Quick Breads
Creative Foods
What are some examplesof quick breads?
Quick Breads• Biscuits• Muffins• Popovers• Cream puffs• Pancakes• Waffles• Coffee cakes• Banana bread
Batters vs. Doughs• Quick breads may be made from either
batters or doughs (both are mixtures of flour and liquid)
• Batters: higher proportion of liquid to flour– Pour batters (example: pancake batter)– Drop batters (example: biscuit batter)
• Doughs: higher proportion of flour to liquid
Quick Bread IngredientsINGREDIENT FUNCTION
Flour Gives structure
Leavening AgentsMake baked products riseChemical agents: Baking soda & baking powder produce CO2
Natural agents: Air & steam
Liquids Moisten & dissolve dry ingredientsMix with flour protein to form gluten
Fat Tenderizing agent
Eggs Help incorporate air when beatenAdd color, flavor, and contribute to structure
Sugar Gives sweetness & tenderizes
Salt Adds flavor
Biscuit Method1. Sift dry ingredients together2. Cut cold fat into dry mixture3. Add liquid all at once and stir until
dough forms a ball
Muffin Method1. Measure dry ingredients into a
mixing bowl2. Make a well in the center of dry
ingredients3. In a separate bowl, combine beaten
eggs with milk & melted fat4. Pour liquid mixture into well5. Stir just until dry ingredients
are moistened
Tips for Preparing Quick Breads
• Butter should be cold
• Do not overmix quick breads!Mix just until dry ingredients are moistened
• For a softer crust, place biscuits & scones close together on baking sheetFor a crispier crust, place about 1 inch apart
• Remove from oven when top and bottom crusts are an even golden brown
Storing Baked Products
• Freshly baked items can be wrapped and stored at room temperature for several days
• Baked items can also be tightly wrapped and stored in the freezer for several months
Freezing bread prevents the growth of what?