What is a Quick Bread?

Wikipedia states "A quick bread is a type of bread which is leavened with chemical leaveners such as baking powder, sodium bicarbonate, or cream of tartar. Unlike yeast breads which often take hours to rise and can vary greatly based on external factors such as temperature, breads made with chemical leaveners are relatively uniform, reliable, and quick. Quick breads commonly found in the United States include banana bread, beer bread, cornbread, biscuits, muffins, pancakes, scones, and soda bread.
Almost all quick breads have only five basic ingredients: flour, baking powder (and/or baking soda), eggs, fat (butter, margarine, shortening, or oil), and milk (or another liquid). Everything beyond these basic ingredients is for variation in flavor and texture.[1] The type of bread produced is variable based predominantly on the major flavoring, the method of mixing, and the ratio of liquid in the batter.
There are three basic methods for making quick breads; the quick-bread method, the creaming method, and the biscuit method. These three methods combine the rise of the chemical leavener with advantageous lift from other ingredients.
The quick-bread method also known as the "Blending Method" calls for measurement of dry and wet ingredients separately, then quickly mixing the two. Often wet ingredients will include beaten eggs which have trapped air for added rise. Usually mixing is done using a tool with a wide head such as a spoon or spatula to prevent the dough from becoming over beaten and deflating the egg's lift.
The creaming method is frequently used for cake batters. The butter and sugar are creamed, or beaten together, until smooth and fluffy. Eggs and liquid flavoring mixed in, and finally dry and liquid ingredients are added in. The creaming method combines rise gained from air pockets in the creamed butter with the rise from the chemical leaveners. Gentle folding of the final ingredients is important to prevent destroying these pockets.
The biscuit method is a technique which is used for biscuits, scones, and pie crusts. This method cuts chilled fat (whether lard, butter, or shortening) into dry ingredients using a food processor, pastry blender, or fork. The layering from these process gives rise and adds flakiness as the folds of fat melt during baking.
Aside from mixing methods, quick breads also vary widely in the consistency of their dough or batter. There are three main types of quick bread batter: pour batter, drop batter, and stiff dough. Pour batters have a dry:liquid ratio of 1:1 and is the most moist type of quick bread batter. Drop batters have a dry:liquid ratio of 3:1. Stiff dough, being the stiffest, has a ratio of about 7:1."

Day One: Baking Powder Biscuits

One of the first recipes we try whether in grade 8 or grade 12 -is the biscuit. Part of the quickbread family, biscuits are easy and cheap to make. Once you have the technique down you can modify the recipe by adding cheese, herbs, spices or change it up and use cinnamon and sugar.

Baking Powder Biscuits

2 Cups (500 mL) flour
4 tsp (20 mL) baking powder
½ tsp (2 mL) salt
¼ C (60 mL) margarine -I use butter at home
¾ C (185 mL) buttermilk*

1. pre-heat oven to 475F
2. sift together dry ingredients.
3. cut shortening in with a pastry blender
4. add liquid, stir using a fork
5. knead gently 3-4 times
6. roll out dough ½ thick on a floured board.
7. using a glass (or cutter) cut into biscuits
8. bake for 12 minutes

To make buttermilk add 15 mL vinegar or lemon juice to pre-measured milk.

Welcome

Welcome to my first ever blog, I'm excited by the newness of all this. What is Baking: The Basics? good question, if you have the answer, because I don't please email me and we'll create our own definition. I am very new to this so please bear with me as I learn how to post. Have faith eventually the site should be interesting.

Why did I start this blog? To share my recipes. I teach home economics in high school and my favorite class (actually 4 of them) is baking. This blog is to share simple basic recipes and explore new ones. Most of them have been tested by 16 year olds so they are essentially goof-proof. Enjoy!