UNIT 9 QUICK BREAD

Non-yeast breads such as nut bread and coffeecake

1. Flour
Several may be used
2. Leavener
Baking powder and acid
Baking soda
3. Fat
Butter or vegetable oil
May be replaced partially with a fat substitute
4. Emulsifier
Egg

Mixing Method: Muffin Method

1. Dry ingredients are measured and stirred together.

2. Fat is melted and combined with other liquid ingredients.
3. Egg is whisked into wet ingredients.
4. Wet ingredients are poured all at once into dry ingredients.
5. Stir only enough to moisten all dry ingredients.
6. Any other ingredients (nuts, dried or fresh fruit, etc.) should be gently stirred in.
7. Batter should be slightly lumpy.
8. Over-stirring will result in peaks and tunnels.
9. Pan should be greased or use paper liners.

Desired Results

1. Uniform in texture.
2. Cell walls of medium thickness.
3. Surface slightly browned.
4. Top has pebbly appearance, rounded but not peaked.
5. Crumb is slightly moist, light, and tender.
6. Bread breaks easily but does not crumble.

Recipes

1. Banana bread
2. Apricot Nut bread
3. Gingerbread
4. Boston Brown bread
5. Pumpkin bread
6. Irish Soda bread
7. Coconut Bread

Notes