FSM4: BASIC BAKING

MODULE III
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UNIT III. QUICK BREADS
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LEARNING OUTCOMES
At the end of this module, you should be able to;

Understand the definition and characteristics of quick breads

Identify and distinguish between different types of quick breads
Learn about the basic ingredients used in baking quick breads

INTRODUCTION

Quick to make and quick to bake: they’re the quick breads, particularly popular in North
America, but well appreciated in Europe as well. Quick breads are a versatile and delicious category of
baked goods that are loved for their convenience and quick preparation.

In this module, we will explore the definition and characteristics of quick breads, the various
types of quick breads, the basic ingredients used in baking, different mixing techniques, and common
causes of poor-quality quick breads. Understanding these key elements will help you become a skilled
baker of these delectable treats.

ACTIVITY

Activity: Quick Bread Recipe Card

Create a quick bread recipe card, listing the ingredients and steps to make a specific type of
quick bread, such as blueberry muffins or banana bread. Encourage learners to follow the recipe and
bake the quick bread at home, noting their observations and any challenges they faced during the
baking process.

ANALYSIS Discussion Questions:

1. Analyze the impact of different leavening agents, such as baking powder and baking soda, on
the rise and texture of quick breads.
2. Evaluate the role of fats, sugars, and liquids in determining the tenderness and flavor of quick
breads.
3. Compare and contrast the mixing techniques for muffins (the muffin method) and biscuits
(the biscuit method) in terms of their impact on the final texture of the quick bread.
4. Investigate how overmixing or undermixing the batter can affect the outcome of quick
breads, considering factors like gluten development and overall tenderness.
5. Examine the common pitfalls that can lead to poor quality quick breads, such as using expired
leavening agents, incorrect oven temperature, or inaccurate measurements of ingredients.
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ABSTRACTION

DEFINITION AND CHARACTERISTICS

Quick Bread

 Quick bread is a type of bread that is made without yeast. Instead of relying on yeast for
leavening, quick breads use chemical leavening agents such as baking powder or baking
soda. These leavening agents react with moisture and heat to create carbon dioxide gas,
which causes the bread to rise.

The characteristics of quick breads include:

1. Quick and easy preparation

 Quick breads live up to their name because they are relatively quick and easy to make. Unlike
yeast breads, quick breads do not require kneading or proofing, which saves time in the
baking process.

2. Leavening agents

 Quick breads rely on baking powder or baking soda to provide the rise. Baking powder is a
combination of baking soda, an acid, and a stabilizer. When combined with moisture and
heat, it produces carbon dioxide gas, causing the bread to rise. Baking soda, on the other
hand, requires an acidic ingredient (such as buttermilk, yogurt, or lemon juice) to activate it.

3. Moist and tender texture

 Quick breads typically have a moist and tender texture. This is due to the presence of fats
(such as butter, oil, or eggs) and liquid ingredients (such as milk or yogurt) in the batter.
These ingredients contribute to the softness and moistness of the bread.

4. Variety of flavors

 Quick breads can be made with a wide range of flavors and ingredients. Common variations
include banana bread, pumpkin bread, zucchini bread, cornbread, and muffins. The
versatility of quick breads allows for creativity and experimentation with different flavors and
add-ins.

5. Short shelf life

 Unlike yeast breads that can last for several days, quick breads have a shorter shelf life. They
are best consumed within a few days of baking to ensure optimal freshness and taste.
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6. Versatility in shape and size

 Quick breads can be baked in various shapes and sizes, such as loaf pans, muffin tins, or
round cake pans. This versatility allows for different presentation options and portion sizes.

Types of quick breads:

1. Banana Bread

 Banana bread is a classic quick bread made with ripe bananas. It has a moist and tender
texture with a sweet banana flavor.

2. Zucchini Bread

 Zucchini bread is a delicious way to use up excess zucchini. It has a moist texture and a subtle
sweetness.

3. Pumpkin Bread

 Pumpkin bread is a popular quick bread, especially during the fall season. It has a moist and
dense texture with warm spices like cinnamon, nutmeg, and cloves.
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4. Cornbread

 Cornbread is a savory quick bread made with cornmeal. It has a slightly crumbly texture and
is often served with chili or barbecue.

5. Biscuits

 Biscuits are a type of quick bread that are light, fluffy, and buttery. They are commonly
served as a side dish or used as a base for dishes like biscuits and gravy.

6. Scones

 Scones are a type of quick bread that originated in the UK. They have a tender and crumbly
texture and are often flavored with fruits, nuts, or chocolate chips.

