Quick Breads

Quick breads are products that have a bread- or cake-like texture

but do not contain yeast.
For example: pancakes, biscuits, muffins, scones, waffles, soda
breads.

Typical ingredients include:

o Flour foundation of quick breads- provides structure
o Eggs provide added volume and structure; a natural leavener
o Fat keep baked products moist and tender; aids in
creaming/mixing
o Sugar -improve flavor and color; also aids in creaming
o Salt strengthens gluten and enhances flavor
o Leavening agent allow quick breads to leaven, or rise
o Liquid adds moisture; allows dry ingredients to be blended into
a batter or dough; helps produce gluten

Quick breads are produced by one of three methods:

A. Biscuit Method: Cut the fat into dry ingredients (_flour__,
Sugar, salt, leavening agent ) then add liquid.
B. Blending Method: combine liquid, sugar, liquid fat and eggs then
add dry ingredients.
C. Creaming Method: Mix sugar and shortening, then add eggs, and
finally add the dry and liquid ingredients alternately.

Types of quick breads:

1. Dough-thicker in consistency; they can be rolled and cut into
shapes prior to baking.
Examples: biscuits and scones
2. Batters-either a pour batter or drop batter
Pour batters vary in consistency. Examples: pancakes or
waffles
Drop batters are so thick they need to be scraped or
dropped from a portion or ice cream scoop to the
cookware. Examples: muffins and loaf breads
 Loaf breads are made from a drop batter or a very thick pour batter.
Baking powder is the chemical leavening agent used. The baked
product should:
1. Have a uniform texture
2. Have a crust that is lightly browned, but not thick
3. Be moist and tender, not tough and dry
4. Have rounded tops with a split down the center

Mixing: Time spent mixing loaf bread batter is crucial. Under mixing
will result in a lumpy batter with dry pockets of flour. Over mixing will
overdevelop the gluten resulting in a tough product with tunnels. MIX
lightly and only long enough to blend all the ingredients.
Flavor: Adding nuts, berries, banana, pumpkin, etc. can alter the
flavor.

Leavenings substance that causes dough and batter to rise.

Double acting baking powder or baking soda are the most common
Purchase in the smallest unit possiblethey will deteriorate.
Store in air-tight containers and keep in a cool, dry place.