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4JH04PB: Quick Loaf Breads 4JH-04PB UNIT 4 Quick Loaf Breads By Sue Burrier, former Extension Specialist in Foods and Nutrition, and Anna Lucas, Extension Program Specialist for 4-H Revised by Sandra Bastin, Ph.D., R.D., Specialist in Foods and Nutrition, and Rosie Allen, EFNEP Consultant, Gallatin County Introduction You will learn: • The ingredients used in making quick breads and their Quick breads include a variety of breads baked in differ- nutritive value. ent sizes and shapes. One variety is baked in a loaf pan and • To prepare a basic quick bread and variations using served at home as a bread to accompany a meal, as a sand- different fruits, vegetables, nuts, and flavors. wich for a reception or brunch, or even for dessert. Quick • To make quick breads using plain, self-rising, and whole bread is made from a basic batter flavored many different wheat flour. ways. You can add apples, bananas, cranberries, zucchini, • Important tips for successful baking. walnuts, pecans, etc. • The characteristics of good quick bread. • How to store quick loaf breads. You will also: • Do a demonstration to show others what you have learned in this project. • Keep a record of what you have done in this project. • Figure the cost of making a loaf of banana bread. • Assist other 4-H’ers with their bread projects. The Nutritive Purpose of Ingredients Value of Bread FLOUR—An all-purpose flour is generally used in making Quick breads fit in the Bread, Cereal, Rice, and Pasta quick breads, and it is the basic ingredient of quick breads. Group of the Food Guide Pyramid. They give you nutrients All-purpose flour is a blend of hard and soft wheats. Mix that are important to your health and provide energy for quick bread doughs only enough to blend ingredients. work and play. The most important nutrients they provide are carbohydrates, fat, and B vitamins for energy; calcium SUGAR—In addition to giving flavor, sugar increases ten- for strong bones and teeth; and protein for growth and re- derness of bread and restricts the development of gluten. pair. They also provide minerals, including iron. All of the (Gluten is the product formed when you mix flour white flour used in making quick breads is enriched. En- containing a large amount of protein with water. Gluten is richment means that the nutrients lost in the milling pro- desirable for yeast breads because it provides structure for cess—thiamin, riboflavin, niacin, and iron—have been the bread to rise.) Sugar also helps to develop a fine texture. restored. In addition, grain products are now fortified with Always mix sugar well with other ingredients to achieve folate, a B vitamin. good volume. Too much sugar or poor mixing can cause The fruit and nuts you add to quick loaf breads also have bread to fall when removed from the oven. Too much sugar nutritive value. For example, pumpkin has vitamin A, and may also cause a sticky texture and crust. Sugar provides bananas are a good source of potassium. Nuts are a good energy but should be limited to avoid too many calories source of protein. Food Guide Pyramid A Guide to Daily Food Choices Fats, Oils, & Sweets KEY USE SPARINGLY Fat (naturally occurring Sugars and added) (added) These symbols show fat and added sugars in foods. Milk, Yogurt, Meat, Poultry, Fish, & Cheese Dry Beans, Eggs, Group & Nuts Group 2-3 SERVINGS 2-3 SERVINGS Vegetable Fruit Group Group 3-5 SERVINGS 2-4 SERVINGS Bread, Cereal, Rice, & Pasta Group 6-11 SERVINGS Source: U.S. Department of Agriculture/U.S. Department of Health and Human Services 2 and too many cavities. Be sure to brush your teeth after eating sugary products. Activity One of the things you learn in 4-H is to be a smart con- FAT—Fat contributes to tenderness. It also is indirectly sumer—to get the most for your money. Try this activity: responsible for texture of the product because it acts as a Many quick bread recipes call for buttermilk. Suppose carrier for ingredients, such as flavorings and spices. It also you need only one cup of buttermilk, and you don’t want to may contribute its own flavor to the product (for example, buy a quart just to make quick bread. What can you do? the flavor of margarine or butter). Well, dry buttermilk powder is available in many grocery stores. You will usually find dry buttermilk powder near the EGGS—The addition of eggs to a batter helps produce a baking soda and baking powder. (If it isn’t, ask your grocery fine grain and improves flavor, tenderness, and nutritive manager about it.) value. In some instances, eggs add color. They also add pro- Compare the cost of fresh buttermilk and milk made from tein and are an excellent source of