About Quick Breads
Ingredients| 1 see below |
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As their name suggests, quick breads are just that-fast and very easy
to make. Quick breads range from pancakes to tender, flaky biscuits
to moist, rich nut breads.
Quick-acting baking powder rather than slower-acting yeast is the
leavening agent for quick breads. It consists of an acid, such as
cream of tartar, and an alkali, such as baking soda, which react with
one another in the presence of moisture to form a gas. In batter or
dough this gas forms tiny bubbles that expand quickly, creating the
structure of the quick bread. To be sure it is always fresh, purchase
only a small quantity of baking powder at a time.
BAKING TIPS
Use shiny pans and cookie sheets, which reflect heat, for golden,
delicate and tender crusts on muffins, coffee cakes and nut breads.
Grease only the bottoms of muffin cups; muffins will then be nicely
shaped and have no rim around the top edge.
Grease only the bottoms of loafpans for fruit or nut breads. The
ungreased sides provide a surface for the batter to cling to while
rising during baking, which helps form a gently rounded top.
Cool nut breads completely before slicing to prevent crumbling. Cut
with a sharp, thin-bladed knife, using a light sawing motion.
Source: Betty Crocker s Cookbook, 6th Edition
Servings: 1
Also see ...
About Yeast Breads Baking Tips
Use loaf pans of anodized aluminum, darkened metal glass for bread with well browned crusts. Shiny cookie sheets or muffin cups produce sweet rolls u tender, golden brown crusts. Stagger loaf pans on a lower shelf of the oven so they do not touch sides of the o (Upload by user)
Use loaf pans of anodized aluminum, darkened metal glass for bread with well browned crusts. Shiny cookie sheets or muffin cups produce sweet rolls u tender, golden brown crusts. Stagger loaf pans on a lower shelf of the oven so they do not touch sides of the o (Upload by user)
About Yeast Breads Ingredients
1 x See Below Flour: All purpose flour is the most widely used flour. It contains a special protein called gluten the structure builder of bread. When mixed with liquid and kneaded or beaten, the gluten stretches and gives elasticity to the dough by trapping bubbles of (Upload by user)
1 x See Below Flour: All purpose flour is the most widely used flour. It contains a special protein called gluten the structure builder of bread. When mixed with liquid and kneaded or beaten, the gluten stretches and gives elasticity to the dough by trapping bubbles of (Upload by user)
About Bagels General Directions 2 A
THE FOOD PROCESSOR A food processor will knead dough ingredients very quickly and easily. It will reduce the process to a few minutes, even cutting down the time of the a bread machine. Our testers found the results extremely reliable. One tester much preferred it to t (Upload by user)
THE FOOD PROCESSOR A food processor will knead dough ingredients very quickly and easily. It will reduce the process to a few minutes, even cutting down the time of the a bread machine. Our testers found the results extremely reliable. One tester much preferred it to t (Upload by user)
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About Bagels General Directions 2 B
THE HEAVY DUTY MIXER WITH A DOUGH HOOK A heavy duty electric mixer with a dough hook will make short work of mixing small or large batches of dough quickly. Combine the warm liquid (110 115 degrees), syrup, honey or sugar, oil and yeast, and then add half the flour (Upload by user)
THE HEAVY DUTY MIXER WITH A DOUGH HOOK A heavy duty electric mixer with a dough hook will make short work of mixing small or large batches of dough quickly. Combine the warm liquid (110 115 degrees), syrup, honey or sugar, oil and yeast, and then add half the flour (Upload by user)
About Bagels General Directions 3 B
Shape using any of the following methods: HOLE IN THE MIDDLE METHOD: Roll each piece of dough into a ball, poke a floured finger through the center to form the hole, and then shape top and smooth sides. Moisten your finger with water, if necessary to smooth. Pull gently (Upload by user)
Shape using any of the following methods: HOLE IN THE MIDDLE METHOD: Roll each piece of dough into a ball, poke a floured finger through the center to form the hole, and then shape top and smooth sides. Moisten your finger with water, if necessary to smooth. Pull gently (Upload by user)
About Bagels General Directions 4 A
STEP 4: BOIL OR "KETTLE" Fill a 4 to 6 quart soup pot with water 3 to 4 inches deep. Water alone can be used, or add 2 tbs. malt syrup, honey or sugar. Preheat the oven to 400F., so it s ready when you re through boiling the bagels. Drop bagels (Upload by user)
STEP 4: BOIL OR "KETTLE" Fill a 4 to 6 quart soup pot with water 3 to 4 inches deep. Water alone can be used, or add 2 tbs. malt syrup, honey or sugar. Preheat the oven to 400F., so it s ready when you re through boiling the bagels. Drop bagels (Upload by user)
About Bagels General Directions 4 B
TOPPINGS: A variety of toppings can be added to the bagel before baking, either directly to the dough after settling, or after the bagel is glazed. Poppy seeds, sesame seeds, caraway seeds and coarse salt are easiest to use because they can be placed in a dish directly from (Upload by user)
TOPPINGS: A variety of toppings can be added to the bagel before baking, either directly to the dough after settling, or after the bagel is glazed. Poppy seeds, sesame seeds, caraway seeds and coarse salt are easiest to use because they can be placed in a dish directly from (Upload by user)
