Quick Breads

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Quick Breads

          Quick breads are those breads or bread - like mixtures which are mixed and baked at once. The only essentials of quick breads are a liquid and flour so hardtack is considered to be a quick bread.

            When and if leavening agents are used, they are of the type which act quickly and make the mixture light without a long period of waiting. In other words they are leavened through quick chemical reaction rather than through fermentation.

            Most quick breads are leavened with baking powder, baking soda, or both. Double acting baking powder produces gas bubbles twice, first when it comes in contact with liquid and again when subjected to heat; the mixture can therefore, be left to stand for a little while after mixing, if necessary. Baking soda is usually used in mixtures containing an acid ingredient such as buttermilk, sour cream, fruit juice, molasses or even chocolate. Baking soda starts reacting as soon as it cokes in contact with liquid, so mixtures containing it should be baked immediately.

            Quick breads may be improved in flavour and texture by the addition of salt, sugar, eggs shortening, etc. in various combinations and proportions. Some, such as biscuits, muffins loaves and soda bread, can accompany a meal like ordinary bread, while waffles and pancakes make a delicious meal in themselves. Doughnuts are a tasty favorite snack any time of the day.

Kneading and Rolling:           

            A dough which is to be kneaded should be mixed just long enough to come away from the side of the bowl (it will be sticky).Turn it out onto a lightly floured surface and knead very lightly- 6 to 8 strokes will be enough to make it manageable and knead ingredients (any more kneading than this will toughen gluten producing a course unsatisfactory finished product similar to native style  bannock).  

Biscuits, Crepes, Griddlecakes, Fritters, Pancakes, and Waffles

Biscuits, Crepes, Griddlecakes, Fritters, Pancakes, and Waffles

 Biscuits-Basic--Use 1 cup liquid with 2 to 2-1/2 cups Basic Quick-Bread Mix

OR

                   2 cups flour                             

                   3 tsp baking powder                      

                   1 tsp salt                               

                   1/4 cup cold shortening           

                   2/3 cup cold milk            

          Sift flour, baking powder and salt together and cut in shortening with 2 knives or a pastry blender. Add milk and mix quickly Knead for a few seconds on lightly floured board (just enough to keep mix together). Pat out to 1/2 inch thickness and cut with biscuit cutter or inverted glass. Place in a greased pan close together for crust on top and bottom only, far apart if crust is desired on sides also. Bake at once in a very hot oven (450 F.) 12 minutes Makes 12.

Biscuit Crust--Roll dough 1/4 inch thick and cut to fit top of meat or chicken pie Place on pie, pressing edges to dish. Cut opening in center to allow escape of steam.

Drop Biscuits--Increase milk to 1 cup and drop mixture from spoon into greased muffin pans or onto greased baking sheet. Bake as above.

         

           Buttermilk Biscuits

          2 cups flour                             

                   1/2 tsp.baking soda                 

                   2 tsp.baking powder                      

                   1 tsp.salt                               

                   1/4 cup cold shortening           

                   1 cup buttermilk                    

          Mix and bake as for baking powder biscuits.

         

**Variations Using Baking Powder or Buttermilk Biscuit Dough         

Butterscotch--Roll dough to a rectangular sheet and brush with softened butter. Sprinkle with brown sugar and roll up like a jelly roll. Cut into 1-inch slices and place cut side down on greased baking sheet or in greased muffin pans.

          Cheese--Mix 1/2 cup grated cheese with dry ingredients.

Cinnamon--Follow directions for butterscotch biscuits, using granulated sugar and cinnamon instead of brown sugar.

          Graham--Use 1 cup graham flour and 1 cup white flour.

Honey --Follow basic directions. Roll out dough 1/2 inch thick and spread it with softened butter. Sprinkle over the butter 2 Tbsp. sugar and 1/2 cup each of seeded raisins and chopped pecans, and roll the dough like a jelly roll.  Slice the roll 1/2 inch thick. Butter a baking pan generously and pour into it a half inch of honey. Lay biscuits in the pan and bake them in a hot oven. Remove them at once from the pan after baking and pour over them any honey in the pan.    

Orange--Mix 1 Tbsp. orange zest with milk and add 2 Tbsp. sugar to  dry ingredients then dip cubes of sugar in orange juice and press 1into the top of each biscuit.

Pecan Carmel--Follow directions for butterscotch biscuits, adding 1/2 cup chopped pecans to brown sugar. Mix butter and brown sugar and place a little of mixture in each muffin pan. Place slices of roll cut side down on top of mixture. Remove from pans as soon as baked.

          Cream Scones--Use heavy cream and butter to make a soft dough.

**Irish Griddle Scones--Roll dough into 2 circles 1/2 inch thick. Cut into wedges and bake on a hot griddle, turning to brown both sides. Split scones while hot, spread with softened butter and place in oven to melt butter.

          Or.

