Foods

Quick Breads Notes

What is a Quick Bread?

• A quick bread is one that takes a short amount of time to prepare and bake.– Biscuits– Muffins– Pancakes

Function of Ingredients

• Liquids—milk and water– Used to moisten dry ingredients

• Flour– Used to give structure

• Eggs– Used to give structure, flavor, and richness

Function of Ingredients:

• Fats—solid or liquid such as shortening, margarine, butter, and oil– Gives tenderness, flakiness, richness, and

flavor• Baking soda + acid

– Leavening agent (makes it rise)

Function of Ingredients:

• Baking Powder– Leavening agent (makes it rise)

• Sugar– Gives flavor (sweetens) and tenderness

Biscuits

• Preparation– Cut in shortening to resemble small peas, stir

with spoon, do not overmix– Mix dry and liquid ingredients all at one time

• Mixing– Roll out with rolling pin, cut with glass or biscuit

cutter• Cooking

– Make sure oven is preheated to 375 to 475

Muffins

• Mixing– Mix liquid in one bowl– Mix dry in another larger bowl– Make well (hole) in center, add liquid all at

once– Stir with spoon gently and do not overmix

Muffins

• Preparation– Spray or line muffin pan with cupcake liners– Fill muffin cups ½ to 2/3 full

• Cooking– Preheat oven– Fill empty muffin cups with water for even

cooking– Use toothpick to test for doneness

Pancakes

• Mixing– Add all ingredients together and stir gently– Some lumps are ok

• Preparation– Pour by cupfuls onto hot pan

Pancakes

• Cooking– Use very hot nonstick griddle or skillet– Pour batter– Flip when edges get dry and bubbles form on

top

Characteristics of High Quality Biscuits

• Tender• Light and fluffy• Lightly brown• Flaky• Pleasing flavor

Characteristics of High Quality Muffins

• Tender• Lightly browned top• No tunnels (inside the muffins) or peaks

(on top)• Moist• Pleasing flavor

Characteristics of High Quality Pancakes

• Tender• Lightly brown• No clumps• Fluffy and light

Always Remember…

• Ingredients are proportional• Baking is a science!• Do not change ingredient amounts!!!

Always Preheat the Oven…

• So that the rising process occurs properly and the products do not overcook

What is a Leavening Agent?

• It causes a product to rise• Yeast, baking soda, and baking powder

Kneading

• To push with your hands to smooth the dough.

• ONLY knead 8-10 times…or your biscuits will be tough!

Rolled or Dropped?

• Some biscuit dough is rolled and cut with biscuit cutters or the rim of a glass.

• Some biscuit dough has more liquid and is dropped onto the pan. – Can also be used as a dumpling in a stew.

Does the Size of the Pan Matter?

• Cooking time needs to be increased for larger pans and decreased for smaller pans.– Example: A recipe written for 2 inch muffins

will not take as long to cook if you bake it in a loaf pan.

What about the Color of the Pan???

• The temperature should be lowered 25 degrees for a dark coated pan.

• A dark pan absorbs more heat.

What Ingredients Can be Added?

• Fruits• Nuts• Spices• Extracts• Cheese

Sifting Flour

• Flour today is sifted in the processing plant.

• If the recipe calls for it, sift BEFORE you measure!

• Some recipes do not require the air necessary in sifted flour.

Types of Flour?• Self-rising (has leavening agents added)• Plain or all-purpose• Bleached or unbleached• Whole wheat• Bread flour• Cake flour• Rye flour• Oat flour• Rice flour

Other Types of Quick Breads

• Pita Bread (Mediterranean)• Cornbread (Southern USA)• Crepes (France)• Tortillas (Latin America)• Matzo (Jewish)

Non-Quick Breads

• Yeast breads• Croissants• Loaf bread• French bread• Bagels• English muffins• Sourdough bread