A Loaf Bread

Grease the bottom of deep pans, such as loaf pans.

Prepare the loaf bread batter using either the creaming or blending method. The choice will depend on the formula.

Scale the appropriate amount of loaf bread batter into the greased pans. Allow the batter to rest.

However, if the leavening agents are not used within a short time, they will deteriorate, or go down in quality. This will result in low-quality baked products. The money saved buying bulk quantities is then wasted. Chemical leavening agents must maintain their freshness.

Store Leavening Agents Store leavening agents in air-tight containers. Keep the containers in a cool, dry place. Always keep the lids on the containers, even if you use the leavening agents frequently throughout the day.

Place the loaf pans in the oven. Place a shallow trough of oil down the center of the top of the loaf bread batter. This will prevent uneven splits.

Place the loaf pans in the oven. Place a shallow trough of oil down the center of the top of the loaf bread batter. This will prevent uneven splits.

@ Bake at 400°F (204°C) for the length of time specified in the formula. Check for doneness. If the loaf is firm to the touch and springs back, or if a skewer is inserted and comes out clean, it is done.

This will prevent contamination, moisture absorption, and spillage.

If cared for properly, baking soda and baking powder can have a shelf life of two to four months. Date your containers to note their freshness. They can lose approximately 10% of their potency, or strength, each month. This is why it is important to purchase only the amount you need.

quick breads leavened?

When you bake muffins, dry and liquid ingredients can be mixed ahead of time. Once they are combined, however, you will need to bake the muffins immediately. Otherwise, your muffins could lose volume.

To bake muffins, follow these steps:

1. Set the conventional oven temperature at 385°F to 400°F (196°C to 204°C) and grease the muffin pan with commercial pan grease.

2. Using a portion scoop, lift the batter from the mixing bowl and drop or pour it into the prepared muffin pan. A portion scoop will provide equal-size muffins. Be careful not to mix the batter when scooping it out.

3. Garnish the muffin batter with sugar, cinnamon, nuts, or streusel ('stru-ssi) toppings. A streusel topping is a sweet crumbly topping for cakes and quick breads generally made of flour, brown sugar, and granulated sugar.

4. Place the muffin pans in the oven. Bake the muffins for the time listed on the formula. Test the muffins for doneness by pressing on the top of one of the muffins.

Nutrients in Quick Breads

Quick breads are an excellent source of nutrients. They contain carbohydrates, protein, B vitamins, and iron. If you add fruits and nuts to your mixture, you can provide additional vitamins and minerals. By using whole-grain flours, you will add fiber to the baked product.

CRITICAL THINKING What could you add to a quick bread to add vitamin C? ^^^

If it springs back, it is done. If it does not spring back, it needs to bake longer. If you need to leave the muffins in to bake longer, stay close by and watch them carefully to make sure they do not overcook. The tops also should be a golden brown color.

5. Remove the muffin pans from the oven and let the pans cool on wire racks until the muffins are warm.

6. Turn the muffins out of the pan onto the cooling rack. If muffins stick, tap the bottom of the pan to loosen them.

Portion Scoop Definition
One Scoop per Muffin A portion scoop will help you maintain consistent-size muffins. Why would you choose to use baking cups in a muffin pan?

Quality Muffins

Muffin tops should be golden brown, and the walls, or sides of the muffin, should not be too thick. Muffins should be tender and moist. The crumb should break apart without crumbling. Look for these characteristics:

• Appearance Muffins should be round in shape with dome-shaped tops. They should be uniform in size.

• Color Muffins should have a golden brown surface.

j Texture The grain should be even. The muffin should be tender and moist, not dry or brittle. Muffins should not be filled with tunnels.

• Flavor The flavor should be sweet and pleasant with no bitter aftertaste from too much leavening. An aftertaste is a secondary flavor that comes after the main flavor has subsided.

Cooling and Serving Muffins

Muffins are cooled in the pans until they are warm. The muffin pans should be placed on top of wire racks to allow air to circulate around the pans.

