Quick Breads vs Yeast Breads

This week was all about bread.  We made muffins which are a form of quick breads and buns made with yeast.  In your reflection discuss the advantages and disadvantages of both of these types of bread. 

Chocolate Zucchini Muffins

2 tbsp butter or margarine

¾ cup sugar

¼ cup canola oil

1 egg

1 tsp vanilla

¼ cup buttermilk

1 ¼ cups white flour or 1 cups whole wheat flour - sifted

¼ tsp baking powder

½ tsp baking soda

¼ cup cocoa

½ tsp cinnamon

½ tsp ground cloves

½ tsp salt

1 cup zucchini – grated

½ cup chocolate chips

1)   Preheat oven to 325 F, set the oven racks to the center and line a muffin tin with cupcake liners.

2)   To a large bowl add the dry ingredients – flour, baking powder, baking soda, cocoa, cinnamon, cloves and salt.  Mix.

3)   To the bowl for the mixer add butter and sugar, cream until smooth.  Add oil, eggs, vanilla and buttermilk, mix until smooth.  Add dry ingredients; mix only until the flour is wet.

4)   Fold in zucchini and chocolate chips.

5)   Fill muffin cups 2/3 full.

6)   Bake for 30 minutes.

Recipe taken from Mrs. Gelowitz's personal collection.

Instant Yeast Rolls

1 (.25 ounce) package active dry yeast

1/4 cup warm water (110 degrees F/45 degrees C)

1/4 cup buttermilk

1/4 cup white sugar

1/4 cup vegetable oil

2 cups self-rising flour

1/4 cup butter

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. Add the buttermilk, sugar, vegetable oil and flour to the yeast mixture; mix well. Roll dough out 1/2 inch thick and cut into circles with a biscuit cutter. Place a tablespoon of butter on top of each biscuit and fold biscuits in half. Place rolls on lightly greased baking sheets.
4. Bake in preheated oven for 10 to 15 minutes, until golden brown.

Recipe retrieved from http://allrecipes.com/recipe/instant-yeast-rolls/detail.aspx.