1. ALL CULTURES HAVE BREAD PRODUCTS THAT ARE SPECIFIC TO THAT AREA OR COUNTRY… EXAMPLES? BAKING!!

2. Quick breads are a category of bread products that are distinguishable in the ability to be prepared quickly, by using baking powder or baking soda as a leavening agent, or by not using a leavening agent at all (flat breads) Examples: Banana bread Pita bread Muffins Biscuits pancakes

3. Yeast breads require a longer prep time since they use yeast as a leavening agent, taking from 2 to 24 hours to “proof”, rise, and bake Pizza dough Hamburger and hot dog buns Pretzels Italian bread

4. Ingredients in breads Flour is the main ingredient, providing the structure or form for the bread. Also forms gluten. Gluten is the protein in flour that when mixed with a liquid and is stirred, forms an elastic structure. This elastic structure helps to trap the gas or air from the leavening agent, causing the baked product to rise when heated.

5. The more dough or batter is stirred, the more gluten is formed Quick breads do not require much gluten development DO NOT OVERSTIR QUICK BREADS Usually the batter will be lumpy

6. YEAST BREADS Yeast breads use yeast as the leavening agent Yeast breads generally rise a lot, so much gluten development is needed Yeast breads are generally kneaded for 8 to minutes

7. Ingredients Flour for baking is made from wheat. Wheat varieties contain different amounts of gluten proteins Soft wheat – used for cakes Hard wheats – used for breads All purpose flour – combination of hard and soft wheat Whole grain- uses the entire kernel of wheat

8. Healthier for you – more natural fiber Whole wheat may not have enough gluten May need to use a combination of whole wheat flour and all purpose flour

9. Liquids Usually milk or water – use milk if given a choice Liquids dissolve the dry ingredients Milk helps crust to brown

10. Leavening agents Release carbon dioxide to let product rise In quick breads- baking powder or baking soda Cannot be used interchangeably – baking soda needs an acidic food to work In yeast breads – yeast is the leavening agent

11. Fats Margarine, butter, oil, shortening Adds flavor and richness Makes tender Margarine and butter can be used interchangeably Do not used whipped type butter or tub margarine – air has been added

12. Eggs Adds flavor, texture and nutrients Helps with wall structure Can be the leavening agent with beaten egg white foam (meringue)

13. Sweeteners Brown sugar, white sugar, corn syrup, honey Adds flavor, helps crust to brown Brown sugar has more natural molasses Flavorings Spices – cinnamon, ginger, allspice Fruit Extracts – vanilla, lemon Nuts, chips, etc

14. Follow all mixing and baking instructions carefully Use solid shortening to grease pans Wrap well after cooling – will dry out quickly Check for doneness according to directions