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.

WHAT ARE THE 3 MIXING METHODS FOR QUICK BREADS? Three common mixing methods are the muffin mixing method, the creaming method and the biscuit mixing method. The muffin method suits muffins, loaf breads, pancakes, and waffles.

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.

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).

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

The more yeast, the more gas is produced and the more quickly your dough rises. You may therefore think it best to add more yeast if you'd like to get your dough to rise as quickly as possible. However, whilst your dough may rise quickly, the dough will likely have less flavour and may even taste slightly of yeast.

The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon.

Using milk instead of water in your yeasted bread is an easy way to add a touch of sweetness, making it ideal for challah, dinner rolls, cinnamon rolls, and hot dog buns. Milk sugars not only add a hint of sweetness but also result in a softer, more uniform crumb and ensure a nicely browned crust.

Butter, technically a dough enrichment, tenderizes bread dough and limits gluten development, yielding a softer, more tender crumb and a richer flavor. The butter in this sourdough babka dough makes the interior tender—and delicious. Photo by Maurizio Leo.

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient. The flavoring might be a fruit or vegetable, a liquid such as buttermilk or fruit juice, an extract, herbs, or spices.

What should you avoid 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.

Turn Your Microwave into a Proof Box

As the water continues to steam in the closed microwave, it creates a warm, humid environment, similar to that of a bread dough proofer. The warmer and more humid the air is, the faster the bread should rise.

There are a few ways to speed up fermentation without compromising flavor or texture. One is to use a preferment, as the yeast in a preferment is already active. Another is to increase the quantity of yeast in the dough. And using warmer water and proofing dough in a warm environment can also reduce proofing time.

The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature. As the proofing temperature increases, the total fermentation time will decrease.

Quick breads are prepared by the blending-, creaming-, or biscuit-method which determines the final texture and crumb of the finished product. The blending-method, also known as the muffin-method, combines the wet ingredients in one bowl and dry ingredients in a second bowl before mixing together.