7. Muffins

 Muffins are a versatile quick bread that can be made with a variety of flavors and ingredients.
They have a soft and moist texture and are often enjoyed for breakfast or as a snack.
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8. Irish Soda Bread

 Irish soda bread is a traditional quick bread from Ireland. It is made with simple ingredients
like flour, baking soda, buttermilk, and salt. It has a dense texture and is often served with
butter or jam.

BASIC INGREDIENTS AND RATIO

Quick Bread Ingredients

1. Liquids

 The most common liquid ingredients in quick breads are milk and water. The liquid moistens
the batter, helps activate the gluten in the flour, and dissolves the sugar in the recipe.

2. Flour

 Flour adds structure to the bread, but the batter must be mixed minimally so that the gluten
structure doesn’t develop too much. Cornmeal, whole wheat, or gluten-free flours can be
exchanged for the white flour.
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3. Eggs

 Eggs provide structure and help bind the ingredients together. Eggs also act as an emulsifier.
By surrounding small particles of fat, the egg helps make the quick bread batter smoother,
thus contributing to volume and texture.

4. Fats (Solid or Liquid)

 In addition to adding flavor and moisture, fat combines with sugar during “creaming”, to add
lightness by trapping air that expands during baking. This lightness makes the quick bread
tender, forming a finer grain in the baked quick bread.

5. Leavening Agent

 Baking powder and baking soda are leavening agents that give the bread height and lift.
When working with baking soda, it requires an acid, such as lemon juice or buttermilk, to
activate the carbon dioxide.

6. Sugar
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 In addition to its interaction with fats, it adds flavor, color, and aids in the tenderization of the
batter. Molasses, honey, and other sweeteners can be substituted for the sugar.

7. Add-ins

 Add ins can include diced or pureed fruits or vegetables, nuts, chocolate, and spices.

Ratio of Quick Breads

In Michael Ruhlman’s book, The Simple Codes Behind the Craft of Everyday Cooking, his ratio
for quick breads is: 2 parts flour to 2 parts liquid to 1-part fat to 1-part egg – a 2:2:1:1 ratio. He
claims that, as a template for quick breads, the working parameters are: to use about equal parts, by
weight, of flour and liquid supplemented by half as much each of fat and egg – the ratio of flour and
liquid to fat and eggs is 2:1.

MIXING TECHNIQUES
1. Muffin Mixing Method

 Dry ingredients are mixed in one bowl, wet ingredients in another. Wet ingredients are
added to dry ingredients and mixed until just combined.

Example: Muffins, quick loaf breads, pancakes, and waffles.

2. Biscuit Mixing Method

 Dry ingredients are combined, and cold fat is cut into the mixture until it resembles coarse
crumbs. Liquid ingredients are added and mixed until the dough comes together.

Example: Biscuits and scones.

CAUSES OF POOR-QUALITY QUICK BREADS

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1. Excessive fat or leavening

 Leads to a crumbly texture and possibly a bitter taste.

2. Excessive liquid

 Can weaken the bread structure.

3. Wrong yeast type or quantity

 Affects the bread's rise and texture.

4. Overmixing

 Results in a tough texture.

5. Too much sugar

 Can make the bread crumbly.

6. Improper fermentation, proofing, and baking

 Can cause faults in bread making.

7. Inadequate kneading

 Can make the bread dense or tough.

8. Wrong oven temperature

 Can cause the bread to rise too quickly or not enough.

9. Old or expired ingredients

 Can affect the rise and texture.

10. Incorrect ingredient proportions

 Can throw off the texture, flavor, and rise.

11. Improper storage

 Can make the bread dry or stale.

12. Cutting the bread while hot

 Can cause it to crumble or become gummy.

APPLICATION

“Baking Success: Ruhlman’s Ratio"

Direction: Carefully measure ingredients for a quick bread of your choice. Make sure to follow
Michael Ruhlman’s Ratio Rule then bake your quick bread. Document or take a video while
measuring then give your insights about your experience.

REFERENCES:
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Ruhlman, Michael. Ratio: The Simple Codes Behind the Craft of Everyday Cooking. New York:
Scribner, 2009.
https://greatfoodforthought.org/2015/02/06/ruhlmans-quick-bread-ratio-in-theory-and-practice-
a-case-study-in-cornbread/
The Culinary Pro: Quick Breads.
https://www.theculinarypro.com/quick-breads

REFLECTION:

5-Minute Non-Stop Writing begins…NOW!

From this module of Quick Breads, I learned …

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