GRAINS OF TRUTH ABOUT QUICK BREADS ARTICLE Click for Article

Total Points: 40pts

1. What are 3 types of batters (mixtures) the article mentions?
Muffin method, creaming method, Biscuit method

2. List 4 examples of quick breads.

muffins, corn bread, biscuits, scones

3. What is the gas produced by chemical leaveners when baking quick breads?
CO2

4. Why can’t you substitute a different sized/shape pan than what the recipe calls for?
It can cook unevenly
5. What can happen if quick bread batters are overmixed?
It can make tunnels in the bread
6. What 2 things are generally combined separately when making quick breads?
Dry Ingredients and wet ingredients
7. What can you do to distribute the leavening agents evenly?
Sift them together
8. In the chocolate chip banana bread recipe, are the sour cream and bananas added to the liquid or dry ingredients?
Wet ingredients
For part 2 of this assignment, you are going to have to create a Digital informational Quick Breads Poster
with the required information below. You can simply just add a second page below with the information. It
should look like a clean informational sheet – not just typed answers below the bullet points. You can also
make a brochure, or a presentation using powerPoint if that is easier for you. Make sure it gets turned into
the dropbox by 10.4:
o 3 visuals/images 3pts
o Your own definition/summary of each of the 3 methods for making quick breads (describe the
steps/process 3pts
o An explanation of what the difference is between baking soda and baking powder 1pt
o 1 Recipe of baked products for each method (Just need the directions (not ingredients), Name of Method,
and Product name) Make sure your recipe is actually using the correct method. There are lots of biscuit
recipes that use the muffin method… 16pts
o 3 preparation techniques and or vocab words defined that you learned in this unit. ( could be cooking
verbs specific to methods)3pts
The creaming method starts
with beating the butter and
sugar together until they're
lightened in color and fluffy.
The muffin method is Wet
ingredients get mixed with
the sifted dry ingredients
The biscuit method is the
process of blending butter
(or a fat of some kind) into
flour so that it provides a
flaky texture
What are the steps for the biscuit method?
Steps to the Biscuit Method
STEP 1: In one mixing bowl, combine the dry
ingredients.
STEP 2: Cut your butter or other cold baking fat
into small pieces. ...
STEP 3: Add the pieces of butter to the dry
ingredients, and toss quickly to coat the butter
in the flour. ...
STEP 4: Add liquid to hydrate the dough.

Baking soda is a raising agent that contains one

or more acid ingredients, such as cocoa powder
or buttermilk. Baking powder is better for
recipes that contain little or no acid ingredients.

Creaming Method

Preheat oven to 350 F and grease and flour two 8” round pans.

In a medium size bowl stir the flour, baking powder and salt
together, and set aside.

In your mixing bowl, beat butter and sugar until light and fluffy,
then scrape the bowl.

Muffin Method
1 Preheat oven to 450 degrees F (230 degrees C).
2 In a large mixing bowl sift together flour, baking powder
and salt. Cut in shortening with fork or pastry blender until
mixture resembles coarse crumbs.
3 Pour milk into flour mixture while stirring with a fork. Mix
in milk until dough is soft, moist and pulls away from the
side of the bowl.
Add eggs, one at a time and beat after each addition until
incorporated.
Beat in vanilla.
Alternately add flour mixture and milk to butter mixture, beating
on low speed after each addition until just combined.
Start with 1/3 flour mixture and mix, then ½ the milk and mix, then
second 1/3rd of the flour mixture and mix, then the remainder of
the milk and mix, finish with the last 1/3rd of flour mixture and mix
till combined.

4 Turn dough out onto a lightly floured surface and knead Spread batter into the prepared pans and bake 30-35 minutes.
dough briefly, 5 to 7 times. Roll dough out into a 1/2 inch
Start checking at 25 minutes, a toothpick inserted into the center
thick sheet and cut out biscuits with a floured cookie
of the cake should come out clean.
cutter. Press together unused dough and repeat rolling and
cutting procedure. Cool cakes in the pans for 10 minutes, then run a knife along the
sides of the pans and turn out on to parchment paper.
5 Place biscuits on ungreased baking sheets and bake in
preheated oven until golden brown, about 10 minutes.