Quick Bread Tips
Quick breads are typically simple and easy to put together and to bake. These Quick Bread Tips will help ensure that you turn out perfect loaves or muffins each and every time. In my mind the most important part of creating quick breads is the mixing of the ingredients.
Mixing Quick BreadsThere are three basic methods for putting together the batter or dough. The first one is the muffin method. This method is mostly used for things like muffins, cornbreads and most quick bread loaves. The basic premise of this method is to keep the dry ingredients away from the wet ingredients until the very last moment. You will first combine all of the dry ingredients such as flour, salt, spices and leavening; it is vital that you mix these ingredients well to evenly distribute everything. You can accomplish this either by whisking them together in a bowl or you can do what I do; I put them all together in a Ziploc bag, seal well, and shake, shake, shake. If you use a bag it also makes it easy to pour the dry ingredients into the wet ingredients. Before you add the dry to the wet you need to make sure that the wet ingredients are well incorporated, your oven is preheated and your pans are prepared according to the recipe’s directions. When everything is ready simply pour the dry ingredients into the bowl with the wet ingredients and mix or fold gently. I like to use a large silicone spatula
to combine the wet and dry. You need to take care not to over mix at this point. You are simply wetting the dry ingredients. The batter should not be smooth, if it is you probably over mixed and your muffins or bread will be rubbery and tough. Your batter should be lumpy…lumpy is good! Any add-ins are usually folded in at the very end, or they may have been tossed with the dry ingredients.
The second method is referred to as the creaming method. This is most like creating a butter based cake or cookie dough, and is usually used to create some muffins, coffee cakes and bread loaves. Make sure that all ingredients are at room temperature (68-70 degrees), this includes butter, milk, and eggs. Butter and sugar are beaten together with an
and mixing just until everything is incorporated and smooth. You are then ready to pour the batter into your prepared pans and put them in the preheated oven. This method will turn out a more cake-like texture in the muffin or bread.
The last method is the simplest and the quickest. Make sure that the oven is hot and pans are prepared before you begin. This method is most often referred to as the biscuit method. Obviously this method is used for biscuits; but scones, some loaves and coffee cakes also fall into this category as well. Again, you will begin by combining all dry ingredients well. The next step is to cut in cold butter or shortening either with a pastry blender, two knives or a food processor
fitted with a metal blade. I prefer to use the food processor; it goes so quick and produces an even textured mixture. You need to process (in short pulses) only enough to create a mixture that looks like course crumbs. Same can be said for using a pastry blender
or the knives as well; a course crumb-like texture is the goal. If using a food processor, dump the mixture into a large bowl and then add the liquid. Typically you will mix the dough only until it comes together. It will most often look rough and your urge will be to knead it until it is smooth. But I beg you, don’t do it. Again, you don’t want to develop the gluten in the flour. A light hand is the answer.
Baking Quick BreadsPan sizes and types of pans are often interchangeable in making most quick breads. For instance most loaf batters can be made into muffins or smaller loaves and most corn breads can easily be converted to muffins as well. When changing up the type of pan, you need to pay attention to a couple of things. First you will need to alter the baking time; if you use a smaller pan it will take less time to bake, and conversely if you use a larger pan it will take longer to bake. Second you need to be sure that you don’t over fill the pan you are using; two thirds full is a good rule of thumb. To time the baking you need to keep a close eye on the oven. Most quick breads are done when a toothpick or cake tester is inserted into the center of the item and comes out clean. You most likely won’t go wrong if you allow the breads to cool for 5-10 minutes in the pan and then turning the product out onto a wire cooling rack
to cool completely. It is usually not advisable to allow a quick bread to cool completely in the pan. A wet texture may result because the bread will steam in the hot pan.
Storing, Freezing and Thawing Quick Breads
All baked goods need to be cooled completely before any type of storage is attempted. Most loaves actually taste better and are easier to cut the next day. By the way, you should always use a sawing motion with a serrated knife to cut a quick bread. When the product is cooled completely, wrap it well in plastic wrap or tin foil and place the wrapped breads or muffins in an airtight container. They can be stored at room temperature or frozen. To freeze simply place the wrapped product in a freezer Ziploc bag or other storage container meant for the freezer, and place it in the freezer. You can freeze most quick breads for 4 to 6 months provided they are wrapped well. To thaw, simply pull the wrapped bread from the freezer and allow to thaw at room temperature or in the refrigerator. Whatever you do, don’t unwrap it until it is thawed; the reason for this is to allow the condensation, that will inevitably develop, to form on the outside packaging as opposed to on the bread itself.
Top of Quick Bread Tips Page Return to Featured Recipe Page Return to Quick Breads Home For the Love of Baking.com Photo credits: Picture of the muffins cooling and the banana bread are both by hillwoman2 @ istockphoto.com Picture of cookie dough hearts by PIKSEL @ istockphoto.com
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