QUICK BREADS

A quick bread does not need to rise (proof) prior to cooking. Quick breads have a cake-like appearance and a lighter texture than yeast breads, and are often embellished with fruits, nuts, and other seasonings. Different types of quick breads are pancakes, cornbread, waffles, muffins, biscuits, dumplings, hush puppies, and fritters. Quick breads are leavened with chemical leaveners like baking powder and baking soda or by steam. Slight gluten development is required. Tenderness rather than chewiness. Almost all quick breads are served hot.

TYPES OF MIXTURE
Batter :quick bread comes in two styles... Pour batter (used in pancakes) or Drop batter (used in muffins). Soft Dough :quick bread is thick enough to require rolling out (baking powder biscuits is a good example.)

Tunneling- result of over mixing muffin butter. Creates large, elongated holes and toughness inside the muffins GLUTEN DEVELOPMENT- Mixing Methods Biscuit method: biscuits, scones Muffin method: muffins, pancakes Creaming method: muffins, loaf breads, coffee cakes.