2Quick Breadsproducts that have a bread- or cake-like texture but do not contain yeast.For example: pancakes, biscuits, muffins, scones, waffles, soda breads.
3Typical IngredientsFlour-foundation of quick breads- provides structureEggs –provide added volume and structure; a natural leavenerFat –keep baked products moist and tender; aids in creaming/mixingSugar -improve flavor and color; also aids in creamingSalt –strengthens gluten and enhances flavorLeavening agent –allow quick breads to leaven, or riseLiquid –adds moisture; allows dry ingredients to be blended into a batter or dough; helps produce gluten
4Quick breads are produced by one of three methods: Biscuit MethodCut the fat into dry ingredients (Flour, sugar, salt and leavening agentthen add liquids (liquid and eggs).
5Blending Method Combine liquid, sugar, fat and eggs then add dry ingredients.
6Creaming Method Mix sugar and shortening add eggs add the dry and liquid ingredients alternately
7Types of quick breadsDough-thicker in consistency; they can be rolled and cut into shapes prior to baking.Examples:Batters-either a pour batter or drop batterPour batters vary in consistency. Examples:Drop batters are so thick they need to be scraped or dropped from a portion or ice cream scoop to the cookware. Examples
8Loaf breads are made from a drop batter or a very thick pour batter. Baking powder is the chemical leavening agent used. The baked product should:Have a uniform textureHave a crust that is lightly browned, but not thickBe moist and tender, not tough and dryHave rounded tops with a split down the center
9MixingTime spent mixing loaf bread batter is crucial. Under mixing will result in a lumpy batter with dry pockets of flour. Over mixing will overdevelop the gluten resulting in a tough product with tunnels. MIX lightly and only long enough to blend all the ingredients.
10FlavorAdding nuts, berries, banana, pumpkin, etc. can alter the flavor.
11Leavenings substance that causes dough and batter to rise. Double acting baking powder or baking soda are the most commonPurchase in the smallest unit possible—they will deteriorate.Store in air-tight containers and keep in a cool, dry place.