Quick Breads

What are quick breads?

Quick breads are food products which contain the same basic ingredients

The proportion of the ingredients and the mixing method determine the end product.

Two main ingredients in quick breads are Flour

Liquid

Why do we call them QUICK breads?

Quick Breads rise faster than yeast breads because of the type of

leavening agent used.

* Leavening agents are ingredients that produce gases in batters and doughs. These gases make baked products

rise.

The primary leavening agents in quick breads are:

Baking Soda Baking Powder

Baking Soda

Baking soda has a bitter taste unless the recipe contains a food acid.

ex. Yogurt, buttermilk, sour cream.

Quick breads are found in the Grains group of MyPyramid, which

recommends approximately 6 oz. daily.

Breads are considered a good source of “B” vitamins

Vitamin B1Thiamine

Vitamin B2Riboflavin

Vitamin B3Niacin

Vitamin B5Pantothenic acid

Vitamin B6Pyridoxine

Vitamin B7Biotin

Vitamin B9Folic acid

VitaminB12Cyanocobalamin

Quick breads may be grouped by the batter or dough made.

Pour

Drop

Soft Dough

Pour Batter

Thin pourable batter, large amounts of liquid .

Pour batters include

Pans

Pancakes are made on a coated griddle

Waffles are made in a coated waffle iron

Crepes are made in a coated omelet pan

How to tell if the pan is preheated

Test preheated pan for readiness by dropping a few drops of water on the pan, if water sizzles, pan is hot.

Cooking Crepes Crepes are made by pouring batter

into pan then swirling to a thin pancake, covering pan.

The term “set” refers to batters that have been heated to the point of cooked- no longer shiny

Cooking Pancakes Pour pancake batter onto preheated griddle,

pouring in the center of each circle.

Grease pan when preheating

Cook on Medium heat

Turn pancake ONLY when bubbles come to the surface and break

Lifting or checking pancakes for doneness results in dry, overcooked, dense, tough product.

Once pancakes are turned over, cook only for a short time, until brown

Pancakes should be served immediately or stored in a refrigerator or freezer between layers of waxed paper.

Cooking Waffles Waffle batter is thicker than pancake batter,

less liquid and more flour.

Place a ladle full of batter in the center of the waffle iron.

Waffles are done when steam slows down and edges are lightly brown.

Use a coated spatula to help remove the waffle away from the iron when done cooking.

Drop Batter

Are stiff, high proportion of flour Drop from a spoon

Drop Batters Include:

Muffins

Coffeecakes

Fritters

Soft Doughs

Have a higher proportion of flour to liquid

Can be shaped by hand.

Soft Doughs Include:

Biscuits

Donuts

Shortcake

Scones

The muffin method of mixing has two basic steps

Mix all dry ingredients in one bowl

Mix all liquid ingredients in another bowl

Combine all ingredients together, stir very lightly only until ingredients are just moistened

The biscuit method of mixing has two basic steps. Mix all dry ingredients

together

Drop in fat (shortening or butter)

Cut in fat with pastry cutter to break into small, pea sized pieces

Gently add liquid and toss mixture with a fork

Knead slightly, form dough by rolling or shaping with hands

Quick breads require little mixing

They should be mixed just until ingredients are moistened.

Over mixing of ingredients causes products that are compact and tough with large tunnels and peaks.

The End