Quick Breads
By Valerie Shaw
Quick Breads
1. They are Quick or Fast (<1 Hr.)
2. No Yeast!
3. Baking Powder or Soda
4. Does not need to rise
1. Dough
1. Biscuits
2. Scones
3. Doughnuts
2. Batter
1. Pour
Waffles, Pancakes
2. Drop
Muffins
Characteristics
Flour
Purpose: Gives Structure
Liquid
Purpose: Moistens & Dissolves Ingredients
Salt
Purpose: Gives Flavor
Baking Soda/Powder
Purpose: Leavening Agent (Helps it rise)
Fat
Purpose: Makes it Tender & Gives Flavor
Sugar
Purpose: Gives Flavor & Helps with Browning
Eggs
Purpose: Gives Protein, Color & Leavening
Nutrients
Grains- complex carbohydrate, fiber
 Sugar- simple carbohydrate
 Eggs- protein, iron
 Leavening- none
 Fat- fat
 Flavorings- vitamins, minerals, fiber
 Liquid- vitamins, minerals, water

Gluten: when water is mixed with
flour, the proteins in the flour give
strength and elasticity to batters
and dough's.
Quick Breads
1. They are Quick to make and cook (<1 Hr.)
2. Baking Powder or Soda as the leavening
agent.
4. Does not need to rise
 Includes: pancakes, muffins, cornbread,
zucchini bread, banana bread, etc.
Muffin Method Challenge: Mixing
The Under-Mixed Muffin:
1. Will have low volume.
2. Will have a flat surface.
3. Will be very crumbly.
DRAW THIS:
The Over-Mixed Muffin:
1.
2.
3.
Will have a peaked top.
Will be very tough.
Will have large tunnels in the interior.
DRAW THIS:
Muffin Method of Mixing
1.
2.
3.
4.
Combine all dry ingredients together into
a bowl.
In a separate bowl, blend all of the liquid
ingredients together, (including fat).
Make a well in your dry ingredient bowl
and pour the liquid in the well.
Stir until dry ingredients are moistened.
5. Fill muffin tin 2/3’s full with batter
The Perfect Muffin:
 Will
have a cauliflower, round and pebbly
top.
 Will have some, but few, tunnels in the
interior.
 Will be tender.
DRAW THIS:

Loaf Bread


Lightly browned and have pulled away
slightly from the sides of the pan. The crust
has a center crack and feels firm when
tapped.
Pancakes

Ready to turn when the edges look dry and
the bubbles top start to break.
Difference between Muffin and
Biscuit Method
Biscuit method only makes 3 types of
breads: biscuits, scones, and shortcakes
 Biscuit method adds solid fat to the dry
ingredients before the liquids are lightly
mixed in and then cuts in the fat
 Biscuit uses more flour than liquid to
make a dough, not a batter, that must be
kneaded.

Final Biscuit Doneness
Because of the fat and kneading the
resulting bread is a delicate texture with
a crisp but tender crust. The inside,
slightly steamy and creamy white, peels
apart in wafer thin layers.
 The dough has doubled in size
 Golden brown tops and straight, cream
colored sides.

Biscuit Method of Mixing:
Combine all dry ingredients.
2. Cut-in the fat until there are crumbs.
3. Add the liquid and stir until a dough
forms.
4. Knead the dough so gluten will form.
5. Cut into biscuits with biscuit cutter.
6. Place on a greased cookie sheet.
1.
Kneading: to work a dough with
the palms of the hands to develop
gluten.
2 types of Biscuit method dough


Rolled
Dough is kneaded and
then rolled out to an even
thickness.
Dough is cut to biscuit
size before baking.




Dropped
Have a little more liquid
so the dough is sticky.
The dough is not
kneaded or rolled out
Drop biscuits by large
spoonfuls onto pan
A more mealy less flaky
result
Yeast breads
Take a long time to make
 Leavening agent is yeast.
 Examples: pizza crust, cinnamon rolls,
bread, rolls, etc.

Yeast Breads
1.
Name the basic ingredients in yeast
bread. What is the purpose of
each?
1. Flour: Body / Structure
2. Yeast: Provides leavening to
make light, airy and porous
3. Salt: Flavor and controls yeast
4. Fat: Tenderness
e. Liquid: To dissolve and activate
yeast
f. Sugar: Food for yeast
g. Egg:
Color, texture and nutrients
2.What
is proofing?
• The period of time when the bread is
rising and CO2 is being produced.
3.The function of yeast in leavening is to
produce CO2.
4.What happens if the liquid you add to
the yeast is too hot?
• It will kill it!
What happens if the liquid you add to
the yeast is too cold?
•
It won’t react
6. What affect does salt have on yeast?
•
It controls yeast growth
7. What is the effect of mixing baking
soda with an acid?
•
CO2 is produced
5.
8. What are some common acids
added to foods to help produce
leavening?
a.
b.
c.
d.
e.
f.
g.
Sour Cream
Sour Milk (Buttermilk)
Vinegar
Cream of Tartar
Honey
Molasses
Lemon Juice