**Scottish Scones-- Sift together 2 cups flour, 2 tsp. each of baking powder and sugar, and 1/2 tsp. salt.  Cut in 1/4 cup butter. Beat 2 eggs, reserving a little unbeaten egg white. Add the beaten eggs and 1/3 cup light cream to the flour mixture. Toss the dough on a floured board and pat or roll it 3/4 inch thick. Cut the dough into squares, brush them with the reserved egg white, and sprinkle them with sugar. Bake the scones in a hot oven (400 F. for 15 minutes. Finish and serve as above.

         

Beaten Biscuits        

          Preparation of these; is a good way of curbing aggression.

                   3 cups flour                             

                   1 tsp.salt                               

                   1/3 cup cold shortening                    

                   1/2 cup cold milk                      

          Sift flour with salt; cut in shortening. Add milk and mix to a very stiff dough. Place on floured board and beat with rolling pin or wooden potato masher 30 minutes, folding in edges after each stroke. Roll 1/3 inch thick and cut with biscuit cutter. Place on greased baking sheet and prick with a fork. Bake in hot oven (400 F.) 2o minutes. Makes 24.    

                            

 Cream Biscuits

          Use basic quick-bread mix and heavy cream instead of milk. Roll out the dough 1/4 inch thick on lightly floured board and cut into rounds. Bake as usual.

**Variation

***Shortcake Biscuits-- Brush the rounds with butter and bake them in pairs, sandwich style. Split them, butter them again, fill with sweetened fruit and top with whipped cream.

         

           Crullers

                   1/4 cup shortening                   

                   1 cup sugar                                      

                   2 eggs                              

                   3 tsp. baking powder                      

                   1/4 tsp.nutmeg                                  

                   1/2 tsp. salt                               

                   4 cups  flour                    

                   1 cup milk                              

          1. Cream shortening. Add Sugar, then well beaten eggs

2. Sift baking powder, nutmeg and salt with 1 cup flour and add alternately with milk to the first mixture.

            3. Add additional flour to make a dough stiff enough to handle.

            4. Toss on floured board, roll 1/2 inch thick and cut into strips.

            5. Twist and fry in deep fat (365 F.).

6. Drain on unglazed paper and when cold roll in icing sugar. Makes3 dozen.© Al (Alex-Alexander) D Girvan. All rights reserved.

Doughnuts

           Doughnuts

 Although this rfirst ecipe calls for the traditional method of dissolving yeast, rapid rising yeast and the Instant Method work just as well and save time.

                                    1 tsp. sugar

                             1/2 cup warm water

                             2 tsp. (1 envelope) granular yeast

                             1/2 cup milk

                             1/4 cup shortening

                             1 Tbsp. salt

                             1/2 cup sugar

                              2 eggs

                             1/4 tsp. Nutmeg

                             1 tsp. grated lemon rind

                   3-4 cups  flour

                         Fat for frying

1. Combine the ingredients as for basic rolls using enough flour to form soft dough.

            2. Cover; let rise in a warm place until doubled in bulk.

            3. Roll dough to a thickness of a little less than 1/3 in.

            4. Cut with a doughnut cutter with a diameter of 3 inches.

5. Place on a floured cookie sheet and let rise in a warm place until doubled in bulk, about 30-45 minutes

            6. Heat fat to 365 F.

7.  Drop the dough raised side down into hot fat; fry until brown; turn and brown on other side.

8. Drain; shake in bag with sugar, icing sugar or use one of the other popular variations.

             Yield 24 doughnuts. See quick breads for doughnuts prepared with baking powder.

**Variation

          Filled Doughnuts--Cut dough into circles using a cookie cutter. Divide into 2 groups. Using egg white, brush surface near edge of one group of circles; in the center of each, place jam, jelly, whipped topping or pudding.

            Top with remaining circles, pinching edges together firmly to seal. Arrange on a floured cookie sheet; let rise in a warm place until doubled in bulk Fry.

Yeast Raised, Bread Doughnuts # 2

Ingredients:

1-1/8 cups whole milk (warm)

1/4 cup sugar

2-1/4 tsps. active dry yeast (instant)

2 whole large eggs (beaten)

1-1/4 sticks unsalted butter (melted)

4 cups all-purpose flour

1/4 tsp. salt

Any quality shortening, for frying. Shortening gives a better texture and may be a healthier choice than granola oil (which because if it is left to evaporate in say a sauce will turn to a varnish like substance, I never use). Actually for both flavour AND health, olive oil or beef tallow are probably the  best choices; but because people now worry  so much about cholesterol  nowadays, beef  tallow is now hard to get.

Glaze

3 cups powdered sugar

1/2 tsp. salt

1/2 tsp. vanilla

1/2 cup cold water (milk)

Yeast Raised Bread Doughnuts Recipe # 3

Serves:  2 dozen doughnuts

Prep Time:  2 Hrs. 45 mins.

Cook Time: 30 mins.

