2.05 GG_1
 A Quick Bread is one that takes a short amount of time to prepare and bake
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Ingredients Used
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Liquids-milk, water
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Flour eggs
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Fats-solid or liquid such as (shortening, margarine, butter, oil)
Baking soda + acid
Baking powder
Sugar
Function of Ingredient


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
Moisten dry ingredients
Gives structure
Gives structure, flavor, richness
Gives tenderness, flakiness, richness, flavor
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Leavening agent
Leavening agent
Gives flavor (sweetens), tenderness 2

 Biscuits
 Muffins
 Pancakes
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
 Mixing


Cut in shortening to resemble small peas, stir with spoon, do not over mix
Mix dry and add liquid all at once
 Preparation
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Roll out with rolling pin, cut with glass or biscuit cutter
 Cooking
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Make sure oven is preheated
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 MIXING
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Mix liquid in one bowl
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Mix dry in another larger bowl
Make well in center, add liquid all at once.
Stir with spoon gently and do not over mix
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 PREPARATION


Spray or line muffin pans with liners
Fill muffin cups only ½ to 2/3 full. To get a consistent amount, use a proportion scoop.
 COOKING
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Make sure oven is preheated
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Fill empty muffin cups with water for even cooking. Use toothpick to check for doneness.
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 MIXING

Add all ingredients together and stir gently, some lumps are ok.
 PREPARATION

Pour by cupful or proportion 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.
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 Biscuits :  Muffins :

Tender

Tender
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Light, Fluffy
Light Brown

Lightly Brown
Top
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Flaky
Pleasing Flavor
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No Tunnels or
Peaks

Moist, Pleasing
Flavor
 Pancakes:

Tender

Lightly brown
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No clumps

Fluffy and light
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ALWAYS REMEMBER WHEN
MAKING ANY TYPE OF BREAD
OR CAKE:
 Ingredients are proportional. DO NOT change ingredient amounts or product will not turn out correctly.
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 No, some biscuits have more liquid and need to be dropped onto the pan or can be used as a dumpling in a soup or stew.
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WHY IS IT IMPORTANT TO
PREHEAT THE OVEN WHEN
MAKING BREADS?
 It is important to preheat the oven so that the rising process occurs properly and the products to not overcook.
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WHAT DOES IT MEAN TO
“KNEAD THE DOUGH” IN A
RECIPE?
 Kneading means to push and fold over with your hands to smooth and elasticize dough.
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 A leavening agent causes a product to rise.
 Examples:


Baking powder
Baking soda

Yeast
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WHAT IMPORTANT COOKING PRINCIPLE
CHANGES ARE BASED ON THE SIZE OF THE PAN
USED WHEN MAKING QUICKBREADS
?
 The cooking time will need to be increased for larger pans and decreased for smaller pans. An example is a recipe written for 2 inch muffins will not take as long if you were to bake it in a loaf pan.
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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.
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WHAT INGREDIENTS CAN BE ADDED
TO QUICK BREADS TO CHANGE THE
FLAVOR?
 Fruits
 Nuts
 Spices
 Extracts
 Cheeses
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 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.
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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 18

WHAT ARE OTHER QUICK BREADS I
COULD PREPARE AND EAT?
 Pita bread(Mediterranean)
 Cornbread(Southern US)
 Crepes(French)
 Tortillas(Latin American)
 Matzo(Jewish)
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 Yeast breads
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Challah

Croissants

Loaf bread

French bread

Bagels

English muffins

Sourdough bread
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
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Sift together/mix dry ingredients
Cut the shortening into flour until it looks like peas or coarse bread crumbs
Make a well in dry ingredients
Add the liquids

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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
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 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
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