Cardamom Quick Bread (Tasty Easy Recipe) - Heavenly Home Cooking (2024)

FAQs

Which ingredient gives richness and flavor to quick breads? ›

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.

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient. The flavoring might be a fruit or vegetable, a liquid such as buttermilk or fruit juice, an extract, herbs, or spices.

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.

Milk powder.

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

In addition, leavening agents, such as double-acting baking powder or baking soda, allow quick breads to leaven, or rise. The liquid, typically milk, adds moisture. It allows the dry ingredients to be blended into a batter or dough. Liquid also helps produce gluten.

Too much leavening, Not enough liquid. Too Not enough water, sugar or shortening. much baking powder. improper mixing time.

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.

Unlike yeasted breads, quick breads don't need to be proofed or kneaded. They can go from the mixing bowl to the pan to the oven. While the bake times can seem long (sometimes up to an hour), they are definitely speedier to make than a yeasted dough. Quick breads don't have the same texture as yeasted breads either.

What should you avoid when making quick breads? ›

TIPS FOR MAKING QUICK BREAD

Baking is a science, and certain ingredients like flour and leavening agents need to be measured and added exactly how the recipe suggests. Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle.

It adds nutritional value to baked goods. Mainly protein, calcium, and vitamin B12 which are all necessary for a heathy diet. But we don't only look for the nutritional benefits when using milk in our bread dough. The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter.

For each type of quick bread, different fat is used. To make a quick bread that is a batter style, oil is typically used (but melted butter can also work). While for dough, butter is used. For this type of quick bread you want to use a cold butter so it stay solid.

Baking powder reacts immediately when exposed to liquid and heat. Thus, unlike when using yeast, using baking powder does not require additional rise time. For this reason, it's used to leaven quick types of bread like pancakes, cornbread, biscuits, and cakes.

The ingredient that causes a quick bread to rise is a leavening agent. In the case of quick breads, leavening agents like baking powder or baking soda react with acidic ingredients such as buttermilk or yogurt, producing carbon dioxide gas.

A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold. However, when adding fat to your recipes, be careful not to overdo it. While a small amount of fat will help bread rise, too much fat will result in the opposite.

Sweeteners such as malt and honey are used to add flavor to bread dough. Malt, which is available in powder and liquid form, can be added to almost any bread.

As opposed to lean doughs (like sandwich bread), rich doughs contain much higher amounts of sugar, eggs, and dairy. The result is soft, decadent bread that is excellent alongside your morning coffee, essential for making the most desirable French toast, and perfectly paired with savory meats and cheeses.

Fat or Shortening: Makes quick breads tender or "short". It gives them their fine texture, aids in browning and helps keep the finished product moist. Eggs: Binds the ingredients together. Beaten eggs act as a leavening agent by adding air.