Easy Rhubarb Quick Bread Recipe (2025)

FAQs

What is the secret for mixing quick breads? ›

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).

These include muffins, tea loaves, nut breads, corn bread, and coffee cakes. Lastly, the quick bread may be a dough that is dry enough to be kneaded slightly, rolled, and cut into shapes.

Muffin and Quick Bread Ratio of Ingredients

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.

Point out to students that quick breads are made with leavening agents that allow immediate baking. Yeast breads, on the other hand, are leavened with yeast and must be kneaded and allowed to rise before baking.

Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle. Dry baked goods are not enjoyable, so it's always important to closely monitor baking time to prevent overbaking.

Baking Soda

It's used to chemically leaven doughs and batters when it is mixed with an acid. Combining baking soda with an acid produces a chemical reaction that releases carbon dioxide gas which causes the food to expand and become fluffy.

Combine flour, baking powder and salt in bowl; set aside. Combine milk, sugar, melted butter, eggs and vanilla in another bowl; stir 20-30 seconds. Add flour mixture, one-third at a time, stirring after each addition just until smooth. (There may be a few small lumps in batter.)

The two main quick-acting leavening agents are baking powder and baking soda Salt: Used as a seasoning Liquid: Helps in the blending of dry ingredients and the formation of gluten. It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor.

The ingredient that causes a quick bread to rise is a leavening agent. In the case of quick breads, leavening agents like baking powder or baking soda react with acidic ingredients such as buttermilk or yogurt, producing carbon dioxide gas.

It adds nutritional value to baked goods. Mainly protein, calcium, and vitamin B12 which are all necessary for a heathy diet. But we don't only look for the nutritional benefits when using milk in our bread dough. The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter.

What do eggs do in quick breads? ›

For baking, eggs are particularly important as binding agents and leavening agents. The fat in egg yolks also soften gluten strands, creating a soft crumb in breads. Binding agents hold all the ingredients together.

As with baking soda, the purpose of baking powder is to create air bubbles that give your baked goods their light, airy texture. There are two types of baking powder: single action and double action. Single action baking powder creates the carbon dioxide bubbles upon contact with moisture, similar to baking soda.

Instant Yeast will raise a loaf in a hurry and may yield a more light and airy bread. Because this type of yeast usually contains dough enhancers that cultivate a stronger rise, this yeast is best for baking a quick bread dough.

Bread with no egg looked as normal as any other white loaf. It had puffed up evenly and had a nice crust colour and a soft texture. The interior was soft but quite tight. This could be made lighter by skipping the pre-shaping or folding steps making the dough looser.

Quick breads should be stored in an airtight container at room temperature for two to three days.

Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay. To ensure that your quick bread rises properly, it's important to use room-temperature ingredients. Take the butter, eggs and milk out of the refrigerator an hour or two before you plan to bake.

Make it more flavorful and sticky with sugar, or soften it up with some dry milk powder. Here's how to arm your pantry with bread boosters. Sweeteners such as malt and honey are used to add flavor to bread dough. Malt, which is available in powder and liquid form, can be added to almost any bread.

Quick breads offer instant gratification to busy people who love to bake. Quick breads, unlike yeast breads, rise with the help of quick-acting leavening agents (baking powder, baking soda or a combination of both) and are generally baked as soon as the dough has been mixed.