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Breads

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Two Basic Forms�of Baked Goods

  • Quick Breads
  • Yeast Breads
  • They are fast or “quick” (less than an hour to bake)
  • They use baking soda or powder for leavening
  • They do NOT need to rise or proof
  • They take longer to make and bake
  • They use yeast for leavening
  • Requires kneading to develop gluten
  • They need to rise or proof

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Quick Bread

The basic ingredients and their purposes in quick bread are:

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• Flour:

Body/Structure

• Leavening

Agents:

Makes the quick bread rise (Baking powder/baking soda)

• Salt:

Flavor

• Sugar:

Flavor/Browning

• Fat:

Tenderness/Richness

• Liquid:

Moisture

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Yeast Bread

The basic ingredients and their purposes in yeast bread are:

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• Flour:

Body/Structure

• Yeast:

Provides Leavening

• Salt:

Controls Yeast

• Sugar:

Feeds Yeast

• Fat:

Tenderness

• Liquid:

Dissolves and activates yeast

• Egg:

Color, texture and nutrients

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Leavening Agents

  • Leavening agents are substances used in batters and doughs that cause them to rise or expand, usually because CO2 is produced.
  • Common leavening agents include yeast, baking powder, baking soda, air and eggs.

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Yeast

  • The liquid used to activate the yeast should be between 115°F-125°F.
    • If the water is too hot, it will kill the yeast.
    • If the water is too cold, the yeast will not activate.
  • Sugar helps feed the yeast and salt controls the growth of the yeast.
  • Yeast breads require time to proof or rise. This is called “proofing.”

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Baking Soda/Powder

  • These leavening agents require an acid in order to react or produce CO2.
  • Baking soda must have an acid from an outside source like vinegar, honey or lemon juice.
  • Baking powder already has a powdered acidic agent mixed in with it. All it needs is moisture to react.
  • These leavening agents produce a fast or “quick” reaction so the food product that uses them must be baked quickly.

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Common Acids Used In Food to Produce Leavening

  • Sour Cream
  • Sour Milk (Buttermilk)
  • Vinegar
  • Cream of Tartar
  • Honey
  • Molasses
  • Lemon Juice

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Gluten and Kneading

Gluten: when water is mixed with flour, the proteins in the flour give strength and elasticity to batters and doughs. This is usually done by stirring or kneading.

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Kneading: to work a dough with the palms of the hands to develop gluten.

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Types of Quick Breads

  • Dough

*Requires Kneading

    • Biscuits
    • Scones
    • Doughnuts
  • Batter

*Requires Stirring

    • Waffles
    • Pancakes
    • Muffins

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Muffin Method

  • Combine all dry ingredients together into a bowl.
  • In a separate bowl, blend all of the liquid ingredients together, (including fat).
  • Make a well in your dry ingredient bowl and pour the liquid in the well.
  • Stir until dry ingredients are moistened.

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Muffin Method

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Muffin Method

  • The Perfect Muffin:

1. Will have a cauliflower top

2. Will have some, but few, tunnels in the interior.

3. Will be tender.

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  • The Under-Mixed Muffin:

1. Will have low volume.

2. Will have a flat surface.

3. Will be very crumbly.

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  • The Over-Mixed Muffin:

1. Will have a peaked top.

2. Will be very tough.

3. Will have large tunnels in the interior.

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Biscuit Method

  • Combine all dry ingredients.
  • Cut-in the fat until there are crumbs.
  • Add the liquid and stir until a dough forms.
  • Knead the dough so gluten will form.
  • Cut into biscuits with biscuit cutter.
  • Place on a greased cookie sheet.

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Biscuit Method

  • The Perfect Biscuit:

1. Will have a flat top.

2. Will have straight sides.

3. Will be flaky with layers.

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Most important steps in biscuit making:

  • Cutting-In the Fat

(To Create the Layers)

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2. Kneading

(To Develop Gluten)

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Biscuits Supreme p. 33

  • Which Ingredient Provides...

Flavor?

Salt and Sugar

Leavening Agent

Baking powder

Structure

Flour

Flaky and Tender

Butter

Moistens

Milk

2. How do you form gluten?

Kneading

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3. What type of quick breads are biscuits?

Dough

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Lemon Poppyseed Muffins p. 34

  • List the ingredients that provide the following functions

2. Quick Breads do not use what leavening agent?

Yeast

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3. Overmixing muffins causes the muffins to be tough and have large tunnels.

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4. What is the muffin method?

Mix together dry ingredients, then liquid separately; make a well and mix until barely combined.

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Crusty Bread p. 36

  • What does kneading mean?

To work the dough to develop the gluten.

2. What do you form when you knead dough?

gluten.

3. What is gluten?

A protein in flour that gives bread strength and elasticity.

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