The Best Easy Bread Dough Recipe to Cook with Kids (2024)

FAQs

What are the three types of quick bread batter dough? ›

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.

Bread flour with a high protein content is ideal for making soft and fluffy bread dough. The higher protein content helps to develop gluten, which is essential for the structure and texture of the bread.

This sweet spot of dough texture is due to the ratio of flour to water. Excess water makes a batter, while too little water renders a dough rough, dry and unpliable. Generally speaking, a flour to water ratio of 2:1 achieves a dough of reasonable consistency. So if you have 500g of flour, use about 250 mL of water.

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient.

Quick breads are prepared by the blending-, creaming-, or biscuit-method which determines the final texture and crumb of the finished product.

Add Sugar

Sugar acts as a liquifying agent in the dough. Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer.

When sugar is added to yeast dough, it serves as a food source for the yeast, allowing it to ferment and produce carbon dioxide. This fermentation process causes the dough to rise, making it light and 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.

The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula.

What is a starter for bread dough? ›

Simply put: a sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise.

Brioche is different to most breads because it's made with an enriched dough and tastes a little sweeter. . Because it's an enriched dough, you get that famous brioche texture of soft bread, the classic golden colour and quintessentially rich taste. It's bread made “magnifique”.

Too much added flour can actually end up ruining your dough. Remember, baking is a science, and ingredient measurements matter.

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.

Pancakes, waffles, gingerbreads, and popovers are examples of quick breads that are made from pour batters. Making pour batters will help you to develop skills that are necessary in making many types of batters.

Quick bread is a term that applies to dough/batter that was leavened without the use of yeast - for example, with baking powder or soda. There are many different types of quick breads: scones, muffins, biscuits, cornbread, even brownies, really, and also your banana breads.

Traditionally, there are two categories: leavened and unleavened doughs.