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
Quick Bread Ingredients
Ingredients Used
Liquids-milk, water
Function of Ingredient
Moisten dry ingredients
A1.01_c PPT The Pathway to Kitchen Safety 4
Quick Bread Ingredients
Ingredients Used
Eggs
Function of Ingredient
Gives flavor, richness & color
Add some structure
Eggs are considered to be liquid ingredients
A1.01_c PPT The Pathway to Kitchen Safety 5
Quick Bread Ingredients
Ingredients Used
Fats
• Solid: shortening, margarine, butter
• Liquid: oil or melted solid fats
Function of Ingredient
Gives tenderness
Flakiness
Richness, flavor
Using liquid fat in place of solid fat will cause air to be lost, making the final product heavier
6
Quick Bread Ingredients
Ingredients Used, con’t
Sugar
Function of Ingredient
Gives flavor
Tenderness
Adds color
7
Quick Bread Ingredients
Ingredients Used, con’t
Leavening agents
• Baking soda
• Baking powder
Function of Ingredient
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
8
Quick Bread Ingredients
Ingredients Used, con’t
Salt
Function of Ingredient
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
11
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
A1.01_c PPT The Pathway to Kitchen Safety 14
A1.01_c PPT The Pathway to Kitchen Safety 15
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.
17
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
18
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.
19
Muffins often have ingredients added to change their flavor?
Fruits
Nuts
Spices
Extracts
Cheeses
20
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.
21
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
23
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.
24
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
29
A1.01_c PPT The Pathway to Kitchen Safety 30