Quick BreadsQuick Breads

What is a quick bread?What is a quick bread?

It is a bread leavened by agents that It is a bread leavened by agents that allow speedy baking ,such as air, steam, allow speedy baking ,such as air, steam, baking soda ,and baking powderbaking soda ,and baking powder

Quick BreadsQuick Breads

Cook quickly.Cook quickly. Leavening agent is baking soda/powder.Leavening agent is baking soda/powder. Includes: pancakes, muffins, cornbread, Includes: pancakes, muffins, cornbread,

zucchini bread, banana bread, etc.zucchini bread, banana bread, etc.

Ingredients in quick Ingredients in quick breadsbreads

Grains- whole or flourGrains- whole or flour Sweetener- sugar, honeySweetener- sugar, honey EggsEggs Leavening- baking soda, baking powderLeavening- baking soda, baking powder Fat- oil, butterFat- oil, butter Flavorings- fruit, nutsFlavorings- fruit, nuts Liquid- milk, water, lemon juice, vinegarLiquid- milk, water, lemon juice, vinegar

NutrientsNutrients

Grains- complex carbohydrate, fiberGrains- complex carbohydrate, fiber Sugar- simple carbohydrateSugar- simple carbohydrate Eggs- protein, ironEggs- protein, iron Leavening- noneLeavening- none Fat- fatFat- fat Flavorings- vitamins, minerals, fiberFlavorings- vitamins, minerals, fiber Liquid- vitamins, minerals, waterLiquid- vitamins, minerals, water

Types of quick breadTypes of quick bread

Muffins and BiscuitsMuffins and Biscuits Sandwich breadsSandwich breads

Methods of mixingMethods of mixing

Muffin methodMuffin method

Biscuit methodBiscuit method

The Muffin MethodThe Muffin Method

1.1. Mix dry ingredients.Mix dry ingredients.

2.2. Mix wet ingredients separately.Mix wet ingredients separately.

3.3. Mix wet and dry just barely.Mix wet and dry just barely.

4.4. Spoon the lumpy mixture into paper Spoon the lumpy mixture into paper cups- 2/3 fullcups- 2/3 full

MuffinsMuffins

Muffins should be round Muffins should be round

on top, and pebbly.on top, and pebbly.

Muffins should not have peaks Muffins should not have peaks

or tunnels.or tunnels.

Muffin methodMuffin method

1.1. Measure ingredients, mix dry ingredients and Measure ingredients, mix dry ingredients and liquid ingredients separately. liquid ingredients separately.

2.2. Make a well in the dry mixture Make a well in the dry mixture 3.3. Add the liquid ingredients.Add the liquid ingredients.4.4. Mix just until all ingredients are wetMix just until all ingredients are wet

You would use this method to make what You would use this method to make what quick bread products?quick bread products?

video

OvermixingOvermixing

Will create peaks, air spaces and the end Will create peaks, air spaces and the end product will be tough and heavyproduct will be tough and heavy

Biscuit methodBiscuit method

1.1. Measure and combine all dry ingredients together. Measure and combine all dry ingredients together. 2.2. Measure and combine all liquid ingredients. Measure and combine all liquid ingredients. 3.3. cut-in the solid fat into the dry ingredientscut-in the solid fat into the dry ingredients4.4. Make a well in the dry ingredients and add liquid Make a well in the dry ingredients and add liquid

ingredients to the dry ingredients.ingredients to the dry ingredients.5.5. Mix or kneadMix or knead

What does it mean to cut-in?What does it mean to cut-in?

video

Yeast breadYeast bread

What is a yeast bread? Examples?What is a yeast bread? Examples? How does yeast work ?How does yeast work ?

As yeast grows, it gives off CARBON DIOXIDE. The carbon dioxide forms bubbles in the dough. These bubbles make the dough rise.

Yeast breadsYeast breads

Take a long time to makeTake a long time to make Leavening agent is yeast. Leavening agent is yeast. Examples: pizza crust, cinnamon rolls, Examples: pizza crust, cinnamon rolls,

bread, rolls, etc.bread, rolls, etc.

Conventional MethodConventional Method

First yeast is dissolved in warm water to First yeast is dissolved in warm water to activate growth activate growth

Dissolve the yeast in waterDissolve the yeast in water Heat the liquidHeat the liquid Mix in the yeastMix in the yeast Mix in the flourMix in the flour

Quick-mix methodQuick-mix method

Dry yeast is combined with the dry Dry yeast is combined with the dry ingredients then with a liquidingredients then with a liquid

Mix the dry ingredients Mix the dry ingredients Heat the liquidHeat the liquid Beat the doughBeat the dough Add flour Add flour

Kneading yeast breadsKneading yeast breads

What does it mean to knead?What does it mean to knead? What are two different ways you can knead What are two different ways you can knead

dough in the kitchen?dough in the kitchen?

StepsSteps::1.1. TurnTurn2.2. Push Push 3.3. FoldFold4.4. TurnTurn5.5. Knead until dough is glossyKnead until dough is glossy

Letting dough rise:Letting dough rise:

Why?Why? How long?How long? How can we test the dough to see if its How can we test the dough to see if its

ready to shape?ready to shape? Poke dough with 2 fingers- if dent remains-Poke dough with 2 fingers- if dent remains-

readyready

Punching down yeast Punching down yeast dough?dough?

Why?Why?

Shape the doughShape the dough Usually done in pansUsually done in pans

Steps:Steps: Flatten the doughFlatten the dough Roll up the dough Roll up the dough Punch and seal the rollPunch and seal the roll

After the dough has been shaped cover with a dry dish towel After the dough has been shaped cover with a dry dish towel and let it rise again until it doubles in sizeand let it rise again until it doubles in size

http://www.youtube.com/watch?v=ZnA3i1MyB-k&feature=related

Storing Quick BreadsStoring Quick Breads

Room Temperature-Room Temperature- Place quick breads in a plastic Place quick breads in a plastic bag, seal, and store at room temperature for up to 3 bag, seal, and store at room temperature for up to 3 days. days.

Refrigerator-Refrigerator-After the bread has completely cooled, After the bread has completely cooled, wrap it tightly in plastic or foil.  As the bread chills, both wrap it tightly in plastic or foil.  As the bread chills, both the flavor and the moisture permeate the bread.  The the flavor and the moisture permeate the bread.  The bread can be stored in the refrigerator for five to seven bread can be stored in the refrigerator for five to seven days.  days. 

Freezer-Freezer-  Place the wrapped breads in freezer plastic   Place the wrapped breads in freezer plastic bags and freeze them for up to three months.  When bags and freeze them for up to three months.  When ready to use, thaw the loaves in the refrigerator while ready to use, thaw the loaves in the refrigerator while still wrapped.still wrapped.

Get into your lab groups and fill out a Get into your lab groups and fill out a market order for your muffin lab, pour market order for your muffin lab, pour batter labbatter lab

I need 2 different market orders from I need 2 different market orders from each groupeach group

Make sure you stitch jobs each timeMake sure you stitch jobs each time

ResourceResource

Food for today textbookFood for today textbook