How to Bake Quick Bread
Source of Recipe
David
List of Ingredients
How to Bake Quick Bread from David
Recipe
There are two methods for mixing quick breads: the creaming method and
the muffin method. With the creaming method, sugar and fat (butter,
margarine, or shortening) are beat together to entrain air in the mixture and
provide added lift to the batter.
With the muffin method, the liquids are combined in one bowl, the dry
ingredients in another, and then the two are mixed together. The creaming
method tends to make a more cake like bread.
The steps for each method follow.
The Creaming Method
Place softened butter, margarine, or shortening in a bowl. Add the
sugars, spices, and salt and beat until light and fluffy and air is
entrained throughout the mixture.
(Do not let the butter or margarine get warm enough that it
approaches the melting point. Friction from the mixing, especially
with an electric mixer, will increase the temperature.)
Add the eggs one at a time, beating after each addition.
Add any liquid ingredients and stir lightly.
Stir or whisk the remaining dry ingredients together. Add them to the
mixture and stir until just combined.
Remove to the baking pan(s) and bake.
The Muffin Method
Sift or whisk the dry ingredients together to thoroughly disperse the
salt, sugar, and leavenings throughout the flour.
Combine all the liquid ingredients including the melted fat.
Make a well in the dry ingredients and add the liquid ingredients.
Mix with a spatula until just combined - some lumps may remain.
Remove to the baking pan(s) and bake.
Pointers for Success
Do not over mix. Over mixing will develop the gluten and make the
bread tough instead of tender.
Choose low gluten flour, either pastry or all purpose flour. Bread
flour will make a tough loaf.
Do not scoop the flour. Sift or whisk the flour to make it light and
fluffy, not packed, then spoon it into the measuring cup.
The creaming method produces a more cake like product and is well
suited for those recipes that have a high fat or sugar content.
Consider the creaming method for those recipes that call for more
than four tablespoons of butter per loaf.
Bake soon after mixing before the effect of the leavenings begin to
dissipate.
If you use dry milk in your recipe, add it to liquid ingredients so
that it can be stirred and thoroughly dissolved.
Commercial muffins tend to be very high in fat and sugar - more like
a tea cake than a bread. Your quick bread should be more bread
like and not as rich as commercial muffins.
Grease pans well and consider dusting the pans with flour as well.
(If you use butter, always dust your pans to absorb the water in the
butter.) With the high sugar content, the loaves tend to stick in the
pans. Non-stick pans are helpful.
Breads are easier to remove from the pan if they set for five or ten
minutes before removing the bread.
Test for doneness by inserting a toothpick into a crack in the
center of the loaf. If the bread is done, the toothpick should come
out clean.
Quick breads are best if they are tightly wrapped and stored in the
refrigerator overnight. After the bread has completely cooled, wrap
it tightly in plastic or foil. As the bread chills, both the flavor and the
moisture permeate the bread. The bread can be stored in the
refrigerator for five to seven days.
Quick breads can also be frozen. Place the wrapped breads in freezer
grade plastic bags and freeze them for up to three months. When
ready to use, thaw the loaves in the refrigerator while still wrapped.
Troubleshooting Tips
Cracked top: A cracked top is desirable and not a fault.
Tunnels and voids: Tunnels and voids in the bread are a symptom of
over mixing. Mix only until the dry ingredients are moistened. Some
lumps may remain.
Tough texture: A tough texture instead of a tender texture is another
symptom of over mixing. Occasionally, too high of baking temperature
will cause toughness.
Soggy texture: If the batter is left for too long before baking, it may be
soggy or sunk in the middle. If the there is too much liquid or not enough
leavening, the bread may be soggy.
Coarse, crumbly texture: The bread should be moist and dense. Too
much fat or too much leavening will cause the bread to be crumbly.
Bitter, soapy aftertaste: Too much baking soda or baking powder will
create an aftertaste.
Too thick or too brown of a crust: A tough thick crust may be caused
by too high of oven temperature or too much sugar.
Greasy crumb: Too much fat will create a greasy texture.
Crisp edges: Too much fat or too much fat and sugar will create crisp
edges.
source is The Happy Cooker
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