Muffins are better if they are made daily and served immediately. Muffin batter can be premade and refrigerated for three days prior to baking. The batter also can be frozen for two weeks. You can freeze muffin batter either before or after portioning.

To thaw the frozen batter, place it in the refrigerator. Allow it to thaw overnight. The batter will be ready to bake in the morning.

Muffins are served at breakfast, lunch, and sometimes dinner. They may be accompanied by jams and jellies.

ULli^lSiliUd Summarize How should muffins be cooled?

SECTION 28.2 Review Key Concepts

1. Explain how to divide muffin batter.

2. Describe how to check loaf breads for doneness.

3. Outline how to cool and serve muffins.

Practice Culinary Academics ^^ English Language Arts

4. Make a poster to hang in a bakeshop window advertising a muffin or loaf quick bread product. Illustrate the product and write up brief pieces of information to help sell the product. Be sure to list advantages of well-made quick breads. Posters should tempt others to purchase the quick bread. Hang your posters in the classroom.

^^ Mathematics

5. It costs Ray $5.50 in ingredients and labor to make a loaf of zucchini bread that is 13 % inches long. If Ray sells individual slices that are each 11/4-inch thick, what is his cost per slice?

^^^^^^^^ Dividing Fractions To divide when a fraction is involved, convert any mixed or whole numbers to improper fractions. Multiply the first fraction by the reciprocal of the second fraction. Reduce to lowest terms.

Starting Hint Determine how many slices are in one loaf by dividing 13 % by 1 after first converting each mixed number to an improper fraction. Divide $5.50 by your result to find the cost per slice.

NCTE 5 Use different writing process elements to communicate effectively.

NCTM Number and Operations Compute fluently and make reasonable estimates.

Bii Check your answers at this book's Online Learning Center at glencoe.com.

Chapter Summary f

Quick bread characteristics include a bread-or cake-like texture. There are basic ingredients in all quick breads; the proportion of ingredients to each other determines the product being made. Quick breads can be prepared using one of three methods: the biscuit method, the blending method, or the creaming method. The biscuit method is used to make dough products such as biscuits or scones. To meet the standards of quality, biscuits should be golden brown, flaky, and have a good flavor.

The blending method involves using oil or liquid fat to blend ingredients. The creaming method involves combining solid fat and sugar before adding the remaining ingredients. Muffins are usually made with these methods.

Content and Academic Vocabulary Review

1. Create a fill-in-the-blank sentence for each term, with enough information to determine the missing word.

Content Vocabulary

Review Key Concepts baking cup (p. 738) elastic (p. 739) tunnels (p. 739) potency (p. 740) streusel (p. 741) walls (p. 742) aftertaste (p. 742)

Academic Vocabulary

2. Compare and contrast the biscuit, blending, and creaming methods of mixing.

3. Deconstruct the steps required to make quality biscuits.

4. Explain the blending and creaming methods of mixing muffins.

5. Describe how to make quality loaf quick breads.

6. Outline the steps used to bake quality muffins.

Critical Thinking

7. Understand consequences. While baking biscuits, you accidently add yeast to the formula in addition to baking powder. What should you do, and why?

8. Explain how to portion a batch of muffin batter evenly if you do not have a portion or ice cream scoop.

9. Imagine that you have a quick bread formula that is not labeled with the name of the product. How would you determine what the end product will be?

10. Imagine that you have a friend who says her grandmother never measures anything, and her muffins turn out great. How would you explain to her the importance of measuring?

Academic Skills

English Language Arts

Broaden Your Knowledge Find and read a text about quick breads. It could be a magazine article, an informational section of a cookbook, or part of a non-fiction text. Summarize anything new that you have learned that was not covered in this chapter. Cite specific examples.

NCTE 2 Read literature to build an understanding of the human experience.


Quick Bread Leavening You must choose the right leavening agent in the right amount to make quick bread.

