Quick Bread Dough Recipe - Something Swanky Baking Recipes (2024)

FAQs

How to make bread dough quickly? ›

Use rapid rise yeast

It really speeds up the process! Unlike active dry yeast, rapid-rise yeast doesn't need to be proofed (activated) before you add it to your bread dough. Just mix instant yeast in with your dry ingredients and add the warm water afterward.

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.

Quick breads include many cakes, brownies and cookies—as well as banana bread, pumpkin bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.

Set the bowl of dough in the microwave and shut the door.

Leave the glass of water in the microwave with the dough. The glass of water and the heat from the microwave will create a warm, moist environment that will help the dough rise faster.

Yeast. I use instant yeast for my recipes as it is super easy and doesn't require activating, and the liquids don't necessarily have to be warm (it will just take longer to rise). Milk powder. Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise.

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.

If your recipe has a lot of gluten formation, you may want to soften the texture by adding an egg, or one whole egg plus an extra egg yolk. If you are making a quick bread, the protein in an egg can add necessary structure. Another way to use eggs for dramatic effect is to use an egg wash on top of your loaf.

2. What are two common chemical leavening agents that are used in quick breads? Baking soda and baking powder. Reacts only once-as soon as the chemical is dissolved in liquid.

What are the 3 main types of quick bread? ›

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

There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels). Chopped nuts, fruit and other small "add in" ingredients may be combined with the dry ingredients or folded gently into the batter near the end of mixing.

Baking powder and baking soda are used to leaven baked goods that have a delicate structure, ones that rise quickly as carbon dioxide is produced, such as quick breads like cornbread and biscuits.

Quick breads are bread type products that are leavened with baking powder and baking soda instead of yeast. Quick breads include muffins, biscuits, scones, cornbread, and quick loaf breads like banana bread and zucchini bread.

The short answer is that it depends. Factors like the temperature of your kitchen and the freshness of your yeast, along with humidity and water temperature, can all affect the proofing time of your bread dough. In a toasty kitchen, your dough may proof in as little as an hour (or less!).

Second Rise Before Baking

After shaping the dough per your recipe directions, place it in a glass loaf pan(s) or on nonmetal baking pan(s) that fit in your microwave oven. Cook covered loosely with greased plastic wrap on low (10% power) for 5 minutes. Let stand in microwave 10 to 15 minutes or until doubled.

Place dough inside the microwave, close the door and allow the dough to rise until doubled. (Do not turn on the microwave. While some authorities suggest using a low power setting to speed up the dough's rising, we do not recommend this.)

Hot water and steam create the perfect conditions for the dough to rise inside the oven. They help achieve consistent results with better flavor development and texture. What is this? The moist, warm environment makes dough rise faster than simply letting it sit on the counter.