1. Quick Breads

2. Breads:
Quick breads:
Leavened by agents that allow immediate baking – they do not need to rise.
Yeast breads:
Leavened by yeast which need sitting time to react and cause volume.

3. Leavening Agents
Quick breads are named because they rise quickly due to chemical leavening agents (baking powder, baking soda)
Quick breads are NOT leavened by yeast

4. Examples of Quick Breads
Muffins
Pancakes
Waffles
Biscuits
Cornbread
Banana bread, poppy seed bread

5. Leavening Agent Make product raise Adds volume Height
Example: Yeast, Baking Powder, Baking Soda, Eggs, Steam

6. Flour Provides structure, is the main ingredient
Examples: White or Wheat flour, Flour made form other grains like Corn, Rye, barley

7. Liquid Provides moisture
Dissolves other ingredients and helps bring them together
Examples: milk, water or juice

8. Fat Richness Tenderness Some flavor Examples:
butter, margarine, shortening or oil

9. Sugar
Flavor
Browning
Example: Granulated Sugar, Brown Sugar, Splenda

10. Salt
Adds flavor
Example: Salt

11. Egg Binds dough together so ingredient will not separate
Provides moisture
Adds color (yolk)
Provides nutrients
Example: Eggs or Egg Substitutes

12. Muffin Method Mix wet ingredients in a bowl
2. In a separate bowl whisk together try ingredients

13. Muffin Method 3. Create a well in the dry ingredients
4. Pour wet ingredients into the well of dry ingredients

14. Muffin Method
5. Mix until batter just comes together, should be lumpy

15. The perfect muffin Golden Brown
Rounded top that is pebbly or “cauliflower”
Tender

16. An Under mixed muffin Will have flat top/low surface No tunnels
Can be very crumbly

17. An over mixed muffin
Will have a peaked top (lopsided miniature mountains)

18. Over mixed muffin
Over mixing causes quick breads to be tough and to have tunnels

19. Biscuit Method 1. Combine all dry ingredients
2. Cut in the cold fat using a pastry blender until there are crumbs the size of peas

20. Biscuit Method 3. Add liquid and stir until dough comes together
4. Turn your dough out onto a lightly floured surface and pat till it is 1/2″ thick.

21. Biscuit Method 5. CUT into biscuits with biscuit cutter.
You can re-roll the scraps, but those biscuits will be tougher.
Place on a GREASED cookie sheet.

22. Biscuit Method
CUTTING IN THE FAT is the most important part because it creates a flakiness

23. What does a perfect biscuit look like?
1. Flat top
2. Straight sides
3. Flaky or have layers