Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 32 QUICK BREADS.

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

CHAPTER 32

QUICK BREADS

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MIXING AND PRODUCTION METHODS

• Dough mixtures for quick breads are generally of two types:– Soft doughs

• Used for biscuits• Rolled out and cut into desired shapes• Mixed by the biscuit method

– Batters • Pour batter: Liquid enough to poured• Drop batter: Thicker and drops from a spoon in

lumps

TYPES OF DOUGH

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MIXING AND PRODUCTION METHODS

• Only slight gluten development is desired in most quick breads.– Muffin, loaf bread, and pancake batters are mixed as

little as possible.– Biscuit dough is often lightly kneaded, enough to

develop some flakiness but not enough to toughen the product.

• Chemical leavening agents do not create the same kind of textures that yeast does.

– Popovers are the exception among quick breads because they require significant gluten development.

GLUTEN DEVELOPMENT IN QUICK BREADS

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MIXING AND PRODUCTION METHODS

• Variations on the basic procedure produce different characteristics in the finished product.– Using slightly more shortening and cutting it in less—

until the pieces are the size of peas—produces a flakier biscuit.

– Omitting the kneading step produces a tender, crustier biscuit, but one with less volume.

THE BISCUIT METHOD

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MIXING AND PRODUCTION METHODS

• Makeup of Biscuits– Roll the biscuit dough into a sheet about ½ in. (1 cm)

thick.– Cut into desired shapes.– Place the biscuits ½ in. (1 cm) apart on a baking

sheet for crisp-crusted biscuits.• For softer biscuits, the biscuits should be touching

each other on the baking sheet.– Bake as soon as possible.

THE BISCUIT METHOD (CONT’D)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MIXING AND PRODUCTION METHODS

• This mixing method is used not only for muffins but also for:– Pancakes– Waffles– Quick loaf breads– Coffee cakes

• Loaf breads and coffee cakes are sometimes higher in fat and sugar than muffins.

THE MUFFIN METHOD

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MIXING AND PRODUCTION METHODS

• Quick breads mixed by the muffin method are not as rich and cake-like as many of today’s popular muffins, which are closer to cakes than traditional muffins. – Keep this in mind as you practice the muffin method

with recipes.

THE MUFFIN METHOD (CONT’D)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PROCEDURE

Step 1

Sift together the dry ingredients.

Step 2

Add the combined liquid ingredients to the dry ingredients and mix just until the flour is moistened.

Step 3

Pan and bake immediately. Scoop the batter from the outside edge to minimize additional mixing.

THE MUFFIN METHOD

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MIXING AND PRODUCTION METHODS

• This name comes from the technique of mixing a dough directly on the workbench rather than in a bowl (commonly used in European pastry shops).

• In order to keep the liquid ingredients from flowing away, the chef makes a well in the dry ingredients and pours the liquid ingredients into this well.

THE WELL MIXING METHOD

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PROCEDURE

Step 1 Combine dry ingredients and cut in fat.

Step 2 Combine liquid ingredients.

Step 3 Add liquid to dry ingredients and mix until just combined.

Step 4 If required, knead very lightly.

SUMMARY: BISCUIT METHOD

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

PROCEDURE

Step 1 Combine dry ingredients.

Step 2 Combine liquid ingredients, including melted fat.

Step 3Add liquid to dry ingredients and mix until just combined.

SUMMARY: MUFFIN METHOD