vitamin A, the B-vitamin the dry buttermilk. riboflavin, and some iron. 1 quart fresh buttermilk = $ ____________ 1 quart buttermilk made from dry powder = $ ___________ LEAVENING AGENTS—A quick bread is so called be- cause it may be prepared more quickly than yeast breads. Is there much difference in cost? Would it be cheaper to Quick breads are made with baking powder or baking soda. use fresh buttermilk and discard part of it or use buttermilk If you use baking soda, you must use an acid, such as butter- powder? milk, sour milk, cream of tartar, fruit juices, or molasses. __________________________________________ Baking powder and baking soda form carbon dioxide gas much more quickly than yeast and sugar. __________________________________________ Most baking powder is called “double acting” because part of it reacts with moisture and part with heat. Some baking powders react to form gas quickly at room tempera- ture. If this type of baking powder is used, bread should be baked immediately after mixing. Double-acting baking pow- Tips for Baking ders release some carbon dioxide at room temperature; more 1. Always use standard measuring equipment. is released during baking. If a quick bread recipe calls for a 2. Look up any unfamiliar cooking terms, such as “to resting period prior to baking, you will have to use a double- cream.” acting baking powder or a baking powder that reacts at oven 3. Combine ingredients in the order given and bake at the temperature to make your product rise properly. correct temperature. 4. Chop fruits and nuts fine enough to prevent them from SALT—Salt brings out the flavor in most foods and im- sinking to the bottom of the loaf. (This also makes it proves the flavor of sweet foods. easier to slice the baked bread.) You may mix nuts and sticky chopped fruits with 1 or 2 tablespoons of the flour to keep them from sticking together, which causes them LIQUID—You may use milk, water, or juice in making to fall to the bottom of quick loaf bread. quick breads. The purpose of the liquid is to moisten the 5. Use the size loaf pan indicated in the recipe. flour, dissolve the sugar and salt, and cause a chemical re- 6. Test for doneness by inserting a clean toothpick in the action in the baking powder to release the gas necessary for center of the loaf. If it is free of crumbs, it is done; if rising. crumbs cling to the toothpick, bake for a few more Milk or juice contribute flavor and nutrients. In addi- tion, milk aids in browning of the product. minutes and re-test with a new toothpick. 7. After baking, cool bread in pan for time given in recipe. Then remove from the pan and finish cooling on a wire OTHER INGREDIENTS—In addition to the basic in- rack. gredients, various other ingredients are added to quick 8. Cool thoroughly on rack before storing. If the bread is to breads to improve flavor, texture, and color. For example, be frozen, wrap well in moisture-proof paper. If the bread you may add fruits, nuts, dates, figs, raisins, dried apricots, is eaten fresh, place cool bread in plastic bag and store in bananas, pumpkin, cranberries, applesauce, coconut, spices, bread box for no longer than two days or in refrigerator and assorted flavorings. for longer storage. Now, let’s bake. 3 Recipes BANANA NUT LOAF How much did your loaf of bread cost? 1/3 cup shortening 2/3 cup sugar Amount of Ingredient Cost 2 eggs 3 tablespoons buttermilk Flour _________________ ____________ 1/4 teaspoon soda 1 cup mashed ripe bananas (2 or 3) Sugar _________________ ____________ 2 cups sifted self-rising flour Eggs _________________ ____________ 1/2 cup chopped nuts Milk _________________ ____________ Heat oven to 350°F. Grease 9-by-5-by-3-inch loaf pan. Cream shortening and sugar together until fluffy. Beat in Fruit _________________ ____________ eggs, one at a time. Add buttermilk, soda, and bananas; mix to blend. Fold in flour and nuts. Pour into pan and Total ____________ bake about 55 minutes. Cool in pan about 10 minutes. Re- move from pan and cool completely on rack before slicing. NOTE: If using plain flour, increase soda to 1/2 teaspoon and add 1/2 teaspoon salt after soda. Heat oven to 350°F. Grease a 9-by-5-by-3-inch loaf pan. Cream shortening, sugar, and vanilla together until fluffy. Nutrition Facts Blend in remaining ingredients, except cinnamon and 1 Per serving: tablespoon sugar. Pour into prepared pan and sprinkle with 230 Calories cinnamon and sugar. Bake 1 hour. After cooling, this bread 10 gm Fat may be wrapped and frozen. 5 gm Protein 32 gm Carbohydrate NOTE: If using plain flour, sift 3 teaspoons baking powder 310 mg Sodium and 3/4 teaspoon salt with the flour.
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