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).