Quick Bread Ingredients

• Types:– Flour – all purpose, whole wheat, cake,..– Fat – butter, margarine, shortening, oil– Leavening – baking powder, baking soda– Sugar – brown, granulated, confectioners,

honey, molasses– Liquid – milk, water, juice– Eggs – chicken, duck– Flavorings – vanilla, cinnamon, chocolate,…

Ingredients

• Function– Flour – structure– Fat – tenderizes, moistens, flavor– Leavening – rise– Sugar – browns, tenderizes, flavor– Liquid – dissolves or blends ingredients– Eggs – bind, leaven, color, nutrients– Flavorings - flavor

Quick Breads provide:

Carbohydrates are the main nutrient

The B Vitamins thiamine, riboflavin, niacin

The mineral iron

Protein from milk & eggs

Quick breads are grouped by consistency or thickness of

mixture

Pour batters :may be poured – pancakes , waffles

Drop batters: must be spooned or dropped-muffins

Soft dough: Stiff/ must be shaped- biscuits

How many quick breads can you name?

Which ingredient provides

Activates gluten ? Adds Flavor ?

Adds structure ? Tenderizes?

Binds? Adds Moisture?

Browns? Leavens or cause to rise?

Provides Color? Adds nutrients?

Muffins should have a rounded, pebbly top,

coarse, but tender inside

No tunnels or peaks!

Muffin Method• Mix dry ingredients and make a well in the center

.• Beat all liquid ingredients together in a small bowl

until blended.• Pour liquid into a well you made with dry

ingredients• Mix just to moisten the dry ingredients.

• Do not over mix! Batter should be lumpy!

Biscuits should have a tender, but crisp crust and are an even, light brown color.

The inside is slightly moist and creamy white, and peels apart in tender layers

Cut in: means to mix fat and flour using a pastry blender

There are two kinds drop and rolled biscuits.

Biscuit Method

• Mix dry ingredients in large bowl

• Cut the shortening into the flour until the particles are the size of small peas

• Make a well in the center of the dry ingredients and all the liquids.

• Handle the dough as little as possible.

Things to remember

• Grease all baking pans with light coating of fat

• Preheat oven

• Fill muffins 2/3 full

• Place pans in center of oven. Don’t let pans touch

Remember to ….

• Test for doneness after minimum baking time.

• Remove from pans to cool.

• Eat immediately as quick breads dry out fast!