The two major types of breads are yeast breads and quick breads, which are prepared using different methods. 1
Making Quick Breads Breads that are made with speedy leavening agents are called quick breads. quick bread A bread leavened by agents that allow speedy baking, such as air, steam, baking soda, and baking powder. 2
Making Quick Breads Quick breads may be made using either a muffin method or a biscuit method. muffin method A method of making quick breads in which liquid ingredients are lightly mixed into dry ingredients to create a batter with a slightly coarse yet tender texture. biscuit method Gives a flaky layering and is used for making biscuits, scones, and shortcakes. 3
Making Quick Breads The muffin method yields breads with a slightly coarse, yet tender texture. 1. Measure ingredients. 2. Mix dry ingredients. 3. Mix liquid ingredients. 4. Make a well, in dry ingred. 5. Pour in liquids and stir. 6. Stir until MOIST But LUMPY. 4
Ingredients in quick breads Flour Structure Usually all-purpose flour used Gluten is formed, give support and strength Fat tenderness oil, butter Sweetener- sugar, honey Flavor and helps texture of product Leavening- baking soda, baking powder helps product to rise Liquid- milk, water, lemon juice Moisture, starts formation of gluten with flour Flavorings fruit, nuts, salt 5
Making Quick Breads Identify signs of doneness in each type of quick bread made with the muffin method. Quick Bread Muffins Loaf Breads Pancakes Signs of Doneness Lightly browned, with rounded, pebbly tops. Over mixed quick Breads have PEAKS AND TUNNELS Lightly browned with a center crack. Bread should have pulled away from pan sides, and feel firm when tapped. Dry edges and bubbles starting to break on top. Golden underside. 6
Making Quick Breads The biscuit method results in flaky layering. 1. Measure ingredients. 2. Combine dry ingredients. 3. Combine liquid ingredients. 4. Cut in the fat, into dry ingred. 5. Make a well in dry ingred. 6. Pour and mix in Liquids. 7. Knead, Roll and Cut 8. Bake at a high temperature 7
Making Quick Breads Rolled biscuits are light, flaky, and consistent in size. Signs of doneness in rolled biscuits are: doubled in size. golden brown tops. straight, cream-colored sides. rolled biscuit A biscuit that is lightly kneaded, rolled out to an even thickness, and cut to biscuit size before baking. 8
Making Quick Breads Drop biscuits are more mealy than flaky and are irregularly shaped. Signs of doneness in drop biscuits: doubled in size golden brown all over drop biscuit A biscuit made with more liquid in proportion to flour than a rolled biscuit. 9
Nutrients in Quick Breads Starch (Complex Carbohydrate) B Vitamins Iron And other nutrients based on ingredients added: For Example: Blueberries-Vitamin A, C and Fiber 10
Making Yeast Breads Yeast breads take longer to make than quick breads. Dough for yeast bread must be kneaded well and allowed to rise before baking. yeast bread A bread leavened with yeast. knead Working dough with the hands to combine ingredients and develop gluten. 11
Making Yeast Breads The process of fermentation causes bread to rise and creates by-products that add flavor. fermentation A process in which yeast, and the enzymes in yeast, produce alcohols and carbon dioxide gas by breaking down carbohydrates. 12
Making Yeast Breads Yeast breads fall into five basic categories: Basic white bread Batter bread Sweet white bread Whole-grain bread Sourdough bread 13
Making Yeast Breads Mixing activates yeast and combines ingredients. There are two methods for mixing yeast dough: conventional method. quick-mix method. conventional method A method of mixing yeast dough in which the yeast is first dissolved in warm water to activate growth. quick-mix method A method of mixing yeast dough in which dry yeast is combined with the dry ingredients and then with a liquid. 14
Making Yeast Breads Kneading yeast dough strengthens the gluten structure. 1. Turn out the dough. 2. Push the dough. 3. Fold the dough. 4. Turn the dough. 5. Knead the dough until glossy. 15
