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

Rolled Biscuits- biscuit made from dough rolled and cut

Drop Biscuits- a biscuit made by dropping baking powder biscuit dough from a spoon onto a pan for baking

Ingredient Functions

Ingredient functions are how much of what ingredient is needed

Essential ingredients vs Non-essential ingredients

Essential ingredients are things you have to have to cook whatever your cooking and non-essential ingredients are added in things that you don't need to make whatever you make

Tools used

-Electronic Scale

-Large Mixing Bowl

-Bench Scraper