1. Essential Question: What is the difference between quick breads and yeast breads, and what baking/mixing methods are used to make them?

2. Quick breads are leavened by agents that allow ______________ baking. Those typically used are: There are two basic mixing methods used for making quick breads. immediate Muffin Method Biscuit Method Biscuits, muffins, pancakes, cornbread, fruit breads, coffee cakes, and shortcake

3. Muffin Method In the muffin method, _________________ mixing liquid ingredients into dry ingredients creates a product with a slightly ___________ yet tender texture. The challenge with this mixing method is to avoid __________________. Because these recipes contain little fat as tenderizers, beating the ingredients produces a ______________, heavy texture. Muffins end up with _________ spaces, or tunnels, on the inside and peaks on top. lightly coarse overmixing chewy air

4. The Muffin Method Steps: 1.Measure all ingredients accurately. 2.Sift the dry ingredients together in a mixing bowl. 3.Make a well in the center of the dry ingredients. 4.In a small bowl, beat all liquid ingredients – eggs, milk or water, oil or melted fat, and flavorings – until well blended. 5.Pour the liquid all at once into the well in the dry ingredients. Fold in the dry ingredients just until they are moistened. Use as few strokes as possible. The batter should be lumpy.

5. When making muffins, fill cups no more than ________ full to avoid overflows. For pancakes, pour small amounts of the batter onto a ___________, greased skillet or griddle, making a few at a time. Testing for Doneness These signs indicate doneness in quick breads: Muffins ● Lightly ____________. ● Rounded, ____________ tops. Loaf Breads ● Lightly ____________ and have pulled away slightly from the sides of the _______. ● The crust has a center ____________ and feels ________ when tapped. Pancakes ● Ready to turn when edges look _________ and the bubbles on top start to ___________. browned pebbly browned pan crack firm dry break 2/3 hot

6. Biscuit Method The biscuit method makes one basic type of bread– the _______________ plus its egg-enriched cousins, scones and __________________________. This mixing method differs from the muffin method in that a solid ________ is added to the dry ingredients before the ____________ are lightly mixed in. Biscuits also use a higher ratio of ______________ to liquids than muffins, making a __________________ rather than a batter. biscuit shortcakes fatliquids flour dough Biscuits are either rolled or ______________, depending on the amount of liquid in the recipe. dropped

7. The Biscuit Method Steps: 1.Measure all ingredients accurately. 2.Sift the dry ingredients together in a large mixing bowl. 3.Cut the fat into the flour until the particles are the size of peas or coarse bread crumbs. (Use cold fat for a lighter texture.) 4.Make a well in the center of the dry ingredients. 5.Add the liquids all at once. 6.Using a fork, mix until the dry ingredients are just moistened.

8. ROLLED BISCUITS Dough is prepared by the biscuit method, then ________________ out to an even thickness and _________ into biscuit size before baking. ________________ means working the dough with the hands to combine __________________ and develop gluten. Very __________ kneading is done with rolled biscuits. Combine ingredients to make a dough that “________________” the sides of the bowl – that is, it holds together in a ________ and no longer sticks to the bowl. rolled cut Kneading ingredients little cleans ball

9. After the dough “cleans” the sides of the bowl, follow these steps for rolling: 1.Turn the dough out on a board sprinkled with just enough flour to keep the dough from sticking. Too much flour toughens the texture. 2.Knead the dough lightly, but use only your fingertips to keep from melting the fat in the dough. If necessary, dust your hands with a little flour to keep the dough from sticking. 3.Gently fold the dough in half toward you and give it a quarter turn. 4.Continue to knead gently, fold, and turn as directed by the recipe, usually six turns or fewer. The dough should lose its stickiness. Overworking the dough creates tough, compact biscuits.

10. Drop Biscuits Drop biscuits have a little more _________________ in proportion to flour than found in rolled biscuits. The ______________ dough holds its shape when mounded, but doesn’t ___________ the sides of the bowl. It is NOT _____________ or rolled. Testing for Doneness Both rolled and drop biscuits __________________ in size. Rolled biscuits have golden brown _____________ and straight, cream- colored sides. Drop biscuits have golden brown, _________________ shapes. liquid sticky clean kneaded double tops irregular

11. Yeast breads are leavened with ____________________. The dough must be well _____________________________ The dough is then allowed to ______________________ before baking. Yeast and the enzymes it contains produce alcohols and carbon dioxide gas by breaking down carbohydrates, a process called __________________________. As the gas leavens the bread, it also “pushes around” protein and water molecules, enabling them to form more _____________________. yeast kneaded rise fermentation gluten

12. ________________ ____________ Made only with all- purpose flour, yeast, salt, sugar, fat, and water or milk. __________________ __________ Made like basic white bread, but with more liquid. The batter is beaten so the texture is not as light as kneaded yeast bread. ________________ ____________ Uses basic white bread ingredients plus butter, eggs, extra sugar, and sometimes nuts and fruits. ________________ ____________ Made with whole-grain flour, which replaces part or all of the all-purpose flour.. __________________ __________ Leavened with sourdough starter. This well-fermented mixture of yeast, water, and flour gives a tangy flavor, and chewy texture. Basic White Bread Batter Bread Sweet White Bread Whole-grain Bread Sourdough Bread

13. Mixing the Dough Mixing ingredients for yeast bread has two aims: Making the ________________ Activating the ________________ Since ____________ flour is an excellent gluten producer, it is ideal for making ______________ dough. Have all ingredients at ____________ temperature to promote yeast growth. Two common mixing methods used with yeast breads are the conventional method, and the _______________ method. dough yeast bread yeast room quick-mix

