Quick Breads

What are quick breads? There are 2 leavening agents that are used in baking: chemical (baking soda & baking powder) yeast Quick breads are any bread product that is made with a chemical leavening agent. They are referred to as quick because unlike yeast, chemical leaveners do not need time to proof or rise before they are baked.

Examples of Quick Breads

Baking Soda vs. Baking Powder Baking Powder = Baking soda + Acid (Usually Cream of Tartar). Baking Soda aka Sodium Bicarbonate. Aids in browning. Why baking powder? The acid helps counteract the reactions from other ingredients.

The 3 Basic Mixing Methods The Blending Method The Creaming Method The Biscuit Method

The Blending Method Dry & wet ingredients are measured separately. They are then combined by mixing with a spoon Careful not to over mix Example: Muffins

The Creaming Method Butter & sugar are creamed first until light and fluffy Eggs and other liquids added next Dry ingredients are added last Example: cakes & cookies

The Biscuit Method Cuts chilled fat into dry ingredients using a pastry cutter or food processor Using Bisquick eliminates this step Examples include: biscuits, pie crusts, scones and shortcakes

Evaluating Muffins Evaluation of muffins appearance, tenderness, texture, and flavor can tell us what may have gone wrong in the cooking or baking process. Why? To learn from mistakes and avoid them in the future

Appearance Good muffin: Golden brown, rounded top Mistake Muffin: Bumpy, uneven top Caused by … Over mixing Too cool of an oven (not preheated) Too hot of an oven

Texture Good Muffin: Uniform, moist, no tunnels Mistake muffin: Tunnels or holes Caused by… Over mixing (too much air) Too much flour Baked too long

Flavor Good Muffin: Slightly sweet (it’s not a cupcake) Mistake muffin: Sour, bitter Caused by… Too much baking powder/baking soda Old ingredients