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smith-2 - SFL 110 Week 2-Lab Management |1 READING...

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S F L 1 1 0 W e e k 2 - L a b M a n a g e m e n t | 1 READING ASSIGNMENT: “Easy Quick Breads,” BCC pg. 65 “Muffin Cures,” BCC pg. 66 Pg. 65 EASY QUICK BREADS Quick bread are quick and easy to make because they are leavened with baking powder or baking soda rather than slower-acting yeats. So breads rise properly, be sure to use only frsh baking powder and baking soda—check the container for the expiration date. PANS AND PAN PREPARATION When baking loaves of quick breads, choosing the right pan, and preparing it properly, can make a big difference. Here are a few tips followed in the Betty Crocker Kitchens; For breads with golden brown color and tender crusts, use shiny pans and cookie sheets, which reflect the heat and avoid over-browning Dark pant or pans with dark nonstick coating absorb heat easier than shiny pans, so baked goods may brown more quickly. Check your manufacturer’s use and care instructions. Some suggest reducing the oven temperature by 25˚F, and others recommend not greasing the pan at all or using cooking spray. If you’re using insulated pans, you may need to increase the baking time slightly.
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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smith-2 - SFL 110 Week 2-Lab Management |1 READING...

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