14. Conventional Method In the Conventional Method, the yeast is first dissolved in ____________ water to activate growth. Yeast won’t grow if the water is too ___________, and will ___________ if the water is too hot. To test the water, let a drop fall on the inside of your forearm. It should feel pleasantly ___________. Steps: 1.Dissolve the yeast in warm water (105° – 113° ) and let it stand for 5 – 10 minutes. 2.Heat the fat, sugar, and liquid to melt the fat. Cool the mixture to lukewarm. 3.Add the dissolved yeast to the liquid, along with any eggs in the recipe. 4.Add enough flour to make a soft or stiff dough, as the recipe indicates. Yeast recipes may give a range for the amount of flour (4 to 4 ½ cups) rather than an exact figure. Humidity affects how much liquid flour can absorb. You have added enough flour when the dough cleans the sides of the bowl. warm cold die warm

15. Quick-Mix Method The Quick-Mix Method combines dry yeast with the ____________ ingredients. The liquid must be _____________ because the dry ingredients absorb some of the heat. You can use a standard electric mixer until the dough thickens, and then switch to a sturdy spoon. Since the mixer develops _____________, kneading time is ____________________. Steps: 1.Combine part of the flour with the undissolved yeast, sugar, and salt in a large bowl. 2.Heat the liquid and fat to between 120° and 130° F. 3.Add the liquid to the dry ingredients and beat until well blended. 4.Add just enough of the remaining flour to make the kind of dough indicated by the recipe. dry warmer gluten shortened

16. Yeast dough must be kneaded to develop a strong ____________ structure that holds up when the dough rises. Steps: 1.Sprinkle a clean work surface and your hands with just enough flour to keep the dough from sticking – a very small amount. 2.Turn the ball of dough out on the surface and flatten it slightly. 3.With the heels of both hands, press the top of the dough and push it away from you. 4.Pull the far side of the dough towards you, folding the dough in half. This traps air in the dough. 5.Rotate the dough one quarter turn. 6.Continue the push, fold, and turn technique for at least 8 to 10 minutes, using a steady rhythm. When the rough, sticky mass becomes a smooth, glossy, elastic ball, it is ready for the next step – rising. gluten

17. Letting the dough or batter rise allows _________ colonies to multiply and ____________ to develop. The traditional rising method allows the dough to rise ____________ -- once after kneading and again after it is ________________. For the first rising: 1.Place the ball-shaped dough in a large, lightly ______________ bowl. 2.Turn the dough over so the greased surface is on ________, and press _______________wrap lightly onto it. 3.Cover the bowl with a clean ____________________. 4.Choose a ________________ place for the dough to rise. (Avoid drafts or excessive heat from radiators.) 5.Let the dough rise until ________________in bulk, usually 1 to 1 ½ hours. (Stiff doughs and those made with whole-grain flour or nuts and fruits take longer to rise.) 6.To test the dough, gently poke two _____________ about ½ inch into the surface. If a ___________ remains, the dough is ready to shape. If the dent ____________ back, let the dough rise a little longer and test it again. yeast flavor twice shaped greased top plastic towel warm double fingers dent springs

18. Punching Down: Once the dough has risen, it must be punched down. Punching down lets excess ____________________ escape, making the dough easier to _______________. It gives the bread a fine texture by eliminating large ____________ bubbles. It also redistributes ______________ cells, giving them fresh sugar and starch molecules to _______________ on as fuel for the second rising. Steps: 1.Thrust your fist into the center of the dough with one quick punch. 2.Pull the dough away from the sides of the bowl and press it down toward the center to form a ball. 3.Turn the dough out on a lightly floured surface. 4.Allow the dough to rest for 10 minutes. 5.The dough is now ready to be shaped. (You can cover and refrigerate it overnight, if needed.) Batter breads are stirred down, rather than punched down, and then spread in the baking pan for the second rising. gasses shape air yeast feed

19. Shaping Dough and Second Rise: Basic bread dough is generally shaped into a ____________. Some breads are baked ___________________ on a baking sheet. Others are placed in _____________. Usually the dough is cut in half using kitchen shears or a sharp ______________. Tearing the dough damages the strands of ______________. To shape the bread: 1.Flour the work surface lightly. With a rolling pin, roll the dough into a 8 x 10 inch rectangle. Be sure it is the same thickness throughout. 2.Starting at one end, roll the dough up tightly. This helps press out air as you roll. 3.Turn the roll so that the seam is on top. With your fingers, pinch the seam edge to the roll so it stays closed. 4.Turn the roll seam-side down and press down on the ends to seal them. 5.Tuck the flattened ends under the roll, then turn the roll upside down and pinch the ends into it. 6.Place the roll seam-side down in a greased loaf pan. loaf free-form pans knife gluten

20. Yeast dough is very pliable and accepts many different ________________. Place shaped dough in the baking _____________. Cover with a _________ dish towel and let rise again until ___________, which usually takes less time than the first rise. shapes pans drydouble

21. 1. Preheat the _______________. 2. Score the loaf. To score means to make slashes about ½ inch deep across the _________ of the bread. 3. The heat of the oven gives yeast one last burst of activity, resulting in a sudden rising called oven _______________. 4. Baking times vary considerably, so always bake as directed in the _____________________. 5. To check for doneness, remove the loaf from its pan and _______ the bottom and sides. Well baked bread sounds ________________. If you hear a dull _________, put the bread back in the pan and continue baking. 6. As soon as bread is done, _____________ it from the pan and place it on a wire cooling rack. 7. Let loaves stand about _______ minutes for easier slicing. oven top spring recipe tap hollow thud remove 20

22. The End.