QUICK BREADS

“
When I am in trouble, eating is the only thing that consoles me.
…At the present I am eating muffins because I am unhappy.

”
Besides, I am particularly fond of muffins.
– Oscar Wilde, Irish dramatist and writer (1854-1900)
After studying this unit 2

QUICK BREADS
● You will be able to:
– Use chemical leavening agents properly
– Prepare a variety of quick breads using the
biscuit method, muffin method and creaming
method
– Prepare a variety of griddle cakes, pancakes
and waffles
Quick Breads 3

QUICK BREADS
● Are tender products with a soft crumb.
● Made with chemical leavening agents
● Leavening agents releases gases through
chemical reactions between acids and bases
contained in the recipe. Gases form bubbles/air
pockets throughout the batter. As the product
bakes, gases expand, causing the product rise.
● Proteins in the dough/batter then set around these
air pockets – RISE and TEXTURE.
Chemical Leavening Agents 4

QUICK BREADS
● Baking soda
● Baking powder
– Single-acting
– Double-acting
● Baking ammonia
Mixing Methods 5

QUICK BREADS
● The mixing method that is employed is directly
related to the type and consistency of the fat used
in the recipe
Biscuit Method 6

QUICK BREADS
● Cold solid fat is used
● Creates products that are light and flaky
– Biscuits
– Scones
– Shortcakes
Biscuit Method 7

QUICK BREADS
● Measure all ingredients
● Sift the dry ingredients together
● Cut in the cold, solid fat
● Combine the liquid ingredients, including any eggs
● Add liquid ingredients to dry
- Mix just until ingredients are combined
● Place dough on the bench and knead lightly 5 or 6 times
- Dough should be soft and slightly elastic
- Too much kneading toughens the dough
● Dough is now ready for make-up and baking
Muffin Method 8

QUICK BREADS
● Oil or melted fats are used
● Creates soft, tender, cakelike baked goods
– Muffins
– Loaves
Muffin Method 9

QUICK BREADS
● Measure all ingredients
● Sift dry ingredients together
● Combine liquid ingredients, including melted fat or oil
● Add the liquid to the dry ingredients and stir to combine
– Do not overmix
– The batter will be lumpy
● The batter is now ready for makeup and baking
Creaming Method 10

QUICK BREADS
● Soft but not liquid fats are used
● Comparable to the mixing method used for butter
cakes
● Final product is rich, tender, cakelike with a fine
texture
– Muffins
– Loaves
Creaming Method 11

QUICK BREADS
● Measure all ingredients
● Sift dry ingredients together
● Combine softened fat and sugar in a mixer bowl
– Low speed until color lightens and mixture fluffs
● Add eggs gradually; mix well
● Add dry and liquid ingredients alternately
● The batter is now ready for makeup and baking
QUICK BREADS
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