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Quick Breads

Quick Breads. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today . McGraw Hill-Glencoe. 2004. Nutrients in Quick Breads. Carbohydrates, protein, B vitamins, iron Using whole grains adds fiber and trace minerals

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Quick Breads

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  1. Quick Breads FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

  2. Nutrients in Quick Breads • Carbohydrates, protein, B vitamins, iron • Using whole grains adds fiber and trace minerals • Add fruit, vegetables, and nuts more vitamins and minerals as well as flavor and texture • Some are high in fat

  3. Muffins • Prepared using muffin method • Most important part is properly mixing liquid and dry ingredients

  4. MUFFIN METHOD • Properly mixed muffins have rounded, pebbly top with a coarse but tender texture inside • Sift together and mix all dry ingredients in large bowl; make a well in center • Beat all liquids together in small bowl until well blended

  5. Pour liquid into dry • Mix just until dry ingredients are moist; floury spots may remain and batter lumpy; stir only 6 or 7 times • Fold in nuts or fruits with gentle motion • Bake

  6. Do NOT overmix – muffins will have peak tops and tough and heavy product and insides will have long, narrow tunnels

  7. Loaf Breads • Mixed same manner as muffins • Simple cakelike bread – use many of same ingredients • Generally baked in greased pan; if using fruit or nuts, line bottom with parchment paper

  8. Top of loaf will crack – typical • Check for doneness by sticking toothpick in center; should come out clean

  9. Biscuits • Delicate, small breads • Tender, but crisp crust and even, light brown color • Inside slightly moist and creamy white, peeling apart in layers

  10. Rolled biscuit – roll out even thickness and cut with biscuit cutter • Drop biscuit – drop dough from spoon onto greased cookie sheet • Use pastry and biscuit method of mixing

  11. Pastry & Biscuit Method • Stir together or mix dry ingredients in large bowl; make well in center • Cut in shortening to size of peas or coarse bread crumbs • Add liquids to well; stir just until ingredients are blended and form a soft dough

  12. For rolled biscuits, roll dough to ½ inch thickness; cut straight down with cookie cutter • Twisting cookie cutter will make uneven biscuit • Re-roll dough until all dough is used

  13. Serving Biscuits • Best when eaten warm, right out of the oven • Serve with meals or use them for sandwiches • Top with gravy or sweet fruit and cream

  14. Can be made ahead of time, frozen, and reheated in microwave oven

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