Mastering the Art of Quick Breads: A Beginner's Guide

Quick Breads: What Do They Consist Of?

Quick breads are baked goods that utilize chemical leavening agents such as baking soda or baking powder to achieve leavening and expansion while baking. In contrast to yeast breads, which necessitate lengthy fermentation and proofing periods before baking, quick breads can be swiftly prepared with minimal ingredients and promptly baked or cooked on the stovetop for a speedy and delicious meal. The range of ingredients for quick breads is extensive, encompassing cornmeal, whole wheat, fruits, nuts, spices, and even vegetables, allowing for a diverse array of meals to be created. Examples of quick breads include country biscuits, blueberry muffins, scones, pumpkin bread, carrot cake, and southern cornbread.

Where do Quick Breads Come From?

Native Americans utilized pearl ash, known as baking soda, as a leavening agent for bread as far back as the 1700s. The first documented quick bread recipes appeared in Amelia Simons' American Cookery book in 1796. The origins of southern cornbread, as discussed in the article "How to Make American Styled Cornbread," can be traced back to the Hopi people of Arizona. Instead of yeast, pearl ash was traditionally employed to make quick breads like cornmeal dumplings and pancakes. These quick bread recipes from Native American cuisine have evolved over time into versatile food items suitable for breakfast, lunch, dinner, and snacks.

How to Use Chemical Leavening Agents in Quick Bread

Chemical leavening agents enable the bypassing of the fermentation and proofing stages typically required for yeast-based breads. These agents, mainly consisting of baking soda and baking powder, generate gases (specifically carbon dioxide) through chemical interactions involving the acids and bases present in the mixture (Labensky, 2003). Gas production occurs while preparing the dough, in the presence of moisture, or upon exposure to heat. As the baked goods are being baked, the gas is released, causing the product to rise, expand, and become leavened.

The most commonly used chemical leavening agents in quick bread recipes are baking soda, single-acting baking powder, double-acting baking powder, and baking ammonia. Refer to the chart below for a summary of each leavening agent used in baking quick breads.

TABLE 1. CHEMICAL LEAVENING AGENTS AND THEIR USES.

Baking soda, or sodium bicarbonate (NaHCO3), is a base that produces carbon dioxide when combined with an acid or moisture. Common acidic ingredients like buttermilk, sour cream, lemon juice, molasses, and fresh fruit are often used in quick bread recipes to trigger a reaction with baking soda. The rapid release of carbon dioxide occurs upon mixing baking soda into the batter or dough; therefore, it is important to immediately bake the products to prevent the gas from escaping. Exercise caution when using baking soda, as excessive amounts can lead to a soapy or bitter taste and the formation of yellow and brown spots in the final baked goods.

Baking powder is slightly less potent than baking soda. It contains a combination of a base, baking soda, and an acid, either cream of tartar (KHC4H4O6) and/or sodium aluminum sulfate (Na2SO4 · Al2[SO4]3). The presence of both acid and base in baking powder enables the preparation of quick bread recipes without the need for an acidic ingredient. The gas release only requires moisture and/or heat. Furthermore, baking powder can be utilized in conjunction with baking soda. In cases where the acid/base reaction is insufficient to leaven the product adequately, additional baking powder can assist in leavening the product.

Baking powder can come in two forms: single acting or double acting. Single acting baking powder relies solely on moisture to release carbon dioxide, while double acting baking powder needs both heat and moisture to make the batter or dough rise and expand during baking. Single acting baking powder requires ingredients like eggs, milk, water, or others to provide the necessary moisture, so it should be baked promptly. On the other hand, double acting baking powder needs heat to activate, allowing baked goods made with it to sit briefly without losing their leavening properties. Opting for double acting baking powder is recommended due to its advantages over the single acting variety.

Ammonium Bicarbonate for Baking, also known as baking ammonia, is a chemical leavening agent traditionally utilized in cookie and cracker recipes. Baking ammonia requires heat to release gases, making it suitable for quick bread recipes that necessitate minimal moisture (e.g. cookies and crackers) baked at high temperatures. Upon heating, baking ammonia emits carbon dioxide and ammonia to lift and expand the product. STORAGE TIP! Ensure your chemical leaveners are stored in a cool, dry place. By keeping each chemical leavener away from heat and moisture, you can preserve its shelf life for several years.

