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

2. 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

3. 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)

4. 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

5. 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

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

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

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

9. salt
Adds flavor

10. 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

11. 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

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

13. 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

14. 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