1. Quick & Yeast Breads
Chapter 43

2. Quick Breads
Bread leavened by agents that allow speedy baking, such as air, steam, baking soda and baking powder.
Two major types of quick breads- biscuits and muffins
Examples include- banana bread, buttermilk biscuits and blueberry muffins

3. Testing for Doneness Muffins Loaf Breads Pancakes
Lightly browned with rounded, pebbly tops
Should ‘bounce back’ if touch lightly
Loaf Breads
Lightly browned and have pulled away slightly from the sides of the pan.
Should have a center crack and firm feel when tapped.
Fork or toothpick should come out clean after inserted in the middle
Pancakes
Turn pancakes when the edges look dry and bubbles start to break on top
Cook until the underside is golden

4. Types of Biscuits Rolled Drop
Lightly kneaded, then rolled out to an even thickness, and cut into biscuit size before baking
Knead: means to work dough with the hands to combine ingredients and develop gluten.
Drop
Is made with more liquid in proportion to flour.
It is stickier
Spoon large spoonfuls of dough onto a greased cookie sheet

5. Yeast Breads Bread leavened with yeast
Examples include: sandwich bread, bagels, pretzels, pizza crust
Dough must be well kneaded and allowed to rise before baking
Yeast ferments to create carbon dioxide and alcohols which causes the dough to rise