QUICK BREADS

Examples

-muffins -pancakes

-nut/ fruit bread

-biscuits -cornbread

-waffles
• Quick breads do not use yeast for
leavening. Therefore, they are quick and
easy to make.
 Mixing problems

• Under-mixing causes quick breads to be

crumbly, dry and have very few tunnels.

• Over-mixing causes quick breads to be

tough and to have tunnels
 Ingredients
• Flour – provides structure and is the main ingredient
• Liquid – provides moisture
• Leavening Agents – make the quick bread rise
examples- baking powder, baking soda, eggs, steam

• Fat- provides tenderness, richness and some flavor

• Salt- provides flavor
• Sugar- provides flavor and browning
 Steps for the Muffin
Method of mixing
• First step -
• Next -
This is important-
don’t mix too much
or you will have
tunnels and peaks
Remember only two
thirds full!
 What does a quality
muffin look like?
• 1. It will be round and bumpy on top.
NO PEAKS
2. It will have an even texture inside.
NO TUNNELS

Remember – Mix only

until moistened. Do
not beat too much.
 Biscuit method
• Measure and sift dry ingredients
• Measure and “CUT IN” shortening
• Make a well
• Measure and add liquid ingredients
• Stir with a fork until mixture forms a ball
• Knead dough 10 - 12 times
• Roll out dough to ½ inch thick
• Cut with biscuit cutter
• Place on ungreased cookie sheet & bake
 Leavening Agents

What things are used as leavening agents

in quick breads?

• Baking powder
• Baking soda
• Eggs
• Steam