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Chapter 45 Quick & Yeast Breads

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1 Chapter 45 Quick & Yeast Breads

2 Quick Breads… Leavened by agents that allow immediate baking
Ex: baking soda, air, steam, and baking powder

3 Muffin Method Measure all ingredients accurately
Sift the dry ingredients together Make a well in the center of the dry mixture

4 Muffin Method (con’t) In a small bowl – beat all liquid ingredients until well blended Pour the liquid all at once into the well in the dry ingredients Fold in the dry ingredients until they are moistened Batter should be lumpy

5 Muffin Method (con’t) Pancakes, muffins, coffee cakes, and fruit and nut loaves should be made using the muffin method Over-mixing can cause a chewy, heavy texture or muffins with tunnels and peaks on the top

6 Biscuit Method Used for biscuits, scones, and shortcakes
Involves a higher ratio of flour to liquid – making a dough rather than a batter

7 Biscuit Method (con’t)
Measure ingredients accurately Sift the dry ingredients into a large bowl Cut the fat into the flour using a pastry blender

8 Biscuit Method (con’t)
Make a well in the center of the dry ingredients Add liquids all at once Mix until the dry ingredients are just moistened

9 Rolled Biscuits Always mixed by the biscuit method
Kneading – working the dough with the hands to combine ingredients and develop gluten

10 Drop Biscuits Have more liquid in proportion to flour
Muffin method may be used for mixing – shape will be less symmetrical

11 Yeast Breads… Leavened with yeast – breads must be well kneaded and allowed to rise before baking

12 How it works… Alcohol and carbon dioxide gas are produced in a process called fermentation As the gas leavens the bread, it forms more gluten and creates flavorful compounds

13 Kinds of Yeast Breads… Basic white bread Batter bread
Sweet white bread Whole grain bread Sourdough bread

14 Mixing Yeast Breads… Conventional method – yeast is first dissolved in warm water to activate growth – temperature is CRITICAL

15 Mixing (con’t) Quick Mix Method – combines dry yeast with the dry ingredients. An electric mixer may be used to help develop gluten.

16 Kneading… Yeast dough must be kneaded to develop a strong gluten structure that holds up when the dough rises

17 Rising… Allows yeast colonies to multiply and flavors to develop
Choose a warm place for dough to rise – 75 to 85 degrees is ideal Avoid drafts and allow to rise until it doubles – usually 1 to 1 ½ hours

18 Punching Down… After the dough has risen – it must be “punched down”
This allows excess gas to escape making the dough easier to shape

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