Quick Breads Mixing Methods What are Quick Breads

Quick Breads Mixing Methods

What are Quick Breads? Quick Breads - A bread made with a leavening agent such as baking powder or baking soda. -Quick Breads require no leavening period before baking.

Quick-breads encompass a large family of baked goods including fruit and nut loaves, muffins, scones, biscuits, pancakes, waffles, crepes, coffeecake, popovers, and more. What quick-breads have in common is that they have little gluten structure because they are mixed only enough to moisten the dry ingredients. They also need to be removed from the oven immediately when done and cannot cool in their pans or they'll get soggy.

Mixing Methods for Quick Breads There are 2 techniques for making quick breads. The Muffin Method The Biscuit Method and

1. The Muffin Method A. Combine dry ingredients in one bowl, mixing well. C. Combine liquid ingredients in another bowl, mixing well. B. Make a well in the center of the dry ingredients. D. Pour the liquid ingredients into the well at once and mix by hand with a wooden spoon, just enough to blend. DO NOT OVERMIX. The batter should be still lumpy don't try and smooth it.

The Muffin Method is used to make batter for • pancakes • some coffeecakes • muffins • fruit and nut loaves

2. The Biscuit Method A. Sift dry ingredients together in a bowl. B. Cut the fat into the dry ingredients until the particles are the size of peas or coarse bread crumbs. Cutting in disperses fine fat particles throughout the mixture. C. Make a well in the center of the mixture. D. Combine liquid ingredients in another bowl, mixing well. E. Pour the liquid ingredients into the well at once and mix by hand just enough to moisten the dry ingredients. DO NOT OVERMIX.

The Biscuit Method is used to make batter for • biscuits • scones • shortcakes

Nutrients in Quick Bread The nutrients will vary depending on the type of quick bread and may include: • Water • Carbohydrates • • Fat Protein Vitamins A & C Minerals calcium & iron