CHAPTER 23

QUICK BREADS

I.HISTORY

A.Breads that are baked immediately after ingredients are mixed

  1. No chemical leavening takes place so no rising time is needed
  2. Basic ingredients
  1. all-purpose flour
  2. liquid
  3. salt
  4. egg
  5. color / flavor
  6. fat

II.PREPARATION OF QUICK BREADS

  1. Considerations
  1. consistency of the batter
  2. cooking temperature
  1. Batters should only be mixed to point of moistening dry ingredients and the combining of all ingredients together as gluten will begin to develop
  2. Muffin method
  1. sift dry ingredients together
  2. combine moist ingredients in a separate bowl
  3. combine both together
  1. When kneading is required ten strokes at the most are used
  2. Most are cooked between 350 – 450 degrees Fahrenheit
  3. Usually done when a toothpick is inserted and comes out clean
  1. VARITIES OF QUICK BREADS
  1. Pour Batters
  1. Pancakes
  1. muffin method is used

-too much stirring results in dense heavy pancakes due to gluten development

  1. to test the temperature of the pan a drop of water should dance across the cooking surface
  2. the flipped side of the pancake usually will not brown as well
  1. Crepes
  1. French for a thin pancake used to wrap ingredients
  2. fillings

-fruit

-creams

-syrups

-meats

-vegetables

  1. blintzes – sweet creeps
  2. batter is best when made in advance and allowed to rest
  1. Waffles
  1. a high-fat pour batter
  2. beaten egg whites can be folded to increase the crispiness and lightness of the batter
  3. usually cooked in a waffle iron
  1. Popovers
  1. liquid : flour ratio 1 : 1; a very thin batter
  2. gluten does not readily develop in the presence of so much liquid
  3. structure comes from protein coagulation and starch gelatinization
  4. protein structure comes from eggs
  1. Drop Batters
  1. Muffins
  1. ingredients
  1. flour
  2. liquid
  3. fat
  4. egg
  5. sugar
  6. salt
  7. flavoring
  1. flour : liquid is 2 : 1
  2. essential to making good muffins is not over stirring
  3. batter should have a few lumps in it
  4. tunnel formation is the result of over mixing
  5. bran from whole-grain flours interferes with gluten formation
  6. under-mixing will result in a crumbly muffin
  7. eggs should be beaten before adding to liquid ingredients
  1. Muffin Breads
  1. Boston brown bread

i.rye and graham flour

ii.steamed instead of baked

iii.batter is allowed to steam for 2 to 3 hours

iv.finished by baking 15 minutes to dry bread out

b.Corn bread

i.cornmeal and flour combination

ii.muffin mix

iii.cast iron skillet should be preheated to 425 degrees F before adding batter

c.Hushpuppies - deep-fried cornbread

d.Tea breads

i.sweeter than muffins and baked in loaf pans

ii.types

-banana

-zucchini

-cranberry

  1. Coffee cakes
  2. Dumplings

a.small ball of flour and egg

b.simmered in water, stock, or gravy

  1. Doughs
  1. Unleavened breads
  1. world’s oldest breads and easiest to prepare
  2. true unleavened breads are leavened with steam
  3. types

i.pizza

  1. pita
  2. English muffins
  3. tortillas

-corn

-flour

  1. Biscuits
  1. ingredients

i.flour

ii.fat

  1. milk
  2. baking powder
  3. salt
  1. flour : water is 3 : 1
  2. process

i.mix dry ingredients first

  1. cut fat into flour until pea sized
  2. milk or other liquid is then added
  3. dough is kneaded briefly
  4. biscuits are cut and baked
  1. Scones
  1. ingredients

i.same as biscuit

ii.milk / cream

iii. fruits