quick & yeast breads chapter 43. quick breads bread leavened by agents that allow speedy baking,...

QUICK & YEAST BREADSChapter 43

Quick Breads

• Bread leavened by agents that allow speedy baking, such as air, steam, baking soda and baking powder. • Two major types of quick breads- biscuits and muffins

• Examples include- banana bread, buttermilk biscuits and blueberry muffins

Testing for Doneness• Muffins

• Lightly browned with rounded, pebbly tops• Should ‘bounce back’ if touch lightly

• Loaf Breads• Lightly browned and have pulled away slightly from the sides of the

pan. • Should have a center crack and firm feel when tapped. • Fork or toothpick should come out clean after inserted in the middle

• Pancakes• Turn pancakes when the edges look dry and bubbles start to break

on top• Cook until the underside is golden

Types of Biscuits• Rolled

• Lightly kneaded, then rolled out to an even thickness, and cut into biscuit size before baking

• Knead: means to work dough with the hands to combine ingredients and develop gluten.

• Drop• Is made with more liquid in proportion to flour.• It is stickier • Spoon large spoonfuls of dough onto a greased cookie sheet

Yeast Breads• Bread leavened with yeast

• Examples include: sandwich bread, bagels, pretzels, pizza crust

• Dough must be well kneaded and allowed to rise before baking

• Yeast ferments to create carbon dioxide and alcohols which causes the dough to rise