Quick Bread
Type of Quick Bread
- Muffins
- Biscuits
- Pancakes
- Corn Bread
- Bagel
- Banana Bread
- Waffles
- Naan
Mixing Methods
Biscuit Method: All ingredients do not have to be at room temperature.
Muffin Method: Mix all dry ingredients thoroughly with a fork or whisk until completely integrated.
2 Bowl Method: Mix dry ingredients in one bowl, and wet ingredients in another. Pour the wet ingredients into the dry ingredients.
Rolled vs. Drop Biscuits
When the biscuits are rolled, you can control the rise better that dropped biscuits.
Ingredient Function
Flour: thickens, provides structure
Sugar: adds flavor, aids in browning
Baking soda/ Baking powder: acts as a leavening agent, makes dough rise
Eggs: adds texture, acts as a binding agent
Salt: adds flavor
Essential vs. Nonessential Ingredients
Essential: Baking soda, Baking powder, Milk, Eggs, Flour
Nonessential: Yeast, Salt Sugar