11 Quick Bread Recipes Made from Scratch - Happy Foods Tube (2024)

FAQs

What are the 7 quick bread ingredients? ›

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient.

Quick breads include many cakes, brownies and cookies—as well as banana bread, pumpkin bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.

Muffins, scones, soda bread, pancakes, banana bread, cornbread and biscuits all fall under the “quick bread” category. These quick bread recipes typically fall into two subcategories: bread made with dough and bread made with batter.

Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.

Muffins, coffeecakes, scones, and pancakes are examples of quick breads, that like their name implies, can be prepared quickly in a kitchen.

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make sandwiches, and is often available in wholemeal and white versions.

An extra whole egg, lightly beaten but not foamed quickbread, should give you following effects: richer, smoother taste. slightly drier crumb.

Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.

Types of Quick Breads: Pour Batter: Thin batter which pours easily. Pancakes and waffles are made from a pour batter. Drop Batter: Too thick to be poured so it is usually dropped from a spoon. Muffins and some coffee cakes are made from a drop batter.

Also listed in the quick bread category are pancakes, waffles, doughnuts, fritters, dumplings, short cake and coffee cakes. Each of the quick breads listed has an array of recipes from which to choose. Chemically produced carbon dioxide was introduced as a leavening for baked goods less than 200 years ago.

What happens if a muffin is overmixed? ›

If the batter is overmixed, tunnels develop inside the muffins during baking and the texture changes from that of bread to cake. Top crusts turn out smooth and peaked. To produce first-rate muffins, begin by thoroughly blending the dry ingredients--flour, sugar, baking powder and salt--in a medium-sized bowl.

Don't Overmix

When stirring up quick bread recipes, it's important not to overmix the batter once you've added flour. Instead, mix until the liquid and dry ingredients are just combined. And, yes, it's OK to have a few small lumps leftover.

With quick breads, fat adds flavor and moisture, and butter is usually the choice for this. Many bakers favor using unsalted butter in their recipes because the amount of salt varies among different brands of salted butter.

For the ultimate in a tasty, high-protein, high fiber loaf, Food for Life developed the original 7-Sprouted Grains Bread. This unique bread contains no flour. Instead, we sprout and specially combine seven nutritious grains: Barley, Brown Rice, Corn, Millet, Oats, Rye, and Whole Wheat.

Leavening Agents: Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder.

A leavening agent is a substance that causes dough to expand by releasing gas once mixed with liquid, acid or heat. Rising agents give baked goods optimal volume, texture and crumb and can include baking soda or baking powder, whipped egg whites or cream, active or instant dry yeast, and even steam.

Flour – main ingredient, gives structure or body. Liquid – provides moisture, dissolves dry ingredients, some leavening in the steam while baking, amount determines type of batter or dough, thick or thin. Fats tenderize the dough, adding moisture, flavor. Leavening –something that incorporates air into a baked good.