QUICK

BREADS

P R E PA R E D
B Y: V I R G I N I A
COMENDADOR
 What is
a
quick
bread?

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 QUICK BREAD
DEFINITIONS

• Quick bread is any leavened with

a chemical leavening agent rather
than a biological one like yeast or
sourdough starter.
• Often embellished with fruits,
nuts, etc.

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QUICK BREAD VS. YEAST BREAD

QUICK BREADS YEAST BREADS

 Quick bread is  Yeastbread, is
made with leavened with
leavening agents yeast and must be
that allow kneaded and
immediate baking. allowed to rise
before baking.
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QUICK BREAD CLASSIFICATIONS

SOFT BATTER QUICK BREAD

Two styles
Soft batter ​(used in pancakes)
Drop batter (used in muffins)

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DOUGH QUICK
BREAD
Thick enough to require rolling out

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 Typical Ingredients

Foundation of quick breads-provides Keep baked products moist and tender;

structure. aids in creaming/mixing Strengthens gluten and enhances flavor

flour eggs fat sugar Salt

Provide added volume and Improve flavor and color; aids in

structure; a natural leavened creaming

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Typical Ingredients

Allow quick bread to leaven, or rise

Leavening agent liquid

Adds moisture; allows dry ingredients to blend

into a batter or dough; helps produce gluten

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 CHARACTERISTICS OF A GOOD PRODUCT

shape and crust and texture flavor

size color

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THANK YOU FOR LISTENING and
HAVE A BLESSED SUNDAY
EVERYONE!

QUICK BREADS