Making Yeast Breads After kneading, yeast dough must be left to rise. Dough may require one rising or two, depending on the type of yeast used. Punching down yeast dough: allows excess gasses to escape. redistributes yeast cells. gives bread a fine texture. 16
Making Yeast Breads Dough is shaped into a loaf before rising a second time. Signs of doneness: smooth round top. nicely browned crust. hollow sound when tapped. 17
Chapter Summary The two major types of breads are quick breads and yeast breads. Quick bread is leavened by air, steam, baking soda, or baking powder. Yeast bread is leavened by yeast. Quick breads and yeast breads are prepared using different methods. 18
Chapter Summary Quick bread batter is made with the muffin method or the biscuit method. Yeast dough is made using the conventional method or the quick-mix method. Most yeast doughs require kneading. Yeast doughs rise once or twice before baking. 19
Review Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions. Start 20
quick bread A bread leavened by agents that allow speedy baking, such as air, steam, baking soda, and baking powder. pan rápido Pan fermentado con agentes que permiten el horneado rápido tales como aire, vapor, polvo para hornear y bicarbonato de soda. Show Definition 21
muffin method A method of making quick breads in which liquid ingredients are lightly mixed into dry ingredients to create a batter with a slightly coarse yet tender texture. método de panqué Un método para hacer panes rápidos en el que los ingredientes líquidos se mezclan ligeramente con los ingredientes secos para crear una pasta algo granulosa pero tierna al tacto. Show Definition 22
biscuit method Gives a flaky layering and is used for making biscuits, scones, and shortcakes. método para bisquet Crea capas hojaldradas y se usa para hacer bisquets, biscochos, y tartaletas de frutas. Show Definition 23
cut-in To mix solid fat and flour using a pastry blender or two knives and a cutting motion. integrar Mezclar grasa sólida y harina usando una batidora de pastelería o dos cuchillos y un movimiento como de cortar. Show Definition 24
rolled biscuit A biscuit that is lightly kneaded, rolled out to an even thickness, and cut to biscuit size before baking. bisquet enrollado Un bizcocho que se amasa suavemente con un rodillo para que quede plano y se corta al tamaño de un bizcocho antes de ser horneado. Show Definition 25
knead Work dough with the hands to combine ingredients and develop gluten. amasar Trabajar la masa con las manos para combinar los ingredientes y desarrollar el gluten. Show Definition 26
drop biscuit A biscuit made with more liquid in proportion to flour than a rolled biscuit. bisquet de masa espesa Un bizcocho que se hace con más líquido en proporción a la harina, que un bizcocho enrollado. Show Definition 27
yeast bread A leavening agent. pan de levadura Un agente de fermentación. Show Definition 28
fermentation A process in which yeast, and the enzymes in yeast, produce alcohols and carbon dioxide gas by breaking down carbohydrates. fermentación Proceso en el que la levadura y las enzimas de la levadura producen alcohol y dióxido de carbono al descomponer los carbohidratos. Show Definition 29
conventional method A method of mixing yeast dough in which the yeast is first dissolved in warm water to activate growth. método convencional Método de mezclar la masa de levadura en la que la levadura se disuelve primero en agua tibia para activar su desarrollo. Show Definition 30
quick-mix method A method of mixing yeast dough in which dry yeast is combined with the dry ingredients and then with a liquid. método de mezcla rápida Un método de mezclar masa de levadura en la que la levadura seca se combina con los ingredientes secos y luego con un líquido. Show Definition 31
score Make slashes about ½ inch deep across the top of the bread. muesca Hacer cortes de aproximadamente ½ pulgada de profundidad a lo largo de la parte de arriba del pan. Show Definition 32
symmetrical Balanced. simétrico Balanceado. Show Definition 33
pliable Supple. maleable Flexible. Show Definition 34
End of Chapter 43 Quick & Yeast Breads 35