5.4: Quick Breads

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Quick Breads:

These breads are an ideal solution to the bakers who love bread but do not have the time or resources to spend on yeast breads. These breads are relatively quick to makes as their name suggest. They are leavened with chemical leavenings that make them ready to bake in a short amount of time. These breads are usually tender with very little mixing time, which allows very little gluten formation. The mixing methods used for quick breads are usually just a few minutes and easy to do by hand.

Types of Doughs for Quick Breads:

Liquid or pourable batters – these are more fluid and not as thick. They can be poured into prepared pans. Drop batters are also part of this category they are not liquid but soft enough to be dropped with a spoon.
Soft doughs - this dough is soft and can be rolled out and cut into shapes. Biscuit dough is worked gently by hand and must be stiffer than what is need for muffins.

Quick breads are typically prepared using the muffin, creaming or biscuit mixing methods that you learned about previously.

The links bellow provides further explanation on quick breads as well as some examples: