Cinnamon Sour Cream Bread - delicious quick bread recipe (2024)

FAQs

What are 2 tips to successfully making quick breads? ›

Adding dry milk powder to your bread dough will help your loaf rise higher. In addition, the loaf will stay soft and hold moisture longer which again means it will last longer. It also helps brown the crust. If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread.

Spices, flavorings, and extracts add flavor and interest to quick breads. Usually these ingredients are added in small amounts. If adding nuts, raisins, or chopped fruits, toss them in flour first.

Fats are added for richness and flavor, and when creamed with sugar, they trap air creating lightness in the batter. Sugar, in addition to its interaction with fats, adds flavor, color, and aids in the tenderization of the batter.

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.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Consistency: Bakeries often use machines to ensure consistent kneading and proofing times. This consistency is key to producing the same soft texture batch after batch. Special Ingredients: Many bakeries use dough conditioners or enhancers, which improve the texture and extend the bread's shelf life.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

Fat. If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

What are the 5 most used ingredients in quick breads? ›

TIPS FOR MAKING QUICK BREAD

Ensure you follow the recipe closely. Baking is a science, and certain ingredients like flour and leavening agents need to be measured and added exactly how the recipe suggests. Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle.

The most common liquid ingredients in quick breads are milk and water. The liquid moistens the batter, helps activate the gluten in the flour, and dissolves the sugar in the recipe. Quick breads use the chemical leavening agents of baking powder and/or baking soda.

Mold loves heat, moisture and food sources. For best results, keep your bread away from excess heat and humidity. Keep it away from the stove, off the top of the fridge, away from the fruit bowl etc. Years ago, we used to keep our bread in a plastic bag, in a drawer nestled in-between the dishwasher and fridge.

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. Biscuits and scones benefit from the biscuit method, while the creaming method offers an alternative for muffins and certain bread types.

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.