Quick Bread Pictorial

By: Sierra Lambert

Types of Quick Bread

  • Banana Bread
  • Beer Bread
  • Biscuits
  • Cornbread
  • Muffins
  • Pancakes
  • Scones
  • Soda bread.

Methods of Mixing (biscuit method/muffin method/2 bowl method)

The quick bread method is also known as the "stirring method", or the blending method and muffin method. This method is for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

Rolled Biscuits Compared to Drop Biscuits

Rolled biscuits are rolled out with a rolling pin while drop biscuits are dropped with a spoon onto a backing sheet and are easier.

Ingredient Functions

Flour- starch

Eggs- shortener

Sugar- browns the crust

Fats- tenderizer

Liquid- moisture

Salt- sweetness

Essential Ingredients vs Non-Essential Ingredients

  • Flour
  • Sugar
  • Baking Soda/Baking Powder
  • Salt
  • Vanilla Extract

  • Raisins
  • Nuts
  • Chocolate Chips
  • Fruit
  • Icing

Bread Vocabulary

  • Biscuits

Light, flaky quick bread usually baked in small rounds.

  • Cream

To beat the shortening and sugar together until the mixture is fluffy and very well combined.

  • Crepes

Very thin French pancakes rolled with a filling.

  • Crullers

Soft dough that is rolled, cut into strips, twisted, and deep-fried.

  • Cut-in

To combine fat with flour until small pieces of fat are covered with flour.

  • Drop batter

Too heavy to pour but too sticky to handle with fingers.

  • Dump

Sift the dry ingredients together in a mixer bowl. Melt the shortening and mix the liquids. Pour the liquids into the dry ingredients. Using the paddle on low speed, mix until dry ingredients are moistened. The mixture will be lumpy.

Tools Used

  • Pans
  • Baking Peel
  • Bread Mills
  • Cooling Racks
  • Knives
  • Rubber Scraper
  • Measuring Cups/Spoons
  • Mixers
  • Bowls
  • Rolling Pins