About Bagels General Directions 5
STEP 6: BAKE Place bagels on a shelf just below the middle in a preheated 400F. oven and bake for 20 to 25 minutes or until the tops are a nice golden brown. BAKING SURFACES: Bake the bagels on a baking sheet. The easiest surface available to most hom (Upload by user)
STEP 6: BAKE Place bagels on a shelf just below the middle in a preheated 400F. oven and bake for 20 to 25 minutes or until the tops are a nice golden brown. BAKING SURFACES: Bake the bagels on a baking sheet. The easiest surface available to most hom (Upload by user)
About Yeast Breads Yeast Doughs
1 x See Below There are basically two kinds of yeast doughs kneaded and batter. Both doughs need to rise before shaping and baking. To let dough rise, cover and keep in a warm, draft free place. If necessary, place covered bowl of dough on wire rack over a bowl of warm (Upload by user)
1 x See Below There are basically two kinds of yeast doughs kneaded and batter. Both doughs need to rise before shaping and baking. To let dough rise, cover and keep in a warm, draft free place. If necessary, place covered bowl of dough on wire rack over a bowl of warm (Upload by user)
Accidental Whole Wheat Herb Bread
Mix together juice, eggs, water, cottage cheese, scallions and dill. Heat in microwave to 125 130 degrees using a thermometer. Combine whole wheat flour, 5 cup of white flour, yeast and sugar. Mix the wet and dry ingredients together. Knead dough on work surface sprinkled wi (Upload by user)
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Mix together juice, eggs, water, cottage cheese, scallions and dill. Heat in microwave to 125 130 degrees using a thermometer. Combine whole wheat flour, 5 cup of white flour, yeast and sugar. Mix the wet and dry ingredients together. Knead dough on work surface sprinkled wi (Upload by user)
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Acorn Bread
Sift together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.br (Upload by user)
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Sift together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.br (Upload by user)
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Ada s Molasses Nut Bread
Mix together and sift flour, baking powder, soda, salt and sugar into a mixing bowl; add nut meats and raisins and mix together. Combine the milk, molasses, egg, shortening and orange rind; add to dry mixture and stir only enough to dampen flour. Bake in a greased bread pan, (Upload by user)
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Mix together and sift flour, baking powder, soda, salt and sugar into a mixing bowl; add nut meats and raisins and mix together. Combine the milk, molasses, egg, shortening and orange rind; add to dry mixture and stir only enough to dampen flour. Bake in a greased bread pan, (Upload by user)
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Adobe Bread
In a large bowl, soften the yeast in the lukewarm water. Mix the salt, 2 tablespoons of the shortening, and the cold water together and add to the yeast mixture. Sift in the flour gradually, beating well after each addition for a smooth consistency. You will probably have to (Upload by user)
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In a large bowl, soften the yeast in the lukewarm water. Mix the salt, 2 tablespoons of the shortening, and the cold water together and add to the yeast mixture. Sift in the flour gradually, beating well after each addition for a smooth consistency. You will probably have to (Upload by user)
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Ahhh Some Apple Muffins
from The Record Searchlight by Millie Ellis Beat egg; stir in milk, oil, and applesauce.Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Grease muffin cups or line with paper baking cups; fill 2/3 full. Mix together 1/2 tsp. cinnamon (Upload by user)
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from The Record Searchlight by Millie Ellis Beat egg; stir in milk, oil, and applesauce.Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Grease muffin cups or line with paper baking cups; fill 2/3 full. Mix together 1/2 tsp. cinnamon (Upload by user)
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Airy White Bread. Abm
Add ingredients to machine according to manufacturer s directions. This is the best loaf of light, airy bread that I have made in my ABM. I wish I could say what ABM Bread book it came from, but I got the recipe before I was concerned about such things. Never made it u (Upload by user)
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Add ingredients to machine according to manufacturer s directions. This is the best loaf of light, airy bread that I have made in my ABM. I wish I could say what ABM Bread book it came from, but I got the recipe before I was concerned about such things. Never made it u (Upload by user)
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Airy White Bread
Add ingredients to machine according to manufacturer s directions. Per serving: 74 calories; 3 g protein; 14 g carbohydrate; 1 g fat (0.0 g saturated); 1 mg cholesterol; 73 mg sodium; 39 g potassium. BF: This is the best loaf of light, airy bread that I have made in my (Upload by user)
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Add ingredients to machine according to manufacturer s directions. Per serving: 74 calories; 3 g protein; 14 g carbohydrate; 1 g fat (0.0 g saturated); 1 mg cholesterol; 73 mg sodium; 39 g potassium. BF: This is the best loaf of light, airy bread that I have made in my (Upload by user)
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