Basic Quick-Bread Mix

This mix can be stored in the refrigerator for quick preparation of Bannock, pancakes, tea biscuits, shortcake and coffee cake. It is important that shortening be very finely cut; as well as causing an inferior texture to the product, too large pieces cause the mix to occupy more space, resulting in inaccurate measurement. When measuring the mix, spoon it lightly; do not pack it down.

8 cups flour

1 1/2 cups skim milk powder

2 tsp. salt

5 Tbsp . baking powder

2 cups shortening

1. Combine dry ingredients thoroughly.

2. Cut in shortening using two knives or a pastry blender until the mixture resembles cornmeal. Shake to bring to surface any course lumps and work them out with fingers.

3. Cover and store in the refrigerator to use as needed in the following recipes.

Yield: about 14 cups

To substitute oil for shortening in the basic mix, use 3/4 of the quantity. Mix made from oil tends to pack down more

To use as Pancakes-Basic

2 cups Basic Quick -Bread Mix

2 eggs

1 cups water

1. Beat eggs with water; stir into mix and beat only until batter is smooth and thin enough to pour.

2. Heat griddle or heavy frying pan; pan is hot enough when a few drops of water sprinkled on it will dance.

3. Grease pan lightly but evenly with oil; ladle batter or pour from a jug onto the pan, allowing for each pancake about 1/4 cup

4. Spread cooked pancakes on a heated platter and keep warm, (stacking pancakes results in sogginess.)

Yield 10-12 pancakes with a diameter of 5-6 inches

Variations

1. Use whole wheat flour for half the flour in basic mix, to make a more nutritious pancake.

2. for richer pancakes substitute sour cream for part of liquid.

3. Buttermilk- Substitute an equal amount of buttermilk for water (omit baking powder and milk powder in basic mix and substitute baking soda, 1 tsp.

Approximate Proportions of Liquid to Flour for Quick Breads

Pour or Thin Batter--Use 1 cup liquid with 1 to 1 1/2 cups flour or mix.

Drop or Thick Batter-- Use 1 cup of liquid with 1 1/2 to 2 cups flour or mix.

Soft Dough-- Use 1 cup liquid with 2 to 2 1/2 cups flour or mix.

Stiff Dough--Use 1 cup liquid with 3 to 5 cups flour or mix.

Methods of Mixing Quick Breads

Pour or Thin Batter--will pour easily from a spoon or a pitcher and varies in degree of thinness. Breakfast puff and popover mixtures are examples of the thinnest batter, while the pancake and the waffle mixtures are examples of a thicker batter. Thin batters are best combined with a rotary beater. Beat eggs, add milk and melted shortening, sift dry ingredients on top, and beat until smooth. For waffle mixtures, the eggs are often separated and the beaten whites folded in last.

Drop or Thick Batter-- does not pour readily, but drops in a soft mass from a spoon or must be shaken or pushed free from it. Muffins and fritters are examples of the drop batter. They may be made with either solid or melted shortening. Solid shortening is added to the sifted dry ingredients and cut in thoroughly with a fork. Melted shortening or oil is added to the liquid mixture of milk and beaten eggs. In either case the dry and liquid mixtures are then combined with only enough stirring to dampen the flour. The mixture will look lumpy. The cake method of mixing may be used if a large amount of shortening is included in the recipe (Cream shortening and sugar until fluffy, add beaten egg, then sifted dry ingredients and milk alternately).

Soft Dough--can be handled more or less easily. Biscuits and Bannock are made from soft dough and are mixed as quickly and deftly as possible. Have the Shortening and liquid for biscuits. Cut the shortening into the sifted dry ingredients with two knives or a pastry blender. Stir in the liquid quickly and knead on a lightly floured board for only a few seconds, until all ingredients hold together.

Stiff Dough can be handled without sticking and some energy must be used to roll it out. The Southern beaten biscuits and noodles are examples of the stiff dough.

 Variation

6 cups all-purpose flour           1 Tbsp. salt

41/2 Tbsps. baking powder      ¾ cup shortening

Method of preparation:

1. Measure the flour baking powder, and salt, then sift into a large bowl.

2. Cut in the shortening until the mixture resembles coarse corn meal.

3. Place in zip-lock bags and preferably (not necessary, as most modern shortenings do not readily go rancid), store in freeze or in the refrigerator.

How to Use:

As above, using milk as the liquid.

Or, when you are ready to make a sheet of hot biscuits:

·       Use ¾ cup milk to cups of mix---

·       and, as yet another option, spread with strawberry or raspberry jam, and roll up like a jelly roll.

·       Cut in slices, you have a delicious biscuit.

Use a 450 F oven, bake 12-15 minutes  

Yield: approximately 36 biscuits.
©Al (Alex-Alexander) D Girvan. All rights reserved.