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

FAQs

What is the secret to success when making quick breads? ›

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.

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient.

Muffins, coffeecakes, scones, and pancakes are examples of quick breads, that like their name implies, can be prepared quickly in a kitchen.

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.

Don't Overmix

When stirring up quick bread recipes, it's important not to overmix the batter once you've added flour. Instead, mix until the liquid and dry ingredients are just combined. And, yes, it's OK to have a few small lumps leftover.

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

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

It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor. It causes the muffin tops and other breads to brown It prevents formation of tunnels or large holes throughout the bread. Fat or Shortening: Makes quick breads tender or "short".

Sugar (glucose) provides “food” for yeast, which converts it to carbon dioxide and alcohol; sugar enhances bread flavor; gives the crust a golden color; improves the crumb texture; and helps retain moisture in bread.

What does salt do in quick bread? ›

Salt acts as a natural antioxidant in the dough and not only adds taste but especially helps bring out the flavors and aromas present in the flour and other ingredients. Next to its role in boosting the flavor of your bread, salt plays a role in tightening the gluten structure and adding strength to your dough.

Because it contains its own acid, it does not need an additional acidic ingredient in the recipe. Baking powder is often used in quick breads, such as cornbread, as it helps the bread to rise quickly and evenly.

Overmixing is a common problem with quick breads and is certain to happen with an electric mixer. Use only 15 to 20 light hand strokes with a spoon when mixing the combined liquid and combined dry ingredients together. There should be some lumps in the batter. Overmixing is a common problem with quick breads.

There are three mixing methods used to prepare quick breads and batters, the stirring (muffin) method, the creaming method and the biscuit method.

Why did my quick bread become dry and crumbly? You may have added too much flour or not mixed in the flour well enough. It is also possible that you over-baked it. The bread is done as soon as the top center is not sticky or when a toothpick inserted in the center comes out clean.

To determine whether bread is of good quality, there are several factors and characteristics you can identify. For example the crust must be crisp and of a darker tone than the inside, a strong flavour and taste due to the flour, as well as a pleasant smell. What's also important is that the conservation is longer.

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.

About Quick Breads

Quick breads are pretty self-explanatory – they're called quick because they're relatively quick to make. Quick bread loaves and coffeecakes use baking powder or baking soda for leavening agents, and require little to no kneading. Fruits, nuts, oats, vegetables and spices can add flavor.