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Quick Breads

Quick Breads. Good sources of carbohydrates, protein, B vitamins, iron Most common quick breads: Muffins Loaf breads Biscuits . Muffins. Prepared using the muffin method of mixing Properly mixing liquid and dry ingredients

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Quick Breads

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  1. Quick Breads • Good sources of carbohydrates, protein, B vitamins, iron • Most common quick breads: • Muffins • Loaf breads • Biscuits

  2. Muffins • Prepared using the muffin method of mixing • Properly mixing liquid and dry ingredients • Properly mixed: have rounded pebbly top, coarse tender texture inside

  3. Muffin Mixing Method • Sift together dry ingredients in a bowl • Flour, sugar, baking powder, spices • Make a well in the center of the dry ingredients • Beat all liquid ingredients together in a small bowl until well blended • Eggs, milk, water, oil, melted fat, liquid flavorings • Pour the liquid into the well • Mix enough to moisten the dry ingredients • Batter should be lumpy • Few floury spots could remain • Fold in ingredients gently • Raisins, chopped nuts, fruit • Don’t over mix: • Peaks on top, tough, heavy • Insides will have long narrow tunnels

  4. Kinds of Muffins • Fruit • Nuts • Yogurt • Vegetables • Bran

  5. Preparing and Baking Muffins • Grease muffin pans or use liners • Fill cups 2/3 full • Overflow or have odd shape is over filled • Test for doneness about 5 minutes before baking time is over • Toothpick inserted in the center comes out clean • Top is nicely browned

  6. Loaf Breads • Can be mixed in same method as muffins • Use many of the same ingredients • Baked in greased loaf pans • Line pan with parchment paper is using dried fruits or nuts • Use toothpick method to check for doneness • Top might crack

  7. Biscuits • Biscuit method- see notes from 3/3 • Sift dry ingredients into bowl • Cut fat in dry ingredients • Make well in center of dry ingredients and add liquid in center • Stir until ingredients are moistened and form a soft dough

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