Quick Bread Mixing Methods

By:Hector Crespo

Explanation/Description of Quick Bread

There are two methods for mixing quick breads the creaming method and the muffin method.With the creaming method sugar an fat are beat together.With the muffin method With the muffin method, the liquids are combined in one bowl, the dry ingredients in another, and then the two are mixed together.

Creaming method

Place softened butter, margarine, or shortening in a bowl. Add the sugars, spices, and salt and beat until light and fluffy and air is en trained throughout the mixture.Do not let the butter or margarine get warm enough that it approaches the melting point. Friction from the mixing, especially with an electric mixer, will increase the temperature.Add the eggs one at a time, beating after each addition.Add any liquid ingredients and stir lightly.Stir or whisk the remaining dry ingredients together. Add them to the mixture and stir until just combined.Remove to the baking pan and bake.

The muffin method

Sift or whisk the dry ingredients together to thoroughly disperse the salt, sugar, and leavening throughout the flour.

Combine all the liquid ingredients including the melted fat.

Make a well in the dry ingredients and add the liquid ingredients. Mix with a spatula until just combined—some lumps may remain.

Remove to the baking pan(s) and bake.

Nutrients in bread

What are the nutrient contributions of breads?

Bread supplies a significant portion of the nutrients required for growth, maintenance of health and well-being. It is an excellent source of proteins, vitamins, minerals, fiber and complex carbohydrates. It is also low in fat and cholesterol. Bread is quite bulky so it takes longer to digest and is therefore more satisfying and less fattening than the fats, sugars and alcohols commonly consumed in excess. All breads are nutritious, and the differences between them in nutritional value are not significant if we eat a balanced diet.