Bakeshop Skills Class: Quick Breads

What Are Quick Breads?

Baking soda is pure sodium bicarbonate. When it interacts with moisture and the acid in the batter, it produces bubbles of carbon dioxide that expand with heat, causing quick breads to rise.

Baking powder contains both sodium bicarbonate and an acid. It is available as either single-acting or double-acting.

• Single-acting baking powder is activated by moisture, so the batter should be baked immediately after mixing.
• Double-acting baking powder reacts twice: once when mixed with liquid and again when exposed to heat in the oven. This provides more flexibility before baking.

Using too much baking soda can leave baked goods with a noticeably soapy, bitter taste.

We made four different quick breads during class—banana bread, biscuits, muffins, and scones—and learned three primary mixing methods.

Three Quick Bread Mixing Methods

1. Creaming Method

   Examples: cake batters and dense muffins.

   1. Mix the fat and sugar with the paddle attachment until light in color, creamy, and fluffy.
   2. Add the eggs one at a time. Adding them all at once can cause the batter to separate.
   3. Add flavorings such as vanilla, almond, or lemon extract.
   4. Add the dry ingredients in three additions. If liquids are included, alternate the dry and wet ingredients, beginning and ending with the dry ingredients.
   5. Fold in garnishes such as nuts or chocolate chips until just incorporated.

2. Muffin Method

   Examples: crepes, pancakes, and muffins.

   1. Combine all the dry ingredients.
   2. Combine all the wet ingredients.
   3. Gradually add the dry ingredients to the wet ingredients, mixing only until combined.

3. Biscuit Method

   Examples: biscuits, scones, and pie crusts.

   1. Combine all the dry ingredients.
   2. Cut the fat into the dry ingredients using your hands, a pastry cutter, or two knives until the mixture resembles coarse crumbs.
   3. Add the liquid and mix gently by hand.
   4. Knead the dough lightly.
   5. Pat or roll out the dough and cut it into the desired shapes.

Quick Breads We Made in Class

Here is what we made today: