quick bread

1. CHAPTER 10 (PG. 215 -231)
Quick Breads

2. • Quick breads are quick to
make.
• Leavened by chemical
leaveners and steam.
• Little gluten development is
required.
• Mixing takes a short time.
Quick Bread Basics

3. QUICK BREAD DOUGH MIXTURES
• Soft doughs:
– has 1/3 as much liquid as flour (1part liquid to 3 parts flour)
• Examples: biscuits, doughnuts, scones
• Batters:
– Pour batters: equal amounts of flour to liquid (1:1)
• Examples: waffles, pancakes and popovers
– Drop Batters: twice as much flour as liquid (1:2)
• Examples: muffins, nut breads, coffee cakes

4. INGREDIENTS AND FUNCTIONS
• Flour
– Forms structure when gluten
develops from water and
flour mixture
– Gluten traps air so bread can
increase in volume
• Salt
– Improves flavor
• Leavening agents
– Enable breads to release
carbon dioxide
• Chemical Leavening Agents
– Baking Powder
• Double acting, reacts with heat and
liquid
• Made of soda, acid and fillers
– Baking Soda
• Must use with an acidic ingredient
• Milk
– Contributes flavor and
browning
• Fat
– Tenderness
• Egg
– Adds color and richness

5. GLUTEN DEVELOPMENT
• Only slight gluten development is desired in quick
breads.
• Tenderness is a desirable quality rather than the
chewiness of yeast breads.
• Tunneling is a result of over mixing muffin batter. It
creates large, elongated holes and toughness inside
the muffins.

6. GLUTEN DEVELOPMENT
To make quick breads, there are three mixing
methods:
• Biscuit method: used for biscuits, scones.
• Muffin method: used for muffins, pancakes.
• Creaming method: used for muffins, loaf
breads, and coffee cakes.

7. BISCUIT METHOD
1. Sift the dry ingredients into a bowl
2. Cut in the shortening.
3. Combine the liquid ingredients in another
bowl
4. Add the liquid to the dry ingredients by
making a well.
5. Knead dough lightly. (8-10 times)
6. Roll out dough and cut into desired shape
7. Bake on greased or parchment lined baking
pan

8. MUFFIN METHOD
1. Sift together the dry ingredients in a bowl
2. Combine the liquid ingredients in another bowl
3. Add the liquids to the dry ingredients and mix just
until all the flour is moistened.
4. Grease or spray loaf pans or muffin tins or use paper
liners
5. Take care not to over-stir the mix as you portion it.
6. Bake

9. CREAMING METHOD
1. Combine the fat, sugar, salt, and spices in the
bowl of a mixer
2. Cream until light
3. Add eggs in two or three stages
4. Stir together the dry ingredients in separate
bowl
5. Stir together the liquid ingredients in
separate bowl
6. Add the dry and liquid ingredients
alternately into the creamed mixture.

10. POPOVERS

11. POPOVERS
• Puffy bread product that looks like an over-sized muffin, with very
thin, moist walls, somewhat hollow interior and a crispy brown crust.
• The name of this quick-bread is derived from its behavior as it
expands to such a degree that it "pops over" the sides of its
container.
• Made from the thinnest of all quick-bread batters with a liquid to
flour ratio of 1:1.
• They are leavened by eggs and steam in a batter of flour, milk and
salt.
• Mixed by the Muffin Method, followed by beating to make it smooth
and free of lumps, giving popovers their characteristic chewy texture.
• Popovers can be plain or flavored with herbs, spices, or cheese.

12. MAKING POPOVERS
1. Batter is poured into the cavities of a preheated special popover
pan, meant to be twice the depth as those used to make
muffins, and placed in a very hot oven (about 450 degrees F),
where it quickly puffs up.
2. The oven temperature is quickly lowered to around 375 to 350
degrees F, where the proteins coagulate, its structure sets and
the final browning takes place.
3. Egg proteins and starch from the flour provide structural
strength. While fat from the eggs yolks(and, sometimes added
butter), helps to make the popovers tender.
4. NEVER open the oven door during baking. The rush of cool air
will cause them to collapse.

13. CHARACTERISTICS OF POPOVERS
•Good volume
•Shell golden & crisp
•Moist, Hollow Interior
Alton Brown: Popover Sometime