More Easy Bread Recipes - Gwen's Nest (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).

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Fat. If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. 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.

You can actually add a small amount of wheat gluten to enhance the dough and make it lighter and fluffier. The more gluten, the stronger the dough is. You can purchase vital wheat gluten and replace 1 Tbsp of flour with the vital wheat gluten. Here's a link to Anthony's Premium Vital Wheat Gluten on Amazon.

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.

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.

Butter (or another fat) can also be added to a bread dough in smaller quantities to aid in extensibility, yielding a larger volume, not to mention more richness, than a lean dough. As fat inhibits starch recrystallization, bread that includes butter will stay soft longer, increasing the loaf's shelf life.

Quick Notes: The correct dredging order is flour first, then egg, then crumbs. Season all stages of breading foods. That means season the flour with salt and pepper and season the crumbs with salt and pepper.

The secret to the wonderful taste and aroma of freshly baked bread is the Maillard reaction. It's a chemical reaction between proteins, certain carbohydrates and some of the fatty acids that occur when bread is baked in the oven, which gives it a delicious flavour and fine colour.

Does bread taste better the longer it rises? ›

The benefits of the overnight rise go beyond flexibility. Long, slow fermentation in a cold environment leads to better, more nuanced flavor development in your bread. So you can save time and add flavor, all in one go.

Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor. Too much yeast in bread will give bread an off-taste.

Commercial bread is softer due to the steam process used by bakeries, which is made to keep bread hydrated and fresh. Use cold water in a pan and put it on a rack beneath your bread to create steam.

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

The rise on bread dough is a crucial step, particularly the second rise. You want to rise the dough so that the yeast still has enough energy in it to work in the oven to give you a nice, light, fluffy loaf of white bread.

Quick bread batters are made up of dry ingredients and wet ingredients. For best results, mix the dry ingredients together in a large bowl and mix the wet ingredients in a separate bowl. Combine the two just until the dry ingredients are moistened; avoid overmixing the batter.

Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay. To ensure that your quick bread rises properly, it's important to use room-temperature ingredients. Take the butter, eggs and milk out of the refrigerator an hour or two before you plan to bake.

You can change the flavor profile of mixes by adding more flour to cut the sugar. In the case of quick breads, I would suggest using self rising so that your quick breads will still have enough leavening. Another way to cut the sweet would be to add ingredients that are savory, such as nuts or vegetables.

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.