Quick Breads and yeast breads

Quick Breads

  • Quick breads are

Characteristics of Quick Breads

  • Cook _____________

  • Leavening agent is _________________________ or _________________________________

  • Examples include:

Ingredients in Quick Breads

  • Grains:

  • Sweeteners:

  • Eggs:

  • Leavening Agents:

  • Fat:

  • Flavorings:

  • Liquids:

Nutritional Aspects

  • Grains:

  • Sweeteners:

  • Eggs:

  • Leavening Agents:

  • Fat:

  • Flavorings:

  • Liquids:

Types of Quick Breads

Methods of Mixing Quick Breads

  • _________________ Method

  • _________________ Method

The Muffin Method

  • Mix _______ ingredients.

  • Mix wet ingredients _________________________.

  • Combine _______ and ________ ingredients; mix just ______________.

  • Spoon the lumpy mixture into paper cups, filling them __________ full.

Muffin Characteristics

  • Muffins should be round on top with a pebbly texture.

  • Muffins should not have peaks or tunnels.

Detailed Muffin Method

  • ___________________ ingredients and ______________ dry and liquid ingredients separately.

  • Create a _____________ in the dry ingredients and add the liquid mixture.

  • Mix until just combined.

  • This method is used for __________________ quick bread products.

Overmixing Consequences

  • Overmixing leads to peaks, ______ _____________, and results in a tough, _________________ end product.

Biscuit Method

  • Measure and combine all ___________ ingredients.

  • Measure and combine all ___________ ingredients.

  • Cut in the__________________ into the dry mixture.

  • Create a _______ in the dry ingredients and add the ___________ ingredients.

  • _________ or __________ the dough as needed.

Yeast Breads

  • Yeast breads are leavened by ______________ .

  • Examples include ______________________________________________________________________________________________________________________________________________________________________________________

  • Yeast works by emitting _____________ that forms bubbles, causing the dough to rise.

Characteristics of Yeast Breads

  • Require a _______________ preparation time.

  • Leavening agent is ______________.

Conventional Method for Yeast Bread

  • Dissolve yeast in _________________ water to activate growth.

  • ___________ the liquid, mix in the ____________________, and then combine with flour.

Quick-Mix Method for Yeast Bread

  • Combine _________ yeast with ___________________ ingredients followed by liquid.

  • Mix the dry ingredients first, _____________ the liquid, beat the dough, and add flour.

Kneading Yeast Breads

  • Kneading involves _______________, pushing, and _______________ the dough until it is glossy.

  • Two methods of kneading: __________________________________________________________

Letting Dough Rise

  • Dough should ______________ to allow ________________ to develop and create texture.

  • The duration can __________; test by ______________ with two fingers; if the dent remains, the dough is _____________ to shape.

Punching Down Yeast Dough

  • This is done to __________excess gas and ____________ the dough.

  • Common steps include _____________________________________________________

  • After shaping, _____________the dough and let it rise again until ________________ in size.

Storing Quick Breads

  • Room Temperature: Use a _______________________ for storage, up to ___________ days.

  • Refrigerator: Wrap bread _____________after cooling; retains flavor and moisture for _________ days.

  • Freezer: Wrap in freezer bags for up to ___ months; _____________ in the refrigerator while wrapped.