Quick Breads

Types of Quick Bread

  • Banana Bread
  • Biscuit
  • Corn Bread
  • Hushpuppy
  • Muffin
  • Pancake
  • Pumpkin Bread
  • Short Cake
  • Waffle

Methods of Mixing

Cream method

2-bowl method

Rolling Biscuits Compared to Drop Biscuits

A rolled biscuit is generally made by rolling the dough out on a surface and then cutting it into shape, a drop biscuit is made by spooning dough into a pan at the desired location.

Ingredient Functions

Eggs; add flavor, provide moisture, aid in browning.

Fats and Oils; Tenderize, Add Moisture, Prevent Sticking, Add Flavor

Flour; Adds Bulk, Provides Structure, Acts as a Thickener, Coats Food

Liquids; Add Moisture, Help Ingredients react with each other, Binds Ingredients together

Sweetening; Adds Flavor, Provides Tenderness, Adds Crispness, Browns as it melts during cooking.

Essential Ingredients vs. Non-Essential Ingredients

Essential Ingredients are something you need, and if you miss it in the recipe it could mess the entire recipe up! Non-Essential Ingredients are ingredients you may not need, because if you leave them out they won't make a difference.

Bread Vocabulary

Kneading - to make bread by mixing it with flour

Leavener - are substances used to produce air bubbles that cause baked goods to rise.

Butter - a pale yellow edible fatty substance made by churning cream and used as a spread or in cooking.

Dough - a thick, malleable mixture of flour and liquid, used for baking into bread or pastry.

Baking Soda - sodium bicarbonate used in cooking, for cleaning, or in toothpaste.

Baking Powder - a mixture of sodium bicarbonate and cream of tartar, used instead of yeast in baking.

Rolling - extending in gentle undulations

Cut In - to cut in a bread

Tools Used

Whisk, spoons, bowls, mixers, pans and ovens.