Quick Breads

Creative Foods

What are some examplesof quick breads?

Quick Breads• Biscuits• Muffins• Popovers• Cream puffs• Pancakes• Waffles• Coffee cakes• Banana bread

Batters vs. Doughs• Quick breads may be made from either

batters or doughs (both are mixtures of flour and liquid)

• Batters: higher proportion of liquid to flour– Pour batters (example: pancake batter)– Drop batters (example: biscuit batter)

• Doughs: higher proportion of flour to liquid

Quick Bread IngredientsINGREDIENT FUNCTION

Flour Gives structure

Leavening AgentsMake baked products riseChemical agents: Baking soda & baking powder produce CO2

Natural agents: Air & steam

Liquids Moisten & dissolve dry ingredientsMix with flour protein to form gluten

Fat Tenderizing agent

Eggs Help incorporate air when beatenAdd color, flavor, and contribute to structure

Sugar Gives sweetness & tenderizes

Salt Adds flavor

Biscuit Method1. Sift dry ingredients together2. Cut cold fat into dry mixture3. Add liquid all at once and stir until

dough forms a ball

Muffin Method1. Measure dry ingredients into a

mixing bowl2. Make a well in the center of dry

ingredients3. In a separate bowl, combine beaten

eggs with milk & melted fat4. Pour liquid mixture into well5. Stir just until dry ingredients

are moistened

Tips for Preparing Quick Breads

• Butter should be cold

• Do not overmix quick breads!Mix just until dry ingredients are moistened

• For a softer crust, place biscuits & scones close together on baking sheetFor a crispier crust, place about 1 inch apart

• Remove from oven when top and bottom crusts are an even golden brown

Storing Baked Products

• Freshly baked items can be wrapped and stored at room temperature for several days

• Baked items can also be tightly wrapped and stored in the freezer for several months

Freezing bread prevents the growth of what?