can be used as a dumpling in a soup or stew.

11. WHY IS IT IMPORTANT TO PREHEAT THE OVEN WHEN MAKING BREADS?
It is important to preheat the oven so that the rising process occurs properly and the products to not overcook.

12. WHAT DOES IT MEAN TO “KNEAD THE DOUGH” IN A RECIPE?
Kneading means to push and fold over with your hands to smooth and elasticize dough.

13. WHAT IS A LEAVENING AGENT?
A leavening agent causes a product to rise.
Examples:
Baking powder
Baking soda
Yeast

14. WHAT IMPORTANT COOKING PRINCIPLE CHANGES ARE BASED ON THE SIZE OF THE PAN USED WHEN MAKING QUICKBREADS?
The cooking time will need to be increased for larger pans and decreased for smaller pans. An example is a recipe written for 2 inch muffins will not take as long if you were to bake it in a loaf pan.

15. WHAT COOKING PRINCIPLE MUST BE FOLLOWED WHEN USING A DARK COATED PAN AND WHY?
The temperature should be lowered 25 degrees because a dark pan absorbs more heat.

16. WHAT INGREDIENTS CAN BE ADDED TO QUICK BREADS TO CHANGE THE FLAVOR?
Fruits
Nuts
Spices
Extracts
Cheeses

17. DO ALL RECIPES REQUIRE THE FLOUR TO BE SIFTED?
No, today flour is sifted much more in the plant where it is processed and some recipes do not require the air necessary in recipes that are sifted.

18. WHAT ARE SOME OF THE KINDS OF FLOUR I CAN USE TO MAKE QUICK BREADS ?
Self-rising flour
Plain or all-purpose flour
Bleached or unbleached flour
Whole wheat flour
Bread flour
Cake flour
Rye flour
Oat flour
Rice flour

19. WHAT ARE OTHER QUICK BREADS I COULD PREPARE AND EAT?
Pita bread(Mediterranean)
Cornbread(Southern US)
Crepes(French)
Tortillas(Latin American)
Matzo(Jewish)

20. WHAT ARE EXAMPLES ON NON-QUICK BREADS?
Yeast breads
Challah
Croissants
Loaf bread
French bread
Bagels
English muffins
Sourdough bread

21. Basic Method for Biscuits
Sift together/mix dry ingredients
Cut the shortening into flour until it looks like peas or coarse bread crumbs
Make a well in dry ingredients
Add the liquids
Stir until blended and forms a soft dough
Knead biscuits with your fingers
8-10 times
Roll out, cut, and place in a greased pan

22. Basic Method for Muffins
Sift together or mix all dry ingredients
Make a well in dry ingredients
Beat all liquid ingredients together
Pour liquid into the well
Mix to moisten
Batter should be lumpy