Easy Rhubarb Quick Bread Recipe (2024)

FAQs

What is the secret for mixing quick breads? ›

Add liquid ingredients to dry ingredients all at once. Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).

These include muffins, tea loaves, nut breads, corn bread, and coffee cakes. Lastly, the quick bread may be a dough that is dry enough to be kneaded slightly, rolled, and cut into shapes.

Muffin and Quick Bread Ratio of Ingredients

Fats are added for richness and flavor, and when creamed with sugar, they trap air creating lightness in the batter. Sugar, in addition to its interaction with fats, adds flavor, color, and aids in the tenderization of the batter.

Point out to students that quick breads are made with leavening agents that allow immediate baking. Yeast breads, on the other hand, are leavened with yeast and must be kneaded and allowed to rise before baking.

TIPS FOR MAKING QUICK BREAD

Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle. Dry baked goods are not enjoyable, so it's always important to closely monitor baking time to prevent overbaking.

Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.

The two main quick-acting leavening agents are baking powder and baking soda Salt: Used as a seasoning Liquid: Helps in the blending of dry ingredients and the formation of gluten. It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor.

An extra whole egg, lightly beaten but not foamed quickbread, should give you following effects: richer, smoother taste. slightly drier crumb.

What does milk do to quick breads? ›

The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon.

As with baking soda, the purpose of baking powder is to create air bubbles that give your baked goods their light, airy texture. There are two types of baking powder: single action and double action. Single action baking powder creates the carbon dioxide bubbles upon contact with moisture, similar to baking soda.

INSTANT YEAST is best for quick rising breads.

And yes, it's better to poke early than late. If the dough doesn't spring back at all, you've likely over-proofed the dough. When the dough rises too much before it gets baked, it will collapse, rather than rise, in the oven's heat, and the crumb will be uneven and ragged.

Cover with another paper towel and seal. The paper towel will absorb that excess moisture. You can do this with quick bread loaves as well or wrap securely in plastic wrap. Store at room temperature in a cool, dry place for up to three days.

Combining baking soda with an acid produces a chemical reaction that releases carbon dioxide gas which causes the food to expand and become fluffy.

Quick breads offer instant gratification to busy people who love to bake. Quick breads, unlike yeast breads, rise with the help of quick-acting leavening agents (baking powder, baking soda or a combination of both) and are generally baked as soon as the dough has been mixed.