Yeast and Quick Breads

Storage of Yeast Breads
 Preventing staling
- The staling caused by retrogradation is reversible when the bread is warmed, but returns upon cooling
- Reheating the bread in an oven at 125F to 145F for a few minutes recreates many characteristics of fresh
bread, especially if a damp cloth or paper towel is placed over the bread during reheating.
- Reheating in a microwave oven is not recommended, as this causes the bread to become tougher,
rubbery and more difficult to chew
 Refrigerated
- Breads should be refrigerated immediately in the warm temperatures and moist humidities of tropical
regions
- In less humid areas refrigerating bread is not recommended because it speeds staling
 Frozen
- Freezing is one of the best ways to maintain some of the texture and flavor of freshly baked breads
- If crusty breads are not going to be consumed within 1 day or soft breads within 2 days, freezing is the
most effective method
- Most breads can be frozen for 2 or 3 months
- Before freezing, cater wrap the bread in two layers of plastic wrap
- Alternatively, the bread should be wrapped in heavy-duty aluminum foil and dated
- Frozen bread should be removed from the freezer and thawed at room temperature in the wrapper
- Thawing in hot oven results in a soggy flavorless loaf
- Home-baked bread can get back its freshness if the top portion of the foil is opened for 250F to 300F for
about 10 minutes. The foil will keep the loaf warm during slicing and serving
- Unbaked bread dough can be frozen up to 2 weeks by first shaping the dough and then wrapping it in
foil
- it should thaw and rise to double its height before it is baked
- it can also be placed overnight in the refrigerator and then allowed to rise for 2 hours
- breakout is the term used by bakers for removal of the dough from the freezer for the next day’s bake
Quick breads
 quick breads are called “quick” because they are baked immediately after the ingredients have been
mixed
 there is no waiting for rising to take place, instead quick breads are leavened during baking with steam,
air and/or carbon dioxide which can be produced through the action of baking powder and baking soda
 quick breads are made quickly and without yeast
 all purpose flour is most commonly used in quick breads
 milk is the most frequently added liquid
 fat is added in the form of butter or margarine
Preparation of Quick Breads

 the two most important considerations when preparing quick breads are the consistency of batter and the
cooking temperature
 In order to avoid undesirable gluten development, batters are mixed only until the dry ingredients are
moistened
 Thinner pour batters: pancakes, crepes, waffles, popovers
 Thicker drop batters: muffins, boston brown bread, corn bread
The muffin method
 The muffin method is the basic method of preparing many quick breads
Three Steps of Muffin Method

1. Sift the dry ingredients together
2. In a separate bowl, combine the moist ingredients
3. Stir the dry and moist ingredients together with only a few strokes, until the dry ingredients are just
moistened but still lumpy
 When kneading is called for, it is very brief, approximately 10 strokes
 Overkneading creates too much gluten, which causes the finished bread to dense and heavy
 for most quick breads, the pans are greased, filled 2/3 full and baked between 350F and 450F (177c and
232c), depending on the type of bread
 The bread is done when it is brown and passes the toothpick test
Varieties of Quick Breads: Pour Batters

 Pancakes
- The consistency of pancakes depends on the proportions of the ingredients
- The mixing technique and the griddle temperatures are the key factors affecting pancake quality
- The muffin method is used for mixing the liquid and dry ingredients
- too much stirring will result in a dense, heavy pancakes because stirring develops gluten and causes the
CO2 gas in the batter to escape
- the griddle should be lightly greased although some griddles are especially coated to that adding a film
of fat is unnecessary
- the standard-size pancake is ¼ cup of batter
- When bubbles start to appear over the pancake’s surface, the underside should be delicate brown and it
is ready to turning over
- Any additions such as fruits or nuts are added before turning
- The second side will usually not brown as the first, which always serves as the presentation
- for best results, turn pancakes only once and do not press down on them with the spatula, as pressure
will result in a too-flat, heavy product
 Crepes
- Crepe is the French word for a thin pancake used to rap other ingredients
- The fillings may be quite sweet – syrup, creams, fruit – in which case the crepes are classified as dessert
or as a sweet roll type breakfast item
- crepes can also be filled with nonsweet preparations such as chicken, meat, seafood, and vegetable
combinations
- crepes are much thinner because they lack the baking soda and/or powder used in pancakes
- crepe batters are best made in advance and allowed to sit in the refrigerator for several hours or
overnight to allow the flour to absorb all the liquid
- the batter is then thinned with milk
- the pan is brushed lightly with melted butter and filled with a thin layer of batter that is then spread
quickly by tilting and rotating the pan
- too thick bather - add milk
- too thin batter – large bubbles form as the crepe cooks; add more flour
- crepes are usually stacked on top of each other to prevent them from drying out while others are made
 Waffles
- These are made from a pour batter that contains more fat than a pancake batter
- Folding beaten egg whites into waffle batter adds extra crispiness and lightness
- A waffle iron should be greased lightly with a vegetable spray
- Pouring the batter from a pitcher, ladle or measuring cup allows proper monitoring of the batter flow
- The waffle iron must be 2/3 full and the waffle is cooked for approximately 5 minutes or until steam has
stopped escaping from the waffle iron
- If the lid offers any resistance, the waffle is not quite ready. Waffles are done when they are golden
brown, crisp and tender
 Popover
- Is a puffy bread product that looks like an oversized, tall muffin but with a consistency more like a warm
roll
- A popover has very thin, moist sides and hallow center
- The name implies that it expands to such degree that it pops over the sides of the container
- It can be plain or flavored. They are made from one of the thinnest of all quick bread batters with a liquid
to flour ratio of 1:1
- Gluten does not readily develop when there is so much liquid so popovers rely on protein coagulation
and starch gelatinization for structure
- For this reason, at least 2 large eggs per cup of flour are added to a popover mixture
- Too much fat and too much water in the flour mixture weaken the popover structure allowing steam to
escape, and hindering the formation of cavity
- The depth of the pan affects the formation of cavity. The pan must be twice as deep as those used to
make muffins
- The individual cups should be heavily greased and the oven and cups preheated while the batter is being
made
- the muffin method is used to combine ingredients; however the batter is beaten until it is smooth and
free of lumps. The additional beating gives its chewy texture
- when the batter is ready, the preheated cups are filled ¾ full and immediately placed in a hot
(450F/232C) oven for about 15 minutes
- the temperature is then lowered to 350F (117C) and the popovers are baked an additional of 20 mintes
or until the structure is properly set
- the initial high temperature setting and the preheated muffin tins create leavening by converting the
water into steam
- opening the oven or removing the popovers too soon can cause them to collapse
- once popovers are baked and out of the oven

Yeast and Quick Breads

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Yeast and Quick Breads

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Storage of Yeast Breads

Preparation of Quick Breads

Three Steps of Muffin Method

Varieties of Quick Breads: Pour Batters

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