1. Quick Bread Ingredients Types: –Flour – all purpose, whole wheat, cake,.. –Fat – butter, margarine, shortening, oil –Leavening – baking powder, baking soda –Sugar – brown, granulated, confectioners, honey, molasses –Liquid – milk, water, juice –Eggs – chicken, duck –Flavorings – vanilla, cinnamon, chocolate,…

2. Ingredients Function –Flour – structure –Fat – tenderizes, moistens, flavor –Leavening – rise –Sugar – browns, tenderizes, flavor –Liquid – dissolves or blends ingredients –Eggs – bind, leaven, color, nutrients –Flavorings - flavor

3. Quick Breads provide: Carbohydrates are the main nutrient The B Vitamins thiamine, riboflavin, niacin The mineral iron Protein from milk & eggs

4. Quick breads are grouped by consistency or thickness of mixture Pour batters :may be poured – pancakes, waffles Drop batters: must be spooned or dropped-muffins Soft dough: Stiff/ must be shaped- biscuits

5. How many quick breads can you name?

6. Which ingredient provides Activates gluten ? Adds Flavor ? Adds structure ? Tenderizes? Binds? Adds Moisture? Browns?Leavens or cause to rise? Provides Color? Adds nutrients?

7. Muffins should have a rounded, pebbly top, coarse, but tender inside No tunnels or peaks!

8. Muffin Method Mix dry ingredients and make a well in the center. Beat all liquid ingredients together in a small bowl until blended. Pour liquid into a well you made with dry ingredients Mix just to moisten the dry ingredients. Do not over mix! Batter should be lumpy!

9. Biscuits should have a tender, but crisp crust and are an even, light brown color. The inside is slightly moist and creamy white, and peels apart in tender layers Cut in: means to mix fat and flour using a pastry blender There are two kinds drop and rolled biscuits.

10. Biscuit Method Mix dry ingredients in large bowl Cut the shortening into the flour until the particles are the size of small peas Make a well in the center of the dry ingredients and all the liquids. Handle the dough as little as possible.

11. Things to remember Grease all baking pans with light coating of fat Preheat oven Fill muffins 2/3 full Place pans in center of oven. Don’t let pans touch

12. Remember to …. Test for doneness after minimum baking time. Remove from pans to cool. Eat immediately as quick breads dry out fast!