Quick Bread Pictorial
Christian Ellenburg
Types of quick bread
Quick bread is any bread leavened with leavening agents other than yeast or eggs. Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread
Methods of mixing
Biscuit Method- The biscuit method is a method for making quick breads such as scones and, well, biscuits. That's American biscuits, not cookie-biscuits, if you're visiting from across the Big Blue Ocean. The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature
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. Often wet ingredients include beaten eggs, which have trapped air that makes the product rise
2 Bowl Method- Dry and wet ingredients are mixed separately and then combined and folded until the dry ingredients just become moist
Rolled biscuits compared to drop biscuits
Drop Biscuits- a biscuit made by dropping baking powder biscuit dough from a spoon onto a pan for baking
Essential ingredients vs Non-essential ingredients
Tools used
-Large Mixing Bowl
-Bench Scraper