Quick Breads

What is a Quick Bread?

A Quick Bread is one that takes a short amount of time to prepare and bake.

2 Quick Bread Ingredients

Ingredients Used Function of Ingredient

 Flour  Gives structure

• all-purpose • use for most baking

• self-rising • contains salt & baking powder-great for most quick breads

Quick Bread Ingredients

Ingredients Used Function of Ingredient

 Liquids-milk, water  Moisten dry ingredients

A1.01_c PPT The Pathway to Kitchen Safety 4 Quick Bread Ingredients

Ingredients Used Function of Ingredient

 Eggs  Gives flavor, richness & color

 Add some structure

 Eggs are considered to be liquid ingredients

A1.01_c PPT The Pathway to Kitchen Safety 5 Quick Bread Ingredients

Ingredients Used Function of Ingredient

 Fats  Gives tenderness  Flakiness  Richness, flavor

• Solid: shortening, margarine, butter  Using liquid fat in place of

• Liquid: oil or melted solid solid fat will cause air to fats be lost, making the final product heavier

Quick Bread Ingredients

Ingredients Used, con’t Function of Ingredient

 Sugar  Gives flavor

 Tenderness

 Adds color

7 Quick Bread Ingredients

Ingredients Used, con’t Function of Ingredient

 Leavening agents  Make baked products rise

• Baking soda • Work with acid ingredients • Single acting: only react when heated in oven

• Baking powder • Double acting: reacts to liquid, then reacts to heat of oven

8 Quick Bread Ingredients

Ingredients Used, con’t Function of Ingredient

  Salt Flavor (can be left out of quick breads, if desired)

9 WHAT IS A LEAVENING AGENT?

 A leavening agent causes a product to rise.

. Baking powder

. Baking soda

. Yeast

 Most quick breads use baking powder or baking soda.

 Most yeast breads use yeast. 10

DIFFERENT TYPES OF QUICK BREADS

 Biscuits

 Muffins

 Pancakes

11 BISCUITS

 Sift together/mix dry ingredients  Cut the shortening into flour it looks like peas or coarse bread crumbs  Make a well in dry ingredients  Add the liquids  Stir until blended and forms a soft dough  Knead biscuits with your fingers 8-10 times  Roll out, cut, and place in a greased pan 12

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A1.01_c PPT The Pathway to Kitchen Safety 15 DO ALL BISCUITS HAVE TO BE ROLLED OUT?

No, drop biscuits have more liquid and need to be dropped of the spoon onto the baking pan.

16 WHAT DOES IT MEAN TO “KNEAD THE DOUGH” IN A RECIPE?

Kneading means to work the dough with your hands to make it smooth and more elastic. Cut biscuits are kneaded, as well as most yeast breads.

17 Muffins

 Sift together or mix all dry ingredients

 Make a well in dry ingredients

 Beat all liquid ingredients together

 Pour liquid into the well

 Mix to Moisten

 Batter should be lumpy

18 Muffins

 PREPARATION

. Spray or line muffin pans with liners

. Fill muffin cups only ½ to 2/3 full. To get a consistent amount , use a portion scoop.

 COOKING

. Make sure oven is preheated

. Fill empty muffin cups with water for even cooking.

. Use toothpick to check for doneness. 19

Muffins often have ingredients added to change their flavor?

 Fruits

 Nuts

 Spices

 Extracts

 Cheeses

20 Pancakes

 MIXING

. Same method as muffins. Mix together quickly, some lumps are ok.

 PREPARATION

. Pour by cupful or portion scoops into hot pan.

 COOKING

. Get nonstick skillet or griddle very hot, pour on batter and flip when edges get dry and bubbles form on top. 21 WHAT ARE OTHER QUICK BREADS I COULD PREPARE AND EAT?

 Pita bread(Mediterranean)

 Cornbread(Southern US)

 Crepes(French)

 Tortillas(Latin American)

 Matzo(Jewish)

22 How Do I Know If My Quick Bread Are Of High Quality?

 Biscuits:  Muffins:  Pancakes:

 Tender  Tender  Tender

 Light, Fluffy  Lightly Brown  Lightly brown

 Light Brown Top  No clumps

 Flaky  No Tunnels or  Fluffy and Peaks light  Pleasing Flavor  Moist, Pleasing Flavor

23 WHY IS IT IMPORTANT TO PREHEAT THE OVEN WHEN MAKING BREADS?

If the oven is not preheated, the rising process will not develop properly and the products will be too flat or oddly shaped.

24 WHAT IMPORTANT COOKING PRINCIPLE CHANGES BASED ON THE SIZE OF THE PAN USED WHEN MAKING QUICKBREADS?

The cooking time will need to be somewhat increased for larger pans and somewhat decreased for smaller pans. For example, a recipe written for 2 inch muffins will take less time if you bake it in a mini-muffin pan. It will take longer if you bake it in an oversized muffin pan.

25 WHAT COOKING PRINCIPLE MUST BE FOLLOWED WHEN USING A DARK COATED PAN AND WHY?

The temperature should be lowered 25 degrees because a dark pan absorbs more heat.

26 DO ALL RECIPES REQUIRE THE FLOUR TO BE SIFTED?

 No, today flour is sifted much more in the plant where it is processed and some recipes do not require the air necessary in recipes that are sifted.

27 WHAT ARE SOME OF THE KINDS OF FLOUR I CAN USE TO MAKE QUICK BREADS ?

 Self-rising flour

 Plain or all-purpose flour

 Bleached or unbleached flour

 Whole wheat flour

 Bread flour

 Cake flour

 Rye flour

 Oat flour

 Rice flour 28

WHAT ARE EXAMPLES ON NON- QUICK BREADS?

 Yeast breads

 Croissants

 Loaf bread

 French bread

 Bagels

 English muffins

 Sourdough bread

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