Skip to main content
Workforce LibreTexts

1.3: Quick Breads

  • Page ID
    21173
  • \( \newcommand{\vecs}[1]{\overset { \scriptstyle \rightharpoonup} {\mathbf{#1}} } \)

    \( \newcommand{\vecd}[1]{\overset{-\!-\!\rightharpoonup}{\vphantom{a}\smash {#1}}} \)

    \( \newcommand{\id}{\mathrm{id}}\) \( \newcommand{\Span}{\mathrm{span}}\)

    ( \newcommand{\kernel}{\mathrm{null}\,}\) \( \newcommand{\range}{\mathrm{range}\,}\)

    \( \newcommand{\RealPart}{\mathrm{Re}}\) \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\)

    \( \newcommand{\Argument}{\mathrm{Arg}}\) \( \newcommand{\norm}[1]{\| #1 \|}\)

    \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\)

    \( \newcommand{\Span}{\mathrm{span}}\)

    \( \newcommand{\id}{\mathrm{id}}\)

    \( \newcommand{\Span}{\mathrm{span}}\)

    \( \newcommand{\kernel}{\mathrm{null}\,}\)

    \( \newcommand{\range}{\mathrm{range}\,}\)

    \( \newcommand{\RealPart}{\mathrm{Re}}\)

    \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\)

    \( \newcommand{\Argument}{\mathrm{Arg}}\)

    \( \newcommand{\norm}[1]{\| #1 \|}\)

    \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\)

    \( \newcommand{\Span}{\mathrm{span}}\) \( \newcommand{\AA}{\unicode[.8,0]{x212B}}\)

    \( \newcommand{\vectorA}[1]{\vec{#1}}      % arrow\)

    \( \newcommand{\vectorAt}[1]{\vec{\text{#1}}}      % arrow\)

    \( \newcommand{\vectorB}[1]{\overset { \scriptstyle \rightharpoonup} {\mathbf{#1}} } \)

    \( \newcommand{\vectorC}[1]{\textbf{#1}} \)

    \( \newcommand{\vectorD}[1]{\overrightarrow{#1}} \)

    \( \newcommand{\vectorDt}[1]{\overrightarrow{\text{#1}}} \)

    \( \newcommand{\vectE}[1]{\overset{-\!-\!\rightharpoonup}{\vphantom{a}\smash{\mathbf {#1}}}} \)

    \( \newcommand{\vecs}[1]{\overset { \scriptstyle \rightharpoonup} {\mathbf{#1}} } \)

    \( \newcommand{\vecd}[1]{\overset{-\!-\!\rightharpoonup}{\vphantom{a}\smash {#1}}} \)

    These breads are an ideal solution to the bakers who love bread but do not have the time or resources to spend on yeast breads. These breads are relatively quick to makes as their name suggest. They are leaved with chemical leaveners that make them ready to bake in a short amount of time. These breads are usually tender with very little mixing time, which allows very little gluten formation. The mixing methods used for quick breads are usually just a few minutes and easy to do by hand.

    Types of Doughs for Quick Breads:

    1. Liquid or pourable batters – these are more fluid and not as thick. They can be poured into prepared pans. Drop batters are also part of this category they are not liquid but soft enough to be dropped with a spoon.
    2. Soft doughs - this dough is soft and can be rolled out and cut into shapes. Biscuit dough is worked gently by hand and must be stiffer than what is need for muffins.

    Mixing Methods of Quick Breads

    Muffins Method

    This method is used for batters that are low in fat and sugar. They tend to be a little drier because of this. These batters have a tendency to be over mixed thus making the product tough. In this method, the dry ingredients should only be mixed until moistened. Over mixing to the point where the batter is smooth will lend to a dry and tough finished product. The finished batter should have visible lumps in it that will disperse in the cooking process.

    Creaming Method

    This is used for batters that are higher in fat and sugar because it gives a more complete mix of the ingredients. This will give the finished product a more cake like texture. This is usually a cake mixing method but can be used to make some quick breads.

