A quick bread is a type of bread which is leavened with chemical leaveners such as baking powder, sodium bicarbonate, or cream of tartar. Bread is a Staple food prepared by Baking a Dough of Flour and Water. A leavening agent (sometimes called just leavening or leaven) is a substance used in Doughs and batters that causes a foaming action intended Baking powder is a dry chemical Leavening agent used in cooking mainly baking Sodium bicarbonate or sodium hydrogen carbonate is the Chemical compound with the formula NaHCO3 Cream of tartar redirects here --> Potassium bitartrate, also known as potassium hydrogen tartrate Unlike yeast breads which often take hours to rise and can vary greatly based on external factors such as temperature, breads made with chemical leaveners are relatively uniform, reliable, and quick. Yeasts are a growth form of eukaryotic Microorganisms classified in the kingdom Fungi, with about 1500 Species currently described Many common foods are quick breads including banana bread, cornbread, biscuits, muffins, pancakes, scones, and soda bread. Banana bread (also called Banana nut bread is a type of Bread that contains mashed yellow Bananas Banana bread is usually a Quick bread, a sweet Cornbread is a generic name for any number of Quick breads (a bread leavened chemically rather than by Yeast) containing Cornmeal. A biscuit (ˈbɪskɨt is a small baked product the exact meaning varies markedly in different parts of the world A muffin is somewhat like a small Cake, and though it does resemble a Cupcake in that they both have cylindrical bases and rounded conical tops they usually Pancakes are a type of Flatbread prepared from a sweet batter that is cooked on a hot Griddle or in a Frying pan. The scone is a British snack of Scottish origin A small quickbread made of Wheat, Barley or Oatmeal, usually with Soda bread is a type of Quick bread in which Baking soda has been substituted for yeast
The type of bread produced is variable based predominantly on the major flavoring, the method of mixing, and the ratio of liquid in the batter.
There are three basic methods for making quick breads; the quick-bread method, the creaming method, and the biscuit method. These three methods combine the rise of the chemical leavener with advantageous lift from other ingredients.
- The quick-bread method also known as the "Blending Method" calls for measurement of dry and wet ingredients separately, then quickly mixing the two. Often wet ingredients will include beaten eggs which have trapped air for added rise. Usually mixing is done using a tool with a wide head such as a spoon or spatula to prevent the dough from becoming over beaten and deflating the egg's lift. A spatula, also known as a Turner, Flipper and fish slice in ( British English) is a kitchen utensil with a long handle and a broad flat edge
- The creaming method is frequently used for cake batters. The butter and sugar are creamed, or beaten together, until smooth and fluffy. Eggs and liquid flavoring mixed in, and finally dry and liquid ingredients are added in. The creaming method combines rise gained from air pockets in the creamed butter with the rise from the chemical leaveners. Gentle folding of the final ingredients is important to prevent destroying these pockets.
- The biscuit method is a technique which is used for biscuits, scones, and pie crusts. This method cuts chilled fat (whether lard, butter, or shortening) into dry ingredients using a food processor, pastry blender, or fork. A food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of Food. A dough scraper is a Tool used by Bakers to manipulate Dough and to clean surfaces on which dough has been worked The layering from these process gives rise and adds flakiness as the folds of fat melt during baking.
Aside from mixing methods, quick breads also vary widely in the consistency of their dough or batter. There are three main types of quick bread batter: pour batter, drop batter, and stiff dough. Pour batters have a dry:liquid ratio of 1:1 and is the most moist type of quick bread batter. Drop batters have a dry:liquid ratio of 3:1. Stiff dough, being the stiffest, has a ratio of about 7:1.
References
- Cook's Illustrated (2004). Cook’s Illustrated is a bimonthly American cooking Magazine published by Boston Common Press in Brookline Massachusetts. The New Best Recipe. America's Test Kitchen. ISBN 0-936184-74-4 (USA)
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