Procedure Choose a muffin recipe and make it according the directions. Then, make it again with the following substitutions: once with no baking powder, once with half the suggested amount of baking powder, and once with double the suggested amount of baking powder. Analysis Compare the different batches in terms of height, weight, texture, and flavor. Note your observations in a chart that shows the difference between the batches.

NSES B Develop an understanding of chemical reactions.

Certification Prep


, Bake Biscuits For the first time at her restaurant, Angela will serve biscuits with breakfast. She will bake the biscuits on a commercial baking sheet measuring 26 inches by 18 inches. Angela is familiar enough with the biscuit formula to know that the biscuits expand greatly during cooking, and she would like to leave a 2-inch gap on all sides of each biscuit. If each uncooked biscuit is 2 inches in diameter, how many can she fit on one baking sheet?

(¡^^ffl® Distributive Property of Multiplication Multiplying a sum by a number is the equivalent of multiplying each addend by that same number, and then adding the two products. For example, 6(3 + 1) is the same as (6 X 3) + (6 X 1).

Starting Hint For the length of the sheet, if there are x biscuits, there will be (x + 1) gaps between biscuits (including one at either end of the baking sheet). Thus, (2 in.)(x) + (2 in.) (x + 1) = 26 in. Solve for x to find how many biscuits will fit across the 26-inch length; then use a similar equation for the 18-inch width. Multiply the two totals together to get the total number of biscuits.

NCTM Algebra Use mathematical models to represent and understand quantitative relationships.

Directions Read the questions. Then, read the answer choices and choose the best possible answer for each.

14. How long should biscuit or scone dough be allowed to rest before baking?

a. 5 minutes b. 10 minutes c. 15 minutes d. 20 minutes

15. What is the ideal temperature for baking muffins?

Sharpen your test-taking skills to improve your kitchen certification program score.

Test-Taking Tip

Look for multiple choice options that say always, none, or never. They are usually not correct answers.

Real-World Skills and Applications

Critical Thinking Skills

16. Stretch Ingredients You are baking muffins. You have ingredients to make a dozen muffins. Your friend calls you to say that there are more guests coming to the party. How can you make muffins with the ingredients you have and still have enough for everyone? Discuss as a class.

Interpersonal and Collaborative Skills

17. Food Safety Imagine that you are making biscuits to serve at a banquet. As a class, review the process of preparing biscuits. Identify food safety issues that may come up and how you would handle those issues.

Technology Applications

18. Make a Video Create a two- to five-minute video that shows viewers how to check the doneness of biscuits, muffins, and quick bread loaves. In the audio, explain what you are doing and what qualities you look for as you check. Videos should contain examples taken from this chapter.

Financial Literacy

19. What to Bake? You can make two dozen 4-ounce muffins for $3.60, and one quick bread scaled into a loaf pan at 2V2 pounds, with a serving size of 3V2 ounces, for $3.20. Which would you make, and why?

Use the culinary skills you have learned in this chapter.

Culinai^ Lab

Make Banana Nut Brea

20. Work as a Team Divide into teams at the instruction of your different variations of the Banana Nut Bread formula below. A. Choose team assignments. Divide into four teams. Bake following variations:

Use the culinary skills you have learned in this chapter.

teacher and prepare the bread, with the

High-ratio shortening, 6 oz.

Bananas, fresh, or canned, mashed, 8 oz.

Bread flour, sifted, 1 lb.

Cake flour, sifted, 1 lb.

Nuts, finely chopped, 4 oz.

Team A will prepare the bread using canned bananas and no nuts.

Team B will prepare the bread using canned bananas with nuts added.

Team C will prepare the bread with fresh bananas and no nuts.

Team D will prepare the bread with fresh bananas and nuts.

Create Your Evaluation

After you have evaluated each bread, answer the following questions:

• How does the flavor and texture vary for each version?

• What factors contributed to the differences?

• How did the pre-preparation steps vary?

• How did this impact total preparation time?

• How did the total preparation time vary for each team?

B. Evaluate each bread. Sample each team's variation and evaluate them. Rate each variation of the bread for texture, crust, crumb, and appearance.

Continue reading here: Desserts

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