QUICK BREAD

Joan Santos Mendoza

Bread and Pastry Production Trainer
Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 1
Two Types of Quick Bread Mixture
1. SOFT DOUGH – used for biscuits. They are rolled out and cut
into desired shapes.
2. BATTERS
2.1 Pour batters – liquid enough to be poured into pan.
2.2 Drop batters – thick enough to be dropped from scooper.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 2

 Characteristics
of Quick Bread
1. Quick breads are light and
tender.
2. Quick breads are leaven
by chemical leaveners
such as baking powder
and baking soda.
3. Quick breads are “ mix
until just combined” to
avoid gluten development.
*TUNNELING – are long and
narrow elongated holes
inside the finished products
due to over mixing of the
batter.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 3

DIFFERENCES BETWEEN YEAST BREADS
AND QUICK BREADS
DIFFERENCES YEAST BREADS
1. GAS carbon dioxide gas
2. LEAVENING AGENTS yeast
3. PREPARATION TIME Requires time to prepare
4. GAS FORMATION Most gases formed before
baking
GLUTEN DEVELOPMENT In general, gluten
development is encourage,
resulting in chewy texture.
QUICK BREADS
carbon dioxide gas
Chemical leaveners ( baking
soda and baking powder)
Requires little time to
prepare
A small percentage of gases
produced during mixing;
most gases formed during
baking
In general, gluten
development is discourage,
resulting in tender, more
crumbly
texture.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 4

 THREE BASIC METHOD FOR QUICK
BREADS
BISCUIT METHOD MUFFIN METHOD CREAMING METHOD

• It is used for biscuits, • Used for muffins, • Used for high fat
shortcakes and pancakes and waffles. quick breads because
scones. it produce fine
• Biscuits are served texture like in cake
with a meal, mixing method.
shortcakes tend to be
served for dessert
and scones are
usually served as a
breakfast item.

1. Mix dry ingredients in 1. Mix dry ingredients in 1. Cream fat and sugar
a bowl. a bowl. until light and fluffy.
2. Cut in cold with a 2. Whisk liquid 2. Add eggs one a time.
pastry blender. ingredient in another
bowl.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 5

 THREE BASIC METHOD FOR QUICK
BREADS
BISCUIT METHOD MUFFIN METHOD CREAMING METHOD

3. Add liquid 3. Pour liquid 3. Alternate put the dry

ingredients and gather ingredients into dry and liquid ingredients
together until mixture ingredients. (beginning and ending
forms a ball. with dry ingredients).

4. Chill to relax gluten. 4. Mix until just 4. Mix until just

combined. combined.
5. Knead and flatten
then shape using
biscuit cutter into
desired size. Place in
baking sheets at least
half an inch apart.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 6

 Quick bread is
any bread leavened
with leavening
agents other than
yeast or eggs. An
advantage of quick
breads is their
ability to be
prepared quickly
and reliably,
without requiring
the time-consuming
skilled labor and the
climate control
needed for
traditional
Joan Santos Mendoza ARITAO, NUEVA VIZCAYA yeast breads. 7
 TIPS FOR SUCCESSFUL QUICK
BREADS
1. Measure ingredients accurately, using the
proper tools and techniques.
2. Arrange the oven racks so that the bread will
bake in the center of the oven.
3. Preheat oven for 10-15 minutes before baking.
4. Be sure your baking powder and baking soda
are fresh.
5. Mix the liquid and dry ingredients only until
moistened. A few lumps in the batter is fine.
Over mixing causes the gluten in the flour to
develop and the texture to be coarse and tough.
Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 8
 TIPS FOR SUCCESSFUL QUICK
BREADS
6. Grease aluminum baking pans and sheets with a dull
rather than shiny or dark finish. Fill pans 2/3 full.
7. Most quick bread should be baked shortly after dry
and liquid ingredients are combined because the
leaveners will begin producing gas once they are
moistened. If allowed to stand too long before baking,
the bread may have sunken in the center.
8. To allow for good air circulation while baking, leave
at least 1 inch of space between pans and size of oven.
Switch pan positions and rotate pans half way through
baking.
Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 9
 TIPS FOR SUCCESSFUL QUICK
BREADS
9. Use a kitchen timer. Check for doneness 10-1
minutes before the end of the recommended baking
time. The bread is done if a toothpick inserted near the
center comes out clean. If it’s not done, test again for a
few minutes. The bread may have a split in the center.
Which is typical of a quick bread.
10. Cool in the pan for 10 minutes, unless recipe directs
otherwise. Turn loaves out on to a wire rack to cool.
Most quick breads should be cooled completely before
slicing to prevent crumbling.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 10

 TIPS FOR SUCCESSFUL QUICK
BREADS
11. Quick breads such as banana, zucchini and
cranberry slice and taste best when served a day after
baking. Wrap the cooled bread in foil or plastic wrap;
leave at room temperature overnight. Others like corn
bread and coffee cakes are best served warm.
12. Using a sawing motion, cut loaves with a thin sharp
knife. Use a serrated knife for quick breads that has
fruits or nuts.
13. Most quick breads can be stored at room
temperature. Quick breads with cream cheese filling
should be stored in the refrigerator.
Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 11
Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 12
 PROBLEM SOLVING FOR QUICK
BREADS
1. Bread is tough and dense or has tunnels.
- Batter was over mixed.
2. Bread is soggy.
- Batter had too much liquid or fat.
3. Center of bread has sunk.
-There was too little or too much leavening.
-Bread was under baked.
-Batter stood too long before baking.
4. Bread has a thick brown crust.
-Batter had too much sugar.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 13

 PROBLEM SOLVING FOR QUICK
BREADS
5. Bread has bitter after taste.
- Batter has too much leavener.
6. Bread crumbled while being cut.
- Bread was still warm. Cool completely before
slicing.
7. Nuts, fruits or chocolate chips sink to bottom of
bread.
-Batter was too thin to hold the fruits, nuts or
chips. Next time, chop them smaller or use miniature
chocolate chips.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 14

 THANK YOU!

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 15