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Continued
from above.
QUICK BREADS
A
mainly North American term used to describe a light and moist baked
good that is "quick" to make. The dry ingredients and liquid
ingredients are mixed together separately, then combined and baked. Leavened using a chemical leavening agent (baking powder/soda not
yeast) that does not require fermentation and involves little or no
kneading. Quick breads are made either from a batter (muffins,
coffee cakes, pancakes, popovers, loaves or breads) or a dough
(scones and biscuits).
Categories:
Muffins - comes
from the French word moufflet, meaning a soft bread. There are
two types of muffins: English and American.
English Muffins are made from a
yeast dough that is formed into rounds, cooked on a griddle,
toasted, split and buttered. They are relatively flat with a
golden-brown top and bottom and a light, spongy interior.
American Muffins are made with a
chemical leavening agent (baking powder or baking soda) and are a
cross between a cake and a bread. Dome-shaped, muffins can be
sweet or savory and often contain fruit, nuts, chocolate, bran,
cornmeal or oats. Once mixed, the batter is
poured or dropped into a special "muffin" tin or pan which contains anywhere
from 6 to 12 cup-shaped molds ranging in size from miniature to
large.
Scones - There
are two ways to pronounce scone, either 'skon' or 'skoan'. A
Scottish quick bread originally made with oats and cooked on a
griddle. Scone recipes abound but are now generally made with
wheat flour and baked in an oven. Light to golden brown on the
outside and light and soft in the inside. Traditionally served
at tea with butter, jam and preserves, and clotted cream.
Biscuits -
similar to scones but not as sweet. In Britain
"biscuit" refers to a flat cookie or cracker. In the United States "biscuit"
means a small quick bread. Biscuits are made with flour,
butter, baking powder, milk, eggs, and a small amount of granulated
white sugar. Biscuits should be light and flaky
with a golden crust. They are best served warm from the oven
with butter.
Coffee cake or Coffeecake -
a chemical- or
yeast-leavened
sweet, rich, cake-like bread. Fruits, nuts, and chocolate can
be added and it is often frosted with a streusel mixture or
glaze.
Pancakes - a
popular cake throughout the world that comes in many forms. Can be thin (crepe) to thick (American) and either sweet or savory. The batter is poured in rounds onto a hot griddle or frying pan and
cooked on both sides. Can be eaten flat or rolled with a
filling. Traditionally served on the day before Lent or
Passover (Shrove Tuesday).
Popovers -
similar to Yorkshire Pudding and can be sweet or savory. Has a
muffin-shape with a crisp brown outside and moist, almost hollow
inside. The thin batter contains no chemical leavener and as
the batter bakes it creates steam that leavens the bread. Baked in muffins tins or a 'popover' pan its name comes from the
fact that the batter "pops over" the sides of the pan as it bakes.
Breads or Loaves
- a thick batter that is a cross between a cake and a bread. Can be sweet or savory. Baked in a rectangular baking
pan available in many sizes and is fully baked when a toothpick
inserted in the center comes out clean. e.g. banana bread,
cornbread.
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