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Article: The chemistry of quick breads; Quick bread basics Here are some quick tips for quick breads: Mix dry ingredients separately from wet. Beat wet ingredients together quickly and lightly. Do not overmix. Have pan prepared and oven preheated. Fill pan 1 2 to 2 3 full. Put in oven immediately. Wait until bread is completely cooled before slicing. Store by wrapping in plastic. Author Beth Hensperger offers this quick-bread troubleshooting advice. If your bread has: Soggy texture and a sunken center, the problem could be: 1. Too much liquid in recipe. 2. Not enough baking powder or baking soda, or not fresh. 3. Batter left out too long before baking. Coarse, crumbly texture, the problem could be: 1. Too much fat in proportion to other ingredients. 2. Too much baking powder or baking soda. Tough texture, the problem could be: 1. The batter was overhandled during mixing. 2. The oven temperature was too high. Series: Grasping the Basics
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- May 28, 1997
- Author:
CopyrightCopyright 1997 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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To understand the appeal of quick breads, stop right there, at
"quick." It's a popular word in the kitchen these days.
So is "bread," for that matter. But few cooks have the time to
mess with the rising procedure required for yeast breads.
Make a blueberry muffin, though, or a buttermilk biscuit, a
shortcake or a scone, corn bread or gingerbread, pancakes or waffles
and you've got a warm home-baked item within the hour. They're all
quick breads.
Instead of yeast, quick breads get a rise out of baking soda,
baking powder or a combination of both. If you understand the
chemistry, you'll make better quick breads. They're relatively easy
to make, but you have to follow directions exactly. ...