1. 1. Dough 1. Soft Biscuits, Scones 2. Stiff Pie Crust 2. Batter 1. Pour Waffles, Pancakes 2. Drop Muffins Quick Breads *not a true quick bread, but good for a visual

2. Quick Breads 1. They are Quick or Fast (<1 Hr.) 2. No Yeast! 3. Leavened by Baking Powder or Soda typically, also egg whites and steam 4. Does not need to rise

3. Ingredients Flour Purpose: Gives Structure Liquid Purpose: Moistens & Dissolves Ingredients Salt Purpose: Gives Flavor

4. Baking Soda/Powder Purpose: Leavening Agent (Helps it rise) Fat Purpose: Makes it Tender & Gives Flavor Sugar Purpose: Gives Flavor & Helps with Browning Eggs Purpose: Gives Protein, Color & Leavening

5. Gluten: when water is mixed with flour, the proteins in the flour give strength and elasticity to batters and doughs. Kneading: to work a dough with the palms of the hands to develop gluten.

6. Quickbread Examples

7. Yeast or Quick? 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons chilled butter, cut into small pieces 3/4 cup buttermilk 3 tablespoons honey

8. Yeast or Quick? 2 1/2 cups All Purpose Flour 2 1/4 teaspoons Rapid Rise Yeast 3/4 teaspoon Kosher Salt 1 cup Warm Water Olive Oil, for greasing

9. Yeast or Quick? 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/4 cup butter, softened 2 large eggs 1 1/2 cups mashed ripe banana (about 3 bananas) 1/3 cup plain low-fat yogurt 1 teaspoon vanilla extract

10. Yeast or Quick? 2 eggs 2 cups all-purpose flour 1 3/4 cups milk 1/2 cup vegetable oil 1 tablespoon white sugar 4 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon vanilla extract