Q uick breads are the perfect solution for operations that want to offer their patrons fresh, homemade bread products but can't justify the labor cost of making yeast breads. Also, quick breads have the advantage of being easily made in almost unlimited varieties, using such ingredients as whole wheat flour, rye flour, cornmeal, bran, oatmeal, and many kinds of fruits, nuts, and spices.
As their name implies, quick breads are quick to make. Because they are leavened by chemical leaveners and steam, not by yeast, no fermentation time is necessary. And because they are usually tender products with little gluten development, mixing them takes just a few minutes.
Although prepared biscuit and muffin mixes are available, the only extra work required to make these products from scratch is the time to scale a few extra ingredients. With a careful and imaginative selection of ingredients and an understanding of basic mixing methods, you can create superior products.
You may already have studied two kinds of quick breads in the breakfast chapter: pancakes and waffles. In this chapter, we present two basic mixing methods and apply them to biscuits, muffins, quick loaf breads and coffee cakes, and corn breads. In addition, we discuss popovers, which are leavened by steam only.
After reading this chapter, you should be able to
1. Prepare baking powder biscuits and variations.
2. Prepare muffins, loaf breads, coffee cakes, and corn breads.
3. Prepare popovers.
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