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.

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.

Yeast. I use instant yeast for my recipes as it is super easy and doesn't require activating, and the liquids don't necessarily have to be warm (it will just take longer to rise). Milk powder. Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise.

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

There are three mixing methods used to prepare quick breads and batters, the stirring (muffin) method, the creaming method and the biscuit method.

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.

Water vs.

Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

What does adding butter to bread dough do? ›

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.

Milk yields dough with a higher pH compared to water dough, and the fermentation will be slower. Fermentation tolerance (the ability of the dough to work properly in a range of temperatures) will be slightly improved. Bench time will be extended as the dough ferments more slowly at this stage.

Both types of bread use flour and contain refined carbohydrates. Sourdough bread would be considered healthier in the fact that it is a fermented food with lower gluten levels, making it easier to digest.

Liquids moisten the batter, activate gluten in the flour, and help to dissolve the sugars. Liquids include milk, buttermilk, sour cream, juice, or fruit purees.

The biscuit-method, also used for scones, is prepared by sifting together the dry ingredients including flour, salt, sugar, and baking powder, the fat is then cut into the dry ingredients, and the mixture is folded together with the liquid producing a dense yet flakey texture.

The short answer is that it depends. Factors like the temperature of your kitchen and the freshness of your yeast, along with humidity and water temperature, can all affect the proofing time of your bread dough. In a toasty kitchen, your dough may proof in as little as an hour (or less!).

Second Rise Before Baking

After shaping the dough per your recipe directions, place it in a glass loaf pan(s) or on nonmetal baking pan(s) that fit in your microwave oven. Cook covered loosely with greased plastic wrap on low (10% power) for 5 minutes. Let stand in microwave 10 to 15 minutes or until doubled.

Place dough inside the microwave, close the door and allow the dough to rise until doubled. (Do not turn on the microwave. While some authorities suggest using a low power setting to speed up the dough's rising, we do not recommend this.)

Hot water and steam create the perfect conditions for the dough to rise inside the oven. They help achieve consistent results with better flavor development and texture. What is this? The moist, warm environment makes dough rise faster than simply letting it sit on the counter.