Let's Bake Quick Breads

Thiamin

(Vitamin B1) assists in digestion and changes carbohydrates into energy

Fruit Purees

(mashed bananas, applesauce, and prune puree) can be substituted for most all of the fat required in a quick bread recipe.

Why do you not pick a pan that is too deep?

-It is important to pick a pan not too deep or it result in a poorly browned top crust because they do not allow for good air circulation.

How much exercise should you get each day?

60 minutes or more

What is one serving of grains?

A piece of bread a bowl of cereal

What effect does the color of the pan have on the breads?

Breads baked in glass pans brown more quickly, so lower the oven temperature 25 degrees. Dark, dull pans absorb more heat than shiny ones and will cause your quick breads to be darker. Shiny pans reflect heat and bake bread to a lighter brown.

Whole Grains

Contains the entire wheat kernel: the bran, germ and the endosperm. Has the most nutrition. Maintains important body systems such as building bones and keeps our digestive tract healthy. Half of your grains should be whole grains. (Buckwheat Pancakaes, Breads, Muffins made with millet, popcorn, oatmeal, whole wheat tortillas, whole-grain cereal).

Dairy

Drink skim or 1% milk

What does gluten do to bread?

Gluten gives a loaf of bread a light and fluffy texture. Quick breads made with gluten-free flours can be denser than quick breads made with gluten. Many grocery stores offer gluten-free products including gluten-free flours. Continue to experiment with these flours so you can use them with confidence in future recipes.

Corn bread muffins vs. Corn Bread

I baked the muffins for 10 minutes and the corn bread fro 15 minutes. The muffins browned more and tasted drier than the corn bread did. The muffin tin was harder to wash then the 9X9 pan. The muffins and corn bread had different textures. The corn bread was fluffier than the muffins. By putting the batter into muffin tins it separates the ingredients but the corn bread combines the ingredients.

Why is it important to pick a pan that is the right size?

If an over-sized pan is used, the baked product will be too thin and may dry out more rapidly. Pans that are too small may cause peaks or falling.

Non-wheat Flours

Include cornmeal, buckwheat flour, soy flour, and others. This is the gluten free option

What is gluten?

Is the main protein in wheat, rye and barley. Gluten causes damage to the intestines of people with celiac disease. Treatment for this disorder is to completely remove foods with gluten from the diet. Approximately one in 100 Americans suffers from it. The most common symptoms are indigestion and abdominal bloating.

What is a nicely baked quick bread?

It has a gently rounded top that is slightly bumpy. There is typically a crack along the top of a loaf of quick bread. But be careful not to over bake your quick breads. These breads dry out easily and hard crusts form if over baked.

Whole Wheat Waffles

Made both the gluten free and regular versions. The gluten free had a lighter colored batter.

Why is it important to mix your dry and wet ingredients separately?

Mixing the dry and wet ingredients separately ensures they are evenly distributed before you bake the batter. Also, mixing all the ingredients at one time would cause over- mixing, making the final results heavy and tough instead of tender and airy.

Tell me about your waffle iron....

My waffle iron has a non-stick coating that allows waffles to release from the iron, but I still use PAM to be safe. I also have an off/on indicator light.

What do you do for the best results of quick breads?

Place your baking pans in the center of the oven at the recommended temperature. Be sure pans do not touch so air can circulate and breads can bake evenly.

What can happen if you do not follow recipe directions carefully?

The bread may not rise, the texture may be bad, etc.

Enriched Grains

The endosperm, germ and bran are all removed. Worst kind of grain-- no nutrients. (White Bread, some cereals, etc.)

Mixing Muffins/ the Muffin Method

The longer you mix the muffin batter the fluffier it will be and the batter will rise the most. If you mix it for 30 seconds it is the best option and the dough is rised while yet not to dry and more fluffy. If you don't mix it at all the muffin will be smooth but not as fluffy as the ingredients don't come together. When you mix your muffins it helps for all the ingredients to spread out and mix together.

Celiac Disease

This disease is triggered when someone with this condition eats gluten. The autoimmune reaction causes inflammation in the small intestine. This eventually causes damage to the small intestine's lining and prevents it from absorbing food properly.

Refined Grains

This is a grain that has removed its nutrients. This is a result of putting wheat kernels through a mill to remove the bran and germ, leaving only the endosperm. They have a finer texture and longer shelf life, but no dietary fiber or iron, and few vitamins. Most refined grains are also enriched. (White Bread, Flour Tortillas, White Rice, Pretzels, Crackers, Noodles)

What happens if you over mix your biscuits?

Too much mixing makes tough muffins, or biscuits that do not rise well. Well-made muffins are tender, and great biscuits should be flaky and melt in your mouth. -Use cookie sheets or very shallow baking pans for biscuits

What do you use to bake muffins?

