chapter 45 quick & yeast breads. quick breads… leavened by agents that allow immediate baking...
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Chapter 45Quick & Yeast Breads
Quick Breads…
• Leavened by agents that allow immediate baking
Ex: baking soda, air, steam, and baking powder
Muffin Method
• Measure all ingredients accurately
• Sift the dry ingredients together
• Make a well in the center of the dry mixture
Muffin Method (con’t)
• In a small bowl – beat all liquid ingredients until well blended
• Pour the liquid all at once into the well in the dry ingredients
• Fold in the dry ingredients until they are moistened
• Batter should be lumpy
Muffin Method (con’t)• Pancakes, muffins, coffee cakes,
and fruit and nut loaves should be made using the muffin method
• Over-mixing can cause a chewy, heavy texture or muffins with tunnels and peaks on the top
Biscuit Method
• Used for biscuits, scones, and shortcakes
• Involves a higher ratio of flour to liquid – making a dough rather than a batter
Biscuit Method (con’t)
• Measure ingredients accurately• Sift the dry ingredients into a large
bowl• Cut the fat into the flour using a
pastry blender
Biscuit Method (con’t)
• Make a well in the center of the dry ingredients
• Add liquids all at once
• Mix until the dry ingredients are just moistened
Rolled Biscuits
• Always mixed by the biscuit method
• Kneading – working the dough with the hands to combine ingredients and develop gluten
Drop Biscuits
• Have more liquid in proportion to flour
• Muffin method may be used for mixing – shape will be less symmetrical
Yeast Breads…
• Leavened with yeast – breads must be well kneaded and allowed to rise before baking
How it works…•Alcohol and carbon dioxide gas are produced in a process called fermentation
•As the gas leavens the bread, it forms more gluten and creates flavorful compounds
Kinds of Yeast Breads…
• Basic white bread
• Batter bread
• Sweet white bread
• Whole grain bread
• Sourdough bread
Mixing Yeast Breads…
•Conventional method – yeast is first dissolved in warm water to activate growth – temperature is CRITICAL
Mixing (con’t)
• Quick Mix Method – combines dry yeast with the dry ingredients. An electric mixer may be used to help develop gluten.
Kneading…
• Yeast dough must be kneaded to develop a strong gluten structure that holds up when the dough rises
Rising…
Allows yeast colonies to multiply and flavors to develop
• Choose a warm place for dough to rise – 75 to 85 degrees is ideal
• Avoid drafts and allow to rise until it doubles – usually 1 to 1 ½ hours
Punching Down…
• After the dough has risen – it must be “punched down”
• This allows excess gas to escape making the dough easier to shape
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