Which Mixing Techniques are Utilized for Quick Breads?

Three methods can be used to prepare quick breads: the biscuit method, the muffin method, or the creaming method. The choice of fat and its quantity dictate which mixing method to use. The biscuit method requires cold butter, while the muffin method calls for melted butter or oil. The creaming method is employed when the recipe calls for a soft fat in large quantities. Now, let's delve into each mixing method.

The biscuit method is employed not only for making biscuits, shortcakes, scones, and flaky pie dough. This technique involves sifting the dry ingredients and then incorporating cold fat (such as lard or butter) into the mixture. The use of melted butter or oil will cover the gluten strands and hinder the formation of a flaky crust on the biscuit.

After that, the wet ingredients are mixed with the dry ingredients and lightly kneaded until a dough is formed. When making quick breads using the biscuit method, it is recommended to refrain from using an electric mixer and opt for hand-kneading instead. The dough should be kneaded 10 to 15 times, not exceeding 30 seconds.

The muffin method results in baked goods that have a soft, cake-like texture. When ingredients are mixed using this method, a batter is formed instead of a dough that needs to be kneaded or rolled out. Once mixed, the ingredients (such as fruit, nuts, and spices) are evenly spread throughout the batter. To combine the ingredients, start by measuring and sifting all the dry ingredients together, then add all the wet ingredients, including melted butter or fat, and mix until just combined. After that, use a spatula to gently fold in fruit, nuts, and/or chocolate chips before transferring the batter to a muffin tin (pan) for baking.

Additionally, make sure not to over mix the batter as it can result in tunneling, a tough texture, and holes in the muffin.

The creaming method is utilized in quick bread recipes that call for a substantial amount of soft fat. By employing this method, the butter and sugar are thoroughly mixed into the batter when a large quantity of fat is required, reducing the likelihood of overmixing during preparation. Additionally, the elevated fat content shortens the gluten strands and results in a tender cake texture.

To create a light and fluffy mixture, combine softened fat and sugar using a handheld or electric mixer. Then, incorporate eggs and flavor extracts into the butter mixture. Add sifted dry ingredients and wet ingredients alternately to the butter mixture until all ingredients are fully mixed. This alternating process helps prevent overmixing of the batter and avoids curdling of the butter and sugar mixture.

List of Quick Bread Recipes

1. American Styled Country Biscuits

2. Blueberry Muffins

3. Northern US Cornbread

4. Chocolate Cake

What Should I Do If My Quick Bread Recipe Doesn’t Turn Out as Expected?

While mastering the art of baking bread, you might face certain challenges. Below are some helpful tips and tricks extracted from the Oncooking culinary book (Labensky, 2003) to assist you in troubleshooting a bread recipe in case you encounter any obstacles.

TABLE 2. TROUBLESHOOTING GUIDE FOR QUICK BREADS

Quick breads are a versatile and time-saving addition to any baker’s repertoire. With their rich history, straightforward methods, and adaptability to a variety of ingredients, they are perfect for every meal or occasion. Whether you're exploring biscuit, muffin, or creaming methods, mastering these techniques will open a world of delicious possibilities.

Eager to expand your baking knowledge? Visit our website for more articles brimming with baking tips, recipes, and product reviews designed to inspire and guide you on your culinary journey. Let’s make baking an adventure!

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REFERENCES

• Blue Apron Staff. (2020, August 14). Ingredient Love: All about quick breads – extra helpings. Extra Helpings – By Blue Apron. Retrieved March 11, 2023, from https://blog.blueapron.com/ingredient-love-all-about-quick-breads/

• Labensky, S.R. & Hause, A.M (2003). Quick Breads. In S. Helba and V.R. Anthony (Eds.) Oncooking: A Textbook of Culinary Fundamentals. Third Edition. Pearson Education