Quick Bread Dough Recipe - Something Swanky Baking Recipes (2024)

FAQs

What are the 7 quick bread ingredients? ›

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient.

Use rapid rise yeast

It really speeds up the process! Unlike active dry yeast, rapid-rise yeast doesn't need to be proofed (activated) before you add it to your bread dough. Just mix instant yeast in with your dry ingredients and add the warm water afterward.

Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.

Yeast. I use instant yeast for my recipes as it is super easy and doesn't require activating, and the liquids don't necessarily have to be warm (it will just take longer to rise). Milk powder. Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise.

Muffins, coffeecakes, scones, and pancakes are examples of quick breads, that like their name implies, can be prepared quickly in a kitchen.

LIQUID—You may use milk, water, or juice in making quick breads. The purpose of the liquid is to moisten the flour, dissolve the sugar and salt, and cause a chemical re- action in the baking powder to release the gas necessary for rising. Milk or juice contribute flavor and nutrients.

Tip #1: Don't add too much extra flour. The amount of flour you need to bring the dough together into a smooth, elastic, and cohesive ball will depend on your kitchen environment. If the dough is tacky, or even a little sticky, don't worry. It will absorb moisture as it rests and rises.

Three common mixing methods are the muffin mixing method, the creaming method and the biscuit mixing method. The muffin method suits muffins, loaf breads, pancakes, and waffles. Biscuits and scones benefit from the biscuit method, while the creaming method offers an alternative for muffins and certain bread types.

Quick Bread Basics

Overmixing your batter will cause a tough batter and an equally tough finished product. You do not want to develop the flour's gluten (protein). You want what is known as a tender crumb that will be achieved if you just combine ingredients without overmixing.

For baking, eggs are particularly important as binding agents and leavening agents. The fat in egg yolks also soften gluten strands, creating a soft crumb in breads. Binding agents hold all the ingredients together.

What does powdered milk do for bread? ›

High-heat nonfat milk powder is processed at a higher temperature, which means it has a higher denatured protein content. High-heat milk powder also has a sweeter, slightly more caramelized flavor. The added sweetness and protein helps bread dough rise—particularly enriched dough like brioche.

Simply put, you have to control the temperature of the bread. Allowing ample time for your bread dough to rise and the yeast to form will create the holes in the bread that give it a lighter texture. Letting your dough get puffy and grow before it goes into the oven is critical.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

Mixing; Sift together the bread flour, rye flour, barley flour, and cornmeal; add the oats, flax seeds, and millet and mix well. This ensures even distribution of the flour. Mix the ingredients in a dough mixer or with hands for 15 - 20 mins, ensure you add the yeast and salt. You can add sugar and eggs if you wish.

For the ultimate in a tasty, high-protein, high fiber loaf, Food for Life developed the original 7-Sprouted Grains Bread. This unique bread contains no flour. Instead, we sprout and specially combine seven nutritious grains: Barley, Brown Rice, Corn, Millet, Oats, Rye, and Whole Wheat.

Muffins, scones, soda bread, pancakes, banana bread, cornbread and biscuits all fall under the “quick bread” category. These quick bread recipes typically fall into two subcategories: bread made with dough and bread made with batter.