Quick Bread

shut the hell up

Refreezing is never a good idea. The repeated ice formation will destroy the structure of whatever it is you're freezing and eventually the amount of water and ice crystals in a product will affect it too much.

over-mixing of the dough...you should see some inconsistencies in the mixture...over mixing will tighten the gluten - hence toughen it then when it bakes those areas in the bread where the inconsistency will be air pockets - called tunneling.

probably up to seven days check out this site: http://www.baking911.com/pantry/storage_baked_goods.htm#breads

If quick bread batter is not mixed properly, the bread may rise unevenly, with unpleasant lumps of unmixed ingredients. However it is much more common for the batter to be over mixed, resulting in tough, chewy breads.

in a firdge or a pantry. obviosly a frigde is beter cause it cold :)

Baking soda is just an element that is to be added to the cake....when baking soda added to the cake mixes with the baking powder,carbon di-oxide is released which gives the cake a spongy look!!!and a fluffy tase to it

It was invented in 1859 by sir John the forth in a small town in Germany called Quedlinburg.

Both release carbon dioxide gas bubbles. These, in turn, cause baked goods to rise.

Leavening agents are the ingredients that make the baked goods rise so they are light and airy. It could be yeast, baking soda, or baking powder. Sometimes in cakes, the eggs are whipped into a froth to add air to the cake and this acts as a leavening agent.

Liquid provides moisture. After all, you couldn't just put a lump of flour and sugar in the oven and hope for it to turn into a batch of cookies. Even if you leave out all the liquids, but still put in the other wet ingredients, you'll find that the dough/batter seems quite dry and not the right texture.

In baking, baking soda acts as a 'leavening agent', meaning that it's what makes your baked goods light and fluffy. Leaving out the baking soda is like leaving out the yeast in bread--you're going to end up with a flat, not very airy, probably pretty crunchy final product.

Yes.

Here you are mate . This is the most popular bread eating in all Ireland, special as a side for soup, Irish stew and prawn cocktail. If you can find buttermilk just heat up milk and add a teaspoon of lemon juice,. The acidity of the buttermilk or the lemon will react with the bicarbonate of soda creating ........well you jus want the recipe . Here we go

Ingredients

350g wholemeal flour

100 g strong plain flour

300 ml of buttermilk

1 tablespoon bicarbonate of soda

1 teaspoon baking powder

1 teablespoon of sugar

salt

30-50 g porridge oats

1 egg beated with a ts of water

2 tablespoons of chopped nuts(optional) 350g wholemeal flour 100g strong white flour 300ml buttermilk 1 heaped tsp bicarbonate of soda (not baking powder) 1-2 tsp salt to taste 1-2 tsp sugar to taste 50g porridge oats (optional) Preparation method 1. Pre-heat the oven to 220 degrees C.

2. Sift flours, salt, sugar, bicarbonate of soda and oats together in a bowl.

3. Add buttermilk and mix into a dough (you need to use your hands, don't over knead or it will produce a brick loaf, you just want to mix the ingredients together).

4. Form into a ball.

5. Place onto a greased baking tray.

6. Cut half way through the loaf with a sharp knife then again the other way to form a cross. This splits the bread into crusty sections.

7.using a pastry brush, brush the tp of the loaft with the egg wash and sprink the chooped nuts

8. Cook for 30 mins, if you dont like your bread very crusty cover with foil for the last 5 minutes or so. Bread is done when it sounds hollow when tapped on the bottom

8. Let it cool on a wire rack for 10-15 mins,.........DONE!!!!!

a yeast dough uses yeast and a quick bread uses baking powder or baking soda.

Yes. However, if you plan on chopping the cranberries, it is far easier to use frozen ones because you can simply throw them in a food processor. They will slice perfectly and not just squish like fresh ones will. I buy fresh bags but always freeze them before using them.

A reason as to why quick breads collapse as they are cooling is that the batter was mixed too fast or too vigorously, which create unstable air bubbles in the mix. Other reasons can include that an ingredients, such as baking powder is old, or the quick bread is under-baked.

The flavoring agents, (lemon, almond, rum, chocolate, vanilla, etc.), make the final product have the taste of that agent, ie. . .lemon flavoring will make the cake, cookies, etc. taste like lemon.

More air needs to be incorporated into the eggs to cause the batter to "pop", that is, to rise.

A cold place could stop the yeast growth process too soon to get it completed. It takes warm water to activate the yeast that comes in packets. It eats sugar and gives off CO2. Same as beer or wine.

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Quick breads such as muffins, unlike yeast breads, can be baked immediately after the ingredients are mixed. In other words, there is no need to wait for leavening to occur before baking the muffins because they rise during baking. Therefore, they are relatively quick to make. Yeast breads on the other hand require a lot of time for leavening before baking and are much more time consuming.

Source: "Understanding Food" by Amy Brown

1) They are a binding agent; they hold together the mixture of the dough whilst preparing prior to baking 2) They add oxygen to the mixture

A batter is something like brownie mix or cake mix, thick a liquidy.

A quick bread dough is a dough.