Quick Breads & Yeast

Breads
 Quick Breads

Quick breads are quick and easy to make. They don’t

require kneading and usually use baking powder as a
leavening agent.

 High in carbohydrates, protein, B vitamins

and iron. Some quick breads can be high in
fat.

 Examples of quick breads are muffins,

biscuits, pancakes, corn bread,
 Muffin Method
 Muffin method:
Mix all dry ingredients in one bowl and make a
well in the center.
Mix all liquid ingredients in separate bowl and
then pour them in the dry ingredient bowl.

 Do not over mix

 Mixture should be lumpy
 A properly mixed muffin should have a rounded, pebbly top
 Loaf Breads

Many quick loaf breads are mixed in the same

manner as muffins.
 Usually baked in greased loaf pans.

If bread contains fruits or nuts, the bottom of the

pan should be lined with parchment paper.
 Biscuits

 Biscuits are delicate, have a crisp crust, and peels apart in tender layers.

 2 kinds of biscuits:
 Rolled- rolling out dough ½ inch thick and cutting with a
biscuit cutter. If you do not have a biscuit cutter, use the rim of
a water glass.

 Dropped- dough is dropped with spoon. These contain more

liquid and are too sticky to roll.

- Both are made using the pastry and biscuit method of mixing.