Use paper liners for baking muffins. Liners simplify pan washing. However, paper is a poor conductor of heat and can result in unpredictable browning of the bottom and sides.

What is the biscuit method?

When making biscuits it is important to sift or mix the dry ingredients together as before. But, instead of melting the butter you chill it and use two knives or a pastry blender to "cut" it into the dry ingredients. The mixture will resemble coarse crumbs. You add the milk or liquid all at once, and stir the mixture just until dry ingredients are just moistened. Biscuit dough can be dropped onto a cookie sheet by the spoonful, or kneaded, rolled, and cut into biscuits.

What is another choice you must make when baking? How does it affect the outcome of your bread?

You have to decide what temperature to set the oven and how long to bake the bread. This effects the taste and texture along with appearance of your bread.

Puree

a cooked fruit or vegetable that has been pushed through a sieve or whipped in a blender or food processor.

Leavening Agent

a substance that creates gas, usually carbon dioxide, allowing baked goods to rise. Examples include baking powder, baking soda, and active dry yeast.

Protein

aids in growth and repair of body tissues and helps form antibodies to fight infection

Wheat Flours

are made from wheat, contain gluten, and are the most common type of flour used in bread. This category includes all-purpose flour and whole wheat flour. Gluten is the main protein in flour and it works to trap air bubbles in breads to make it light and fluffy.

Leavening Agents

baking powder and soda, and beaten eggs all act as leavening agents which create bubbles of carbon dioxide in breads while they are baking. This makes the dough rise and gives the finished product a light, spongy appearance.

Calcium

builds strong bones and assists in muscle functioning

Folic Acid

decreases risk of birth defects in infants

Vegetables

eat more red, orange, and dark green vegetables

Self-Rising Flour

flour with a leavening agent, usually baking powder, and salt already mixed in.

Oat Flour

has a mild, sweet flavor. Buy certified gluten-free oat flour to insure it has not been contaminated with other products that contain gluten.

Buckwheat Flour

has been around since 6,000 BC and is not related to the wheat plant, its seeds are triangular in shape and look like a smaller version of a beech nut, the nut of a beech. tree.

Iron

helps build red blood cells to carry oxygen

Soy Flour

is a bitter flour made from soy beans.

Xanthan Gum

is a thickening agent to help stop the gluten-free flour and other ingredients from separating. It is a requirement in lots of gluten-free baking if an all-purpose flour is not used. All-purpose flour already contains this product to help imitate all purpose flour.

Cornmeal

is made from corn and gives bread a sweet, corn flavor

Almond Flour

is made from ground, sweet, skinless almonds and adds a sweet nutty flavor to quick breads. This provides valuable nutrients and fiber.

Rice Flour

is made from rice and adds a sweet, nutty taste to bread.

Brown Rice Flour

is made from whole grain brown rice. This gluten-free flour adds a darker color to bread and other baked goods. It is similar in taste to all purpose flour.

Potato Starch

is to absorb and hold the liquids in the bread when doing gluten-free baking. It is especially used in commercial products as it helps to extend its shelf life.

Fruit

make half your plate fruits and vegetables

Fats

margarine, butter, lard, vegetable shortening and oil are all fats, which help add flavor to quick breads. They also trap air bubbles which make the bread lighter.

Liquids

milk, water, and yogurt are the most common liquids used in quick breads and their purpose is to activate the gluten and leavening agents that create and trap air bubbles.

Carbohydrates

provide energy for bodily functions

Niacin

regulates nervous system functions and enables the body to use the energy in fats and carbohydrates

Salt

salt enhances the flavor of the sugar and other ingredients

What do Quick Breads contain?

six ingredients: a leavening agent, a liquid, flour, fats, sugar, and salt

Dietitian

someone who is an expert in nutrition and planning healthful meals

Sweetener

sugar sweetens quick breads and also works as a preservative to help your quick breads last longer. Other sweeteners include brown sugar, honey, maple syrup, and molasses.

Fat

supplies energy and transports vitamins

Preservatives

these ingredients are usually in the bread you buy at the store or in mixes. They allow the bread to last longer.

Bran

these outer layers of the wheat contain nutrients that build strong bones and help your red blood cells carry oxygen. -Calcium -Iron

Wheat Germ

this is the part that sprouts when planted, and is a rich source of nutrients that transport vitamins, assist in digestion, and regulate proper nervous system function. -fat -thiamin -niacin

Tapioca Starch

this is used as a sweetener in gluten free baking.

Endosperm

this starchy center of the wheat kernel is the main source of energy in wheat, but has only a small part of the vitamins and minerals in the grain. Those nutrients provide energy, aid in growth and repair of body tissue, and decrease birth defects in infants. -Carbohydrates -Folic Acid -Protein