Orange Bread Recipe - Happy Foods Tube (2024)

FAQs

What are the 7 quick bread ingredients? ›

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

It gelatinizes the starches so they can absorb more water, the bread will rise higher and stay softer and fresher for longer. Orange Juice and Zest: Fresh for both!

Quick breads are prepared by the blending-, creaming-, or biscuit-method which determines the final texture and crumb of the finished product. The blending-method, also known as the muffin-method, combines the wet ingredients in one bowl and dry ingredients in a second bowl before mixing together.

Usually, the resulting baked good is softer and lighter than a traditional yeast bread. Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk.

Sweet loaf breads (such as banana bread, zucchini bread, pumpkin bread), scones and biscuits are examples of quick breads.

All-purpose flour is good for quick breads and cakes that do not need to be light or rise an extreme amount. All-purpose flour will give basic cakes, cookies, rolls and quick breads a consistent dense, moist texture and taste.

However, yeasts can also survive and grow in an acidic environment such as fruit juices and produce heat-resistant asci which may contribute to spoilage (Lima Tribst et al., 2009). Moreover, fruit juice contains high sugar levels and other essential nutrients that support microbial growth.

It's great for your gut, but it's harsh on the gluten structure. For this reason, adding lemon juice to tighten the gluten structure improves the ability of the dough to retain the gas which is what creates a bread with a finer crumb structure and can help in creating a soft and lofty loaf.

If you let yeast ferment a lot of sugar, you get alcohol. But it takes time and won't taste good on its own. Also it's not a good idea to muck about without a recipe or some knowledge as you could poison someone.

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.

What is the secret to success when making quick breads? ›

Tip 1: Follow the Recipe Closely. The first and most important tip to making a successful quick bread is to follow the recipe closely. Quick bread recipes are generally very precise, and even small deviations from the recipe can cause your bread to turn out differently than you intended.

With quick breads, fat adds flavor and moisture, and butter is usually the choice for this. Many bakers favor using unsalted butter in their recipes because the amount of salt varies among different brands of salted butter.

Baking powder and baking soda are used to leaven baked goods that have a delicate structure, ones that rise quickly as carbon dioxide is produced, such as quick breads like cornbread and biscuits.

7 grain bread is a type of soft crusted yeast bread. It can be used as a sandwich bread and even can be enjoyed with butter and preserves. It contains 7 types of grain i.e. bread flour, rye flour, barley flour, cornmeal, rolled oats, flax seeds and millet.

Dusted with oat flakes, Nature's Own Honey 7 Grain is a hearty soft variety bread made with seven different grains—wheat, oat, rye, millet, barley, corn, and rice — and sweetened with honey. Try it toasted or right out of the bag.