QUICK BREADS

Quick breads can be high in Fat and sugar, so choose wisely. Quick breads are a delicious way of getting important nutrients, such as carbohydrates, proteins, vitamins and minerals. Adding fruits, vegetables and nuts packs in even more nutrients. Quick breads can be high in Fat and sugar, so choose wisely.

Why are they called Quick Breads? Quick Breads use chemical leaveners to achieve a faster “rise” than using yeast. When Baking Soda is mixed with an acid it creates Carbon Dioxide which form bubbles that cause the product to rise. Baking Powder only needs water to make the reaction since is a combination of baking soda and the acid cream of tater After activation, the liquids heat and create steams which causes it to rise while cooking.

Types of Quick Breads Cookies Pancakes Loaf Breads Waffles Muffins Scones Biscuits Cakes

Quick Breads can be both Batter vs. Dough Batter: a mixture of flour, liquid, and other ingredients and is thin enough to pour because it has more liquid Dough: a thick mixture of dry ingredients with more flour and less liquid so that it makes a soft, thick/stiff paste. Quick Breads can be both

Muffins are prepared using the muffing method of mixing: 1. Sift the dry ingredients into a bowl and make a well in the center. 2. Beat the liquid ingredients together in a separate bowl. (fat and sugar are creamed) 3. Pour the liquid into the well and mix just enough to moisten the dry ingredients. Only stir for 10 long seconds! This keeps you from developing the gluten and make it tough. A few floury spots can remain and the batter should be lumpy. 4. Gently fold in extras, such as nuts & fruit,

Muffins muffin recipes may include cranberries, blueberries, yogurt,, shredded vegetables, or for a fiber boost, substitute ½ c. bran for ½ c. flour. Unsweetened applesauce can also replace oil in quick breads for a low fat option. instead of greasing muffin tins, they can be lined with baking cups fill muffin cups only 2/3 full or they will overflow and have odd shapes test muffins for doneness 5 min. before the end of the baking time by using a toothpick inserted in the center (the toothpick should come out clean)

properly mixed muffins have a rounded, pebbly top with a coarse but tender texture inside improperly mixed muffins have a peaked top with tunnels running through it

Loaf Breads prepared exactly the same as muffins, except they are baked in greased loaf pans Loaf breads are done when they have a crack down the middle, are pulling away from the pan, and can be tapped.

Cooling Muffins and Loaf Breads Don’t remove it from the pan/baking sheet immediately after it comes out of the oven. Give it time to rest and cool. Transfer to a cooling rack after a few minutes. If you move or cut a quick bread too quickly, it will fall apart As the quick bread cools, the structure becomes firm and holds its shape.

Biscuits Biscuit method differs from the muffin method because: Solid Fat is added to dry ingredients before liquids making it have a delicate texture and tender, flaky crust.

Biscuits properly made biscuits have a tender but crisp crust and are an even, light brown color; the inside is slightly moist and creamy white there are two types: ROLLED DROPPED

Biscuits are prepared using the pastry and biscuit method of mixing: 1. Sift together the dry ingredients in a large bowl. 2. Cut in the shortening into the flour until the particles resemble coarse bread crumbs. Cut in: to mix solid fat and flour using a pastry blender or two knives in a cutting motion. Make a well in the center of the flour mixture and add the liquids. Stir JUST until the ingredients are blended which could make the dough pull away from the sides and forms a soft dough. Turn the dough out onto a floured surface to keep the dough from sticking. Too much flour toughens the texture.

Knead (which means to work the dough with your hands) the dough lightly using only your finger tips to keep the fat from melting. Gently fold the dough in half toward you and give it a quarter of a turn. Cont. to knead, fold and no more than 6 or less times. Over working cause tough biscuits. Using a floured rolling pin, roll biscuits out ½” thick. Dip cutter in flour and cut dough with a push down and then twist motion. Place biscuits shoulder to shoulder on baking sheet and press with your thumb for an even rise.

Rolled biscuits: made by rolling out dough ½” thick and cutting it with a biscuit cutter Drop biscuits: made by dropping the dough from a spoon Biscuits are done when they have doubled in size and have golden tops.