Post by marlaoh on Nov 18, 2004 7:14:41 GMT -6
Kitchen Tips ... Mixing Quick Breads
Because quick breads come together so easily, it's not hard to
overmix them. If you beat them smooth, as you would a cream sauce,
you'll end up with lopsided crusts and ugly tunnels, and a coarse,
dry texture. For a lightly rounded top and a tender, moist interior,
mix the liquid and dry ingredients only until they're barely
blended. Any lumps will disappear during baking.
Other tips for quick breads:
* Store baking powder and baking soda in airtight containers in a
cool, dry place.
* Sifting baking soda or baking powder with other dry ingredients
disperses the leavening evenly, eliminating the need for extended
mixing of dry and liquid ingredients.
* Batters leavened with baking soda, unlike those made with double-
acting baking powder, do not continue to rise in the oven. For this
reason, baking soda batters should go into the oven as soon as
possible after mixing, before the batter deflates.
Because quick breads come together so easily, it's not hard to
overmix them. If you beat them smooth, as you would a cream sauce,
you'll end up with lopsided crusts and ugly tunnels, and a coarse,
dry texture. For a lightly rounded top and a tender, moist interior,
mix the liquid and dry ingredients only until they're barely
blended. Any lumps will disappear during baking.
Other tips for quick breads:
* Store baking powder and baking soda in airtight containers in a
cool, dry place.
* Sifting baking soda or baking powder with other dry ingredients
disperses the leavening evenly, eliminating the need for extended
mixing of dry and liquid ingredients.
* Batters leavened with baking soda, unlike those made with double-
acting baking powder, do not continue to rise in the oven. For this
reason, baking soda batters should go into the oven as soon as
possible after mixing, before the batter deflates.