The Versatile Quick Bread

It is no wonder quick breads are so well-liked. They are simple, fast-as the title implies, almost foolproof, versatile, and oh, so great. We commonly know them as sweetened loaves with fruit or nuts, somewhere in between yeast breads and cakes in texture and sweetness. They are leavened with baking powder and baking soda. Banana bread and date nut bread are common although some publications checklist recipes for savory types.

Quick breads have much less sugar and much less fat than cakes. The nuts often discovered in quick breads add to the fat content material. The fruit adds to the moisture as well as the flavor. Simply because quick breads tend to be drier than cakes, they are often spread with butter, cream cheese, or jam. Peanut butter is 1 of our favorite toppings.

Quick breads tend to be more dense and moist than muffins although the batter for quick breads can be baked in muffin tins. Generally, muffin batter is thinner than quick bread batter.

Quick breads are wonderfully versatile, suitable whenever the richness of a cake is unwanted. They are often served at breakfast and brunch, for snacks, and they finish a meal well in place of a sweeter dessert. When used for a dessert, they can be topped with ice cream or a syrup. Slices can be toasted or dipped in eggs and made as French toast. They make fantastic sandwiches-although a bit fragile unless &quotstuck&quot together with cream cheese or peanut butter. Try a fruit filled quick bread topped with shavings of ham or turkey.

How to Bake Quick Bread

There are two methods for mixing quick breads: the creaming technique and the muffin technique. With the creaming technique, sugar and fat (butter, margarine, or shortening) are beat together to entrain air in the combination and offer additional lift to the batter. With the muffin technique, the liquids are combined in 1 bowl, the dry ingredients in another, and then the two are combined together. The creaming technique tends to make a more cake-like bread. The actions for every technique follow.

The Creaming Method

1. Location softened butter, margarine, or shortening in a bowl. Include the sugars, spices, and salt and beat until light and fluffy and air is entrained all through the combination. (Do not let the butter or margarine get warm sufficient that it methods the melting stage. Friction from the mixing, especially with an electric mixer, will increase the temperature.)
2. Include the eggs 1 at a time, beating following every addition.
3. Include any liquid ingredients and stir lightly.
4. Stir or whisk the remaining dry ingredients together. Include them to the combination and stir until just combined.
5. Remove to the baking pan(s) and bake.

The Muffin Method

1. Sift or whisk the dry ingredients together to thoroughly disperse the salt, sugar, and leavenings all through the flour.
2. Mix all the liquid ingredients including the melted fat.
3. Make a well in the dry ingredients and add the liquid ingredients. Mix with a spatula until just combined-some lumps might stay.
4. Remove to the baking pan(s) and bake.

Pointers for Good results

1. Do not more than blend. Over mixing will develop the gluten and make the bread tough rather of tender.
2. Select reduced gluten flour, either pastry or all-objective flour. Bread flour will make a tough loaf.
3. Do not scoop the flour. Sift or whisk the flour to make it light and fluffy, not packed, then spoon it into the measuring cup.
4. The creaming technique produces a more cake-like product and is well-suited for those recipes that have a high fat or sugar content material. Think about the creaming technique for those recipes that call for more than 4 tablespoons of butter per loaf.
5. Bake soon following mixing prior to the impact of the leavenings start to dissipate.
six. If you use dry milk in your recipe, add it to liquid ingredients so that it can be stirred and thoroughly dissolved.
seven. Industrial muffins tend to be very high in fat and sugar-more like a tea cake than a bread. Your quick bread ought to be more bread-like and not as wealthy as commercial muffins.
eight. Grease pans well and consider dusting the pans with flour as well. (If you use butter, always dust your pans to soak up the water in the butter.) With the high sugar content material, the loaves tend to stick in the pans. Non-stick pans are helpful.
9. Breads are easier to eliminate from the pan if they set for five or 10 minutes prior to removing the bread.
ten. Test for doneness by inserting a toothpick into a crack in the center of the loaf. If the bread is done, the toothpick ought to arrive out clear.
eleven. Quick breads are greatest if they are tightly wrapped and stored in the refrigerator overnight. Following the bread has completely cooled, wrap it tightly in plastic or foil. As the bread chills, both the flavor and the moisture permeate the bread. The bread can be stored in the refrigerator for five to seven days.
twelve. Quick breads can also be frozen. Location the wrapped breads in freezer-grade plastic bags and freeze them for up to 3 months. When ready to use, thaw the loaves in the refrigerator while still wrapped.

Troubleshooting Tips

1. Cracked top: A cracked top is desirable and not a fault.
2. Tunnels and voids: Tunnels and voids in the bread are a symptom of more than mixing. Mix only until the dry ingredients are moistened. Some lumps might stay.
3. Tough texture: A tough texture rather of a tender texture is another symptom of more than mixing. Sometimes, as well high of baking temperature will cause toughness.
4. Soggy texture: If the batter is left for as well long prior to baking, it might be soggy or sunk in the middle. If the there is as well a lot liquid or not sufficient leavening, the bread might be soggy.
5. Coarse, crumbly texture: The bread ought to be moist and dense. As well a lot fat or as well a lot leavening will cause the bread to be crumbly.
six. Bitter, soapy aftertaste: As well a lot baking soda or baking powder will produce an aftertaste.
seven. As well thick or as well brown of a crust: A tough thick crust might be brought on by as well high of oven temperature or as well a lot sugar.
eight. Greasy crumb: As well a lot fat will produce a greasy texture.
9. Crisp edges: As well a lot fat or as well a lot fat and sugar will produce crisp edges.

For more content articles like this go to The Bakers’ Library.

© 2004 The Prepared Pantry