Quick breads get their name from the quick acting leavening (such as baking powder baking soda, steam) that makes them easier and faster to make than traditional yeast breads.
Although called bread, other baked goods including biscuits, muffins, popovers, pancakes, waffles and some doughnuts are also considered quick breads because the basic cooking techniques are the same.
Here are two important steps to follow when making quick breads. The will help you turn out beautiful, light, tender quick breads every time.
Never over mix batter for a quick bread: Over mixing causes tunnels, a tough texture, and in muffins, peaked rather than rounded tops. To avoid over mixing, stir all dry ingredients together until well mixed. In another bow, blend liquid ingredients well. Then add all at once to dry ingredients. Stir just a few long strokes, all the way to the bottom of the bowl, to moisten batter. Batter will still be lumpy.
Prepare baking pans properly before adding batter and baking: After baking, muffins, popovers, and breads should be removed from baking pans immediately. Since piping hot quick breads are fragile in texture, you need to grease pans well or use a cooking spray on pans to allow breads to slide out gently and easily without tearing.
Muffins - Perfect muffins are light and tender with rounded pebbly tops. The crusts are shiny golden brown.
Pans - Muffins brown best when baked in shiny aluminum pans. Just remember to fill only 2/3 full. Over filling makes irregular shaped muffins. Very small muffins should be baked at the recommended temperature, but for a shorter time.
Master Mix For Quick Breads
Ingredients
- 9 cups enriched all purpose flour
- ¼ cup baking powder
- 1 tablespoon salt
- 2 cups shortening
Method
Stir the baking powder and salt into the flour. Sift three times into a large bowl or pan.
Cut in the cold shortening with a pastry blender until the mixture resembles tiny peas or cornmeal.
Store in tightly covered container in a cool, cry place. You can put the Mix in a glass jar, a coffee can lined with a moisture proof plastic bag, or measure it out into single portions for the final baking.
This Master Mix recipe Yields about 13 cups.
Keep this mix on hand and just add the liquids for a quick and easy way to bake up some favorite quick breads.
