1. Quick & Yeast Breads Chapter 43

2. Quick Breads • Bread leavened by agents that allow speedy baking, such as air, steam, baking soda and baking powder. • Two major types of quick breads- biscuits and muffins • Examples include- banana bread, buttermilk biscuits and blueberry muffins

3. Testing for Doneness • Muffins • Lightly browned with rounded, pebbly tops • Should ‘bounce back’ if touch lightly • Loaf Breads • Lightly browned and have pulled away slightly from the sides of the pan. • Should have a center crack and firm feel when tapped. • Fork or toothpick should come out clean after inserted in the middle • Pancakes • Turn pancakes when the edges look dry and bubbles start to break on top • Cook until the underside is golden

4. Types of Biscuits • Rolled • Lightly kneaded, then rolled out to an even thickness, and cut into biscuit size before baking • Knead: means to work dough with the hands to combine ingredients and develop gluten. • Drop • Is made with more liquid in proportion to flour. • It is stickier • Spoon large spoonfuls of dough onto a greased cookie sheet

5. Yeast Breads • Bread leavened with yeast • Examples include: sandwich bread, bagels, pretzels, pizza crust • Dough must be well kneaded and allowed to rise before baking • Yeast ferments to create carbon dioxide and alcohols which causes the dough to rise