The Pathway to Kitchen Safety

Quick Breads

1

What is a Quick Bread?

A Quick Bread is one that takes a short

amount of time to prepare and bake.

2

Quick Bread Ingredients

Ingredients Used

Flour

• all-purpose

• self-rising

Function of Ingredient

Gives structure

• use for most baking

• contains salt & baking powder-great for most quick breads

3


Ingredients Used

Liquids-milk, water


Moisten dry ingredients

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Ingredients Used

Eggs


Gives flavor, richness & color

Add some structure

Eggs are considered to be liquid ingredients



Ingredients Used

Fats

• Solid: shortening, margarine, butter

• Liquid: oil or melted solid fats


Gives tenderness

Flakiness

Richness, flavor

Using liquid fat in place of solid fat will cause air to be lost, making the final product heavier

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Ingredients Used, con’t

Sugar


Gives flavor

Tenderness

Adds color

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Leavening agents

• Baking soda

• Baking powder


Make baked products rise

• Work with acid ingredients

• Single acting: only react when heated in oven

• Double acting: reacts to liquid, then reacts to heat of oven

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Salt


Flavor (can be left out of quick breads, if desired)

9

WHAT IS A LEAVENING

AGENT?

A leavening agent causes a product

to rise.

Baking powder

Baking soda

Yeast

Most quick breads use baking

powder or baking soda.

Most yeast breads use yeast.

10

DIFFERENT TYPES OF QUICK

BREADS

Biscuits

Muffins

Pancakes

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BISCUITS Sift together/mix dry ingredients

Cut the shortening into flour it looks like peas or coarse bread crumbs

Make a well in dry ingredients

Add the liquids

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

12

13



DO ALL BISCUITS HAVE TO

BE ROLLED OUT?

No, drop biscuits have more liquid and need

to be dropped of the spoon onto the

baking pan.

16

WHAT DOES IT MEAN TO

“KNEAD THE DOUGH” IN A

RECIPE?

Kneading means to work the dough with your

hands to make it smooth and more elastic.

Cut biscuits are kneaded, as well as most

yeast breads.

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Muffins

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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Muffins PREPARATION

Spray or line muffin pans with liners

Fill muffin cups only ½ to 2/3 full. To get a

consistent amount , use a portion scoop.

COOKING

Make sure oven is preheated

Fill empty muffin cups with water for even

cooking.

Use toothpick to check for doneness.

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Muffins often have ingredients added to change their flavor?

Fruits

Nuts

Spices

Extracts

Cheeses

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Pancakes

MIXING

Same method as muffins. Mix together quickly,

some lumps are ok.

PREPARATION

Pour by cupful or portion 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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WHAT ARE OTHER QUICK BREADS I COULD PREPARE AND EAT?

Pita bread(Mediterranean)

Cornbread(Southern US)

Crepes(French)

Tortillas(Latin American)

Matzo(Jewish)

22

How Do I Know If My Quick

Bread Are Of High Quality?

Biscuits:

Tender

Light, Fluffy

Light Brown

Flaky

Pleasing Flavor

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Muffins:

Tender

Lightly Brown

Top

No Tunnels or

Peaks

Moist, Pleasing

Flavor

Pancakes:

Tender

Lightly brown

No clumps

Fluffy and

light

WHY IS IT IMPORTANT TO

PREHEAT THE OVEN WHEN

MAKING BREADS?

If the oven is not preheated, the rising process

will not develop properly and the products

will be too flat or oddly shaped.

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WHAT IMPORTANT COOKING PRINCIPLE

CHANGES BASED ON THE SIZE OF THE PAN USED

WHEN MAKING QUICKBREADS?

The cooking time will need to be somewhat

increased for larger pans and somewhat

decreased for smaller pans.

For example, a recipe written for 2 inch

muffins will take less time if you bake it in

a mini-muffin pan. It will take longer if you

bake it in an oversized muffin pan.

25

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.

26

DO ALL RECIPES REQUIRE

THE FLOUR TO BE SIFTED?

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.

27

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

28

WHAT ARE EXAMPLES ON NON-

QUICK BREADS?

Yeast breads

Croissants

Loaf bread

French bread

Bagels

English muffins

Sourdough bread

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The Pathway to Kitchen Safety