    Biscuits Method

    This is used to make biscuits, scones and other similar quick bread products. When making biscuits some kneading is required but over working the dough will cause it to become hard. The small amount of kneading lends to a flakier texture of the finished biscuit. The dough is soft and can be rolled out and cut into shapes depending the shape and size you want. If there is some kneading the biscuit will rise more. Dough that has not been knead will tends to spread more and the texture if more cake like.

    Mixing Methods Procedures

    Muffin Method

    1. Add your dry ingredients to a bowl and then sift on parchment paper. Add this back to the mixing bowl and then set it aside.
    2. In a bowl, add your liquid ingredients. You will also add any fat such as oil or melted butter.
    3. The liquid ingredients are then added to the dry ingredients.
    4. You will mix this until the dry ingredients are all moistened. Your batter should still have lumps in it. Be careful to not overmix the batter. If your batter is smooth and lump free it is overmixed.
    5. Once the batter is mixed, pan it up and bake. Do no let the batter sit.

    Creaming Method for Muffins

    1. The sugar and fat are added to the bowl of a mixer. If spices are added, they will be added at this time also.
    2. Using the paddle attachment, you will begin to cream the ingredients until they are light, white and fluffy.
    3. Next, you will add the eggs in stages. Scraping down the sides and bottom of the bowl after each addition. This ensure even mixing of the ingredients.
    4. Sift the dry ingredients onto parchment paper.
    5. Mix the liquid ingredients until they are combined.
    6. The dry and liquid ingredients are then added in an alternating pattern starting with ¼ of the dry. Remember to scrape the bowl between additions.
    7. Once the mixture is combined, next add 1/3 of the liquid ingredients. Keep this up until all the ingredients have been added.
    8. Once the mixture is smooth and all ingredients have been added, pan up and bake.

    Biscuit Method

    1. Scale out all of your ingredients.
    2. In a mixing bowl, sift dry ingredients together.
    3. Add the butter and using the paddle attachment (with mixer) or pastry blender or by hand until the mixture has pea size bits of butter in it. This adds to a flakier biscuit.
    4. The liquid ingredients are then added and combined to form a soft dough. Be careful to not over mix it.
    5. Turn the dough out on the bench and lightly knead the dough. Using the heel of your hand push into the dough and with your fingers fold it and turn it counter clockwise 90 degrees. Continue this for 3 to 4 more folds.
    6. Pin the dough out to about 1-inch thickness. Cut the biscuits to your desired shape.

    Creaming Method for Biscuits

    1. The sugar and fat are added to the bowl of a mixer. If your recipe calls for milk powder, it would also be added at this time.
    2. Using the paddle attachment, you will begin to cream the ingredients until they are just combined. Extra mixing will change the texture of the biscuits.
    3. Next, you will add the eggs in stages. Scraping down the sides and bottom of the bowl after each addition. This ensure even mixing of the ingredients.
    4. Sift the dry ingredients onto parchment paper.
    5. Mix the liquid ingredients until they are combined.
    6. The dry and liquid ingredients are then added in an alternating pattern starting with ¼ of the dry. Remember to scrape the bowl between additions.
    7. Once the mixture is combined, next add 1/3 of the liquid ingredients. Keep this up until all the ingredients have been added.
    8. Once the mixture is smooth and all ingredients have been added, then turn out onto a floured surface and roll out.

    Tips for success with Biscuit making

    1. Do not over handle the dough. Knead just enough to make them flaky. Over working makes for a tough biscuit.
    2. When cutting press down with the cutter. Do not twist. Cut as close to the last cut to avoid excess scraps. Having to rework the dough will make the dough tough.
    3. Placing the cut biscuits upside down allows for a better rise.
    4. If you want a crust around the entire biscuit place then on a parchment lined sheet pan about ½ to 1 inch apart.
    5. If you want soft sided biscuit then put the cut biscuits touching each other.

    This page titled 1.3: Quick Breads is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Tammy Rink & William R. Thibodeaux via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.