Chapter 45Quick & Yeast Breads

Quick Breads…

• Leavened by agents that allow immediate baking

Ex: baking soda, air, steam, and baking powder

Muffin Method

• Measure all ingredients accurately

• Sift the dry ingredients together

• Make a well in the center of the dry mixture

Muffin Method (con’t)

• In a small bowl – beat all liquid ingredients until well blended

• Pour the liquid all at once into the well in the dry ingredients

• Fold in the dry ingredients until they are moistened

• Batter should be lumpy

Muffin Method (con’t)• Pancakes, muffins, coffee cakes,

and fruit and nut loaves should be made using the muffin method

• Over-mixing can cause a chewy, heavy texture or muffins with tunnels and peaks on the top

Biscuit Method

• Used for biscuits, scones, and shortcakes

• Involves a higher ratio of flour to liquid – making a dough rather than a batter

Biscuit Method (con’t)

• Measure ingredients accurately• Sift the dry ingredients into a large

bowl• Cut the fat into the flour using a

pastry blender

Biscuit Method (con’t)

• Make a well in the center of the dry ingredients

• Add liquids all at once

• Mix until the dry ingredients are just moistened

Rolled Biscuits

• Always mixed by the biscuit method

• Kneading – working the dough with the hands to combine ingredients and develop gluten

Drop Biscuits

• Have more liquid in proportion to flour

• Muffin method may be used for mixing – shape will be less symmetrical

Yeast Breads…

• Leavened with yeast – breads must be well kneaded and allowed to rise before baking

How it works…•Alcohol and carbon dioxide gas are produced in a process called fermentation

•As the gas leavens the bread, it forms more gluten and creates flavorful compounds

Kinds of Yeast Breads…

• Basic white bread

• Batter bread

• Sweet white bread

• Whole grain bread

• Sourdough bread

Mixing Yeast Breads…

•Conventional method – yeast is first dissolved in warm water to activate growth – temperature is CRITICAL

Mixing (con’t)

• Quick Mix Method – combines dry yeast with the dry ingredients. An electric mixer may be used to help develop gluten.

Kneading…

• Yeast dough must be kneaded to develop a strong gluten structure that holds up when the dough rises

Rising…

Allows yeast colonies to multiply and flavors to develop

• Choose a warm place for dough to rise – 75 to 85 degrees is ideal

• Avoid drafts and allow to rise until it doubles – usually 1 to 1 ½ hours

Punching Down…

• After the dough has risen – it must be “punched down”

• This allows excess gas to escape making the dough easier to shape