Ingredients:

1/2 cup warm (not hot) water

2 pkgs. active dry yeast (if cake yeast (2) are used, water should be lukewarm)

3/4 cup lukewarm milk

1/4 cup sugar

1 tsp. salt

4 to 4-1/2 cups sifted all-purpose flour

1/3 cup shortening

2 eggs

GLAZE

1-2 Tbsps. warm water (I fund, thicker is better)

1/2 tsp. vanilla

1 cup sifted confectioners' sugar

Directions, Both Recipes

1 If using CAKE YEAST, SOAK yeast in 1/2 cup warm (not hot) water- 5 minutes.

TIP: Throw about 1 tsp. sugar in with this to kick it in the butt to get it going. This is called proofing the yeast.

2 SCALD the milk.

3 POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is only warm - not too hot t(which will either kill the yeast or scramble the eggs, or both, before you proceed.

4 ADD 1 cup of flour to eggs and yeast mixture. Beat until smooth.

5 Then ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board.

Recipe calls for 4-4 1/2 cups flour approximately. However, every time I make it, it only takes me about 4 cups to achieve the right consistency.

6 KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (11/2 hours).

7 ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has bee opened on both ends, and a doughnut cutter. If using the can, use a pill bottle to make the centre hole. Remove centres. 

8 LET RISE on the board until very light (40-60 minutes).

9 DROP, the rounds into deep hot fat, (325° - 350°) and turn when doughnuts are just barely brown. Turn once again, when browned sufficiently. Do not over brown. You will kill the rise of the yeast and the doughnuts will absorb more oil and not have as good a flavour. This is very important.

10 DRAIN on paper towel. While still warm, glaze with glaze above or dust each doughnut with granulated or confectioners' sugar.

 NOTE: None of my recipes are recommended for use with self-rising flour.

 Sweet Milk--        

3 eggs                              

1 cup sugar                                                          

2 Tbsp. shortening                   

3 tsp. baking powder                      

1 tsp. salt                               

1/2 tsp nutmeg                                  

3 1/2 cups  flour                             

1 cup milk                              

1/2 tsp. lemon extract                        

 1. Beat eggs until very light, beat in sugar, then melted shortening

2. Sift baking powder, salt and nutmeg with 1 cup flour and stir into first mixture alternately with milk.

  3. Add lemon extract and just enough flour to make a very soft dough. A soft dough makes light tender doughnuts when cooked.

 4. Chill. Roll out 3/4 inch thick. Cut with doughnut cutter.

5. Fry in deep fat (360-370 F.) and drain on unglazed paper. Makes 2 dozen.

         

Testing Fat for Frying

 Unless you wish to make a real mess of your kitchen, fats should never be brought to the smoking point as a test of heat. Use a thermometer; or use the "Camp Method"--drop into the fat a one-inch cube of bread from the soft part of the loaf. Judge the heat of the fat by the length of time it takes the bread to brown.

1. If the fat is the right temperature for smaller pieces of uncooked food-breaded chops etc. - 380-390 F. it will take 20 seconds for the bread to brown.

2. If the fat is the right temperature for larger pieces of uncooked food, or uncooked food in batter, or doughs-350-365F. The bread will brown in 40 seconds.

3. If the fat is the right temperature for most cooked foods-croquettes, fish balls etc., 365-380 F. the bread will brown in 40 seconds.

Have the Right Temperature in Frying

If fat is too hot, it scorches the food, does not cook it thoroughly, spoils the fat, or worse, smokes up and possibly sets fire to the kitchen. If it is too cool, the food becomes soggy and soaked with fat. Fats of low smoking temperature will naturally soak into food a little more than fats of high smoking temperature, because the food remains longer in the fat.

         

         

 Buttermilk--   

                   1 cup  sugar                                      

                   2 Tbsp.sour cream         

                   3  eggs                              

                   1/2 tsp.lemon extract                        

                   1 cup buttermilk                    

                   1/2 tsp.baking soda                          

                   1 tsp.baking powder                      

                   1/2 tsp.salt                               

                   1/2 tsp .nutmeg                                  

                   4 1/2 cups flour (more or less)               

          1. Mix sugar with cream and add beaten eggs, lemon extract and buttermilk.

2. Sift remaining dry ingredients with 1 cup of flour and add to first mixture,

            3. Add additional to make a dough just stiff enough to handle.

            4. Roll out and cut. Fry 

Fritters

 Fritters

          Fritters are often served as an accompaniment to another dish and may be composed of a piece of fruit enclosed in a batter, then fried in deep hot fat and served with an appropriate sauce; or diced fruit, diced vegetable, or other diced food, such as clams or lobster, stirred into the batter and fried by spoonfuls.

          Batter- Using Quick-Bread Mix

           Follow directions for Drop or Thick Batter Add more flour or liquid if necessary.

          Or

         

Fruit Fritter Batter     

                   1 1/3 cups            flour                            

                   1/4 tsp.                 salt            

                   2 tsp.                    baking powder                      

                   2 Tbsp.                  sugar                                      

                   1                           egg

                   2/3 cup                 milk                              

           Combine all dry ingredients and add well-beaten egg and milk. The batter should be just thick enough to coat the article it is intended to cover. If it is too thin, add more flour; if too thick, add more liquid.

**Variations- include anything your imagination can come up with or the leftovers in your fridge can provide.