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    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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