1. QUICK BREADS

2. 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.

3. 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.

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

5. 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

6. 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,

7. 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)

8. 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

9. 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.

10. 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.

11. 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.

12. 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

13. 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.

14. 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.

15. 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.