1. Understanding Food
Chapter 23:
Quick Breads

2. Preparation of Quick Breads
The first bread eaten by our human ancestors was probably a quick bread, made by adding flour to water and baking the dough on hot stones.

3. Preparation of Quick Breads
Quick breads are called “quick” because they are baked immediately after the ingredients have been mixed.
These breads are leavened during baking, with air, steam, and/or carbon dioxide produced through the action of baking soda or baking powder.
There is no waiting, as in yeast breads, for leavening to take place through the slow fermentation of yeast.

4. Preparation of Quick Breads
The basic ingredients of any bread are:
Flour
Water
Other liquid
Possibly salt
Leavening agent such as:
Baking soda or powder
Quick breads usually contain added fat, eggs, and sugar.

5. Preparation of Quick Breads

6. Preparation of Quick Breads
The two most important considerations when preparing quick breads are:
Consistency of the batter
Cooking temperature
Popovers 1:1
Muffins 2:1
Biscuits3:1
With a 1:1 gluten fails to form well because of the limited interaction between individual gluten strands during mixing. With cream puffs the dough must be viscous enough to stand up in a ball when dropped from the spoon. 1:1 ratio but the egg youls are such effective emulsifying agents that they augmented by starch in the flour, are able to bind all of the fat and liquid in an emulsion within the dough.
In 2:1 (muffins) gluten strands receive enough liquid to cause gluten strands to begin to develop and tend to cling to each other and stretch during mixing. This ratio results in bery rapid gluten development. Overmixing quickly becomes a problem
3:1 flour proteins hydrate more slowly and develop into gluten with greater difficulty. More manipulation is needed. Overmixing can be a problem but not as much so as in a muffin. Change chart to say 2.5 cups flour.
Cake doughnuts may be 4:1

7. Preparation of Quick Breads
The muffin method is the basic method of preparing many quick breads. It consists of three steps:
1. Sift the dry ingredients together.
2. In a separate bowl, combine the moist ingredients.
3. Stir the dry and moist ingredients together with only a few strokes, until the dry ingredients are just moistened but still lumpy.

9. Preparation of Quick Breads
Remember: When kneading quick bread dough is called for, it is very brief, approximately ten strokes.
Overkneading creates too much gluten, which causes the finished bread to be dense and heavy.
Kneading = 10 strokes!

10. Varieties of Quick Breads
Pour Batters
Pancakes
Crepes
Waffles
Popovers

11. Varieties of Quick Breads

13. Varieties of Quick Breads
Drop Batters
Muffins
Muffin Breads
Boston Brown Bread
Corn Bread
Hushpuppies
Tea Breads
Coffee Cakes
Dumplings

14. Varieties of Quick Breads
Doughs
Unleavened Breads
Tortillas
Flour Tortillas
Corn Tortillas
Chapatis
Crisp Flat Breads
Matzo

15. Dumplings

16. Varieties of Quick Breads
Doughs
Biscuits, which are relatively quick to prepare.
They rely on fat for shortening power, and on just the right amount of kneading to increase gluten formation.
The amount of protein in the flour has an influence on whether a biscuit is flaky or not. The higher the protein content, such as with all-purpose, the flakier and the potentially tougher the biscuit will be. It may also produce a biscuit with a darker crust and larger volume than that produced with a biscuit, soft wheat pastry or cake flour. A Southern baker once told me that she sifts the dry ingredients four times and is the reason her biscuits are perfect. I tested it and found that sifting does make a slightly higher, more tender biscuit, but it is not necessary.
Buttermilk, herbs, and other ingredients can be added or substituted to produce variations of the basic biscuit

18. Varieties of Quick Breads
Doughs
Scones contain eggs and milk or cream, which makes them richer than ordinary biscuits.
Their flavor also differs from biscuits because they often contain pieces of dried fruits such as raisins, cranberries, blueberries, apples, apricots, currants, or cherries.