1. A QUICK WRITE…  On a half sheet of paper please write…  What do you think makes a quick bread different from any other bread?  Your favorite type of quick bread  If you don’t know, guess!  On a half sheet of paper please write…  What do you think makes a quick bread different from any other bread?  Your favorite type of quick bread  If you don’t know, guess!

2. Preparing Quick Breads

3. One type of baked bread is quick breads :  Quick Breads are raised or increased in volume while baking due to a chemical reaction.  These breads include muffins, Biscuits, pancakes, cakes, cookies, and breakfast loaf breads. One type of baked bread is quick breads :  Quick Breads are raised or increased in volume while baking due to a chemical reaction.  These breads include muffins, Biscuits, pancakes, cakes, cookies, and breakfast loaf breads.

4. A Few Flavors of Quick Breads… Pumpkin Bread Country Biscuits Blueberry Pancakes Cream Puffs Sweet Potato Pecan Bread Herb and Cheese Muffins Pear Hazelnut Loaf Banana Bread Ice Cream Bread (2 Ingredients…) Pumpkin Bread Country Biscuits Blueberry Pancakes Cream Puffs Sweet Potato Pecan Bread Herb and Cheese Muffins Pear Hazelnut Loaf Banana Bread Ice Cream Bread (2 Ingredients…) Cranberry Scones Salted Carmel Muffins Bacon Apple Pancakes Nutella Banana Crepes Chocolate Éclairs Chocolate Peanut Butter Bread Rocky Road Bread And SO MANY MORE!!!!!

5. CHEMICAL LEAVENING AGENTS The way these baked goods are raised is by the use of CHEMICAL LEAVENING AGENTS Baking Soda— Baking Soda— Baking soda, when mixed with an acid, releases carbon dioxide gas, which is trapped in the dough. The acid can be provided by milk, buttermilk, cocoa, molasses, and cream of tartar. Baking Soda— Baking Soda— Baking soda, when mixed with an acid, releases carbon dioxide gas, which is trapped in the dough. The acid can be provided by milk, buttermilk, cocoa, molasses, and cream of tartar.

6.  Baking Powder— -Baking soda that has been mixed with an acid (cream of tartar). -Only the moisture provided by the dough is needed to start the chemical reaction that produces gas *As the batter or dough is heated, baking powder will cause additional rising  Baking Powder— -Baking soda that has been mixed with an acid (cream of tartar). -Only the moisture provided by the dough is needed to start the chemical reaction that produces gas *As the batter or dough is heated, baking powder will cause additional rising

7. More About Leavening Agents  Why do leavening agents work? Why do leavening agents work?

9. Quick breads can be in the form of a…  dough that can be shaped by hand or stiff enough to be cut into shapes for baking. or  Batter: mixture which has an even proportion of liquid and dry ingredients which makes it pourable. Quick breads can be in the form of a…  dough that can be shaped by hand or stiff enough to be cut into shapes for baking. or  Batter: mixture which has an even proportion of liquid and dry ingredients which makes it pourable.

10.  Quick breads characteristically have a soft, tender texture due to…  Increased amounts of moisture in quick breads  They contain a good amount of shortening or fat  The way they are prepared  Quick breads characteristically have a soft, tender texture due to…  Increased amounts of moisture in quick breads  They contain a good amount of shortening or fat  The way they are prepared

11.  Gluten is a protein in wheat products, including flour, which makes bread dough able to stretch and rise.Quick bread The more the batter or dough is worked, the tougher and more elastic (and less tender) it becomes. Yeast bread  Gluten is a protein in wheat products, including flour, which makes bread dough able to stretch and rise.Quick bread The more the batter or dough is worked, the tougher and more elastic (and less tender) it becomes. Yeast bread

12.  Beating or kneading the dough causes the gluten in the wheat to develop  Over beating causes too much gluten to develop.  Beating or kneading the dough causes the gluten in the wheat to develop  Over beating causes too much gluten to develop.

13.  When quick breads are beaten or stirred too long, they will develop holes or tunnels and be poorly shaped. The texture will be tough and chewy.  The Muffin Man The Muffin Man

14. Steam as a Leavening Agent  Cream Puffs are a quick bread raised by steam. The steam is created during the baking process when the liquid in the recipe is heated to form steam and the dough expands.  Cream Puffs are a quick bread raised by steam. The steam is created during the baking process when the liquid in the recipe is heated to form steam and the dough expands.

15.  In steam raised quick breads, the batter is called a Pate a Choux (POHT ah shoo). The paste or thick batter is cooked on the stove top before baking.Croquembouche Used to make éclairs, cream puffs, and other pastries. Éclair  In steam raised quick breads, the batter is called a Pate a Choux (POHT ah shoo). The paste or thick batter is cooked on the stove top before baking.Croquembouche Used to make éclairs, cream puffs, and other pastries. Éclair

16. Crepes  Crepes are a quick bread because they are cooked immediately after mixing, but they do not have a leavening agent because they are paper thin.  They can be filled with A sweet filling or a meat filling.  Crepes are a quick bread because they are cooked immediately after mixing, but they do not have a leavening agent because they are paper thin.  They can be filled with A sweet filling or a meat filling.

17. Lets Talk About Pancakes…  A place in Hawaii called MAC 24/7 has just the challenge for you!  Challenge: Eat 3, 14″ pancakes topped with either blueberries, walnuts and chocolate chunks; pineapple, coconut and macadamia nuts; or cinnamon streusel w/ vanilla glaze.  Time Limit: 90 Minutes People: 1  Prize: Pancakes are free, winners receive an official shirt and photo on the Wall of Fame and website.  Rules: You have 90 minutes to complete the challenge and may not leave your seat.  A place in Hawaii called MAC 24/7 has just the challenge for you!  Challenge: Eat 3, 14″ pancakes topped with either blueberries, walnuts and chocolate chunks; pineapple, coconut and macadamia nuts; or cinnamon streusel w/ vanilla glaze.  Time Limit: 90 Minutes People: 1  Prize: Pancakes are free, winners receive an official shirt and photo on the Wall of Fame and website.  Rules: You have 90 minutes to complete the challenge and may not leave your seat.

18. Cooking Pancakes  Good Eats: Pancakes Good Eats: Pancakes  Good Eats: Pancakes Good Eats: Pancakes

19. Things to Remember… Cook pancakes on a medium heat. If it’s too hot you’ll burn them and have a battery center. When bubbles start to set, not just form, on top of the pancake they’re ready. When mixing pancake batter we use the muffin method: Poor your wet ingredients on top of your dry. Mix for only 10 seconds (you want your batter to be lumpy!)