The fast way to bake bread Quick Breads The fast way to bake bread

Quick breads 2 CATEGORIES BATTERS OR DOUGHS BATTERS: THIN BATTER -may be poured (ex: pancakes, funnel cakes) 1:1 dry to liquid ingredients DROP BATTER - have high proportion of flour (ex: muffins, fritters, cake doughnuts) 2:1 dry to liquid ingredients DOUGHS Highest proportion of flour (ex: biscuits, scones) 3:1 dry to liquid ingredients

INGREDIENTS Flour Provides structure Types of: Typically uses all-purpose flour Self-rising flour contains a leavening agent Whole grain – use in combination with other flours (50% or less whole wheat)

Leavening agents Leavening agents – ingredients that produce gas in batters and doughs to make baked products rise *Chemical leavening agents react w/ ingredients to create carbon dioxide Baking soda – sodium bicarbonate Baking powder – dry acid, baking soda & corn starch *Steam – produced with a combination of heat and moisture *Air – incorporated in by beating into eggs & fat

liquids Hydrate the protein & starch in flour. Starches must absorb water to gelatinize during baking. Moisten & dissolve ingredients into product May use: Water – works, but provides no flavor Milk – also provides fat, flavor & colors final product Juice – also provides flavor & sweetness

Fat Provides: Color Acts as a tenderizing agent Helps leven Examples: Shortening Oil Butter Margarine

eggs *Not used in ALL quick breads Incorporates air Adds color & flavor During baking the proteins coagulate to provide elasticity & structure

sugar Provides a sweet taste Tenderizes baked product Aids in coloring bread

salt Adds flavor

Making adjustments Healthful substitutions Use lower fat milk products Replace a portion of oil w/ applesauce Use egg whites & no yolks Add fruits & vegetables to increase nutritional value Use whole grain flours

gluten Protein that gives strength & elasticity to batters and doughs and structure to baked products Holds leavening gases *Compare to a piece of bubble gum. Soft & chewy at first and then becomes more elastic. If chewed too long, becomes so elastic that it is tough to chew. In quick breads, if gluten is overdeveloped the product will be tough

METHODS OF MIXING FOR QUICK BREADS Muffin method: Combine dry ingredients Combine liquid ingredients Pour liquid into dry ingredients in a “well”

Methods of mixing Biscuit method: Combine dry ingredients CUT IN fat to dry ingredients Add liquid – stir with fork *typically knead dough at end of process Pastry Blender

Helpful tips DON’T over mix…use a WOODEN spoon There SHOULD be lumps in batter when making quick breads Preheat oven thoroughly Don’t be afraid to be creative