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