Objective 1
-
Implement knowledge of quick bread.
Breads are made with cereal grains.
Breads are consumed at all times of the day in the
U.S. in the form of slices, rolls, biscuits, muffins,
coffee cake, etc. There are two main divisions of
bread:
- Yeast
breads—Yeast is the main leavening ingredient.
These are more time-consuming to prepare.
-
Quick breads—These are quicker to make because
they are leavened by baking soda, baking powder,
eggs, and steam.
Baking powder is probably the most
commonly used leavening agent in quick breads. What
do you do if you don’t have any baking powder? First,
check your cookbook for a list of emergency
substitutions. You can also make the following
adjustments if you don’t have baking powder:
- Substitute
buttermilk for the liquid in the recipe and add
1/4 teaspoon baking soda for each teaspoon of
baking powder called for.
-
Substitute milk plus 3/4 teaspoon lemon juice or
vinegar for the liquid in the recipe and add 1/4
teaspoon of baking soda for each teaspoon of
baking powder called for.
- The
internet can also be a valuable tool for finding
substitutions.