Quick Breads: Mixing the Batter
I have read on different sites about the tip of mixing the batter for making quick breads. One says add dry ingredients to wet, the other one says add wet ingredients to dry. Does it really make the difference? and how?? Thank you!!!
I don't think it makes a difference but the point would be to mix just enough to combine. Do not overmix when making quick breads.
As a general rule, I add the dry to the wet, i.e., the wet would be in the mixer and the dry would measured out in a separate bowl and added after the wet is well combined, but it's not always the situation. As you'll see in the link below for making scones, breads like bisquits, scones and even piecrust require cutting the fat (butter, shortening) into the flour first, then adding the wet ingredients.
Here's a link with some explanation:
and another, a bit hard to read:
and for something completely different, a wet to dry technique for making scones:
And one for especially for more info than you ever wanted for quickbreads:
Does it make a difference? Yes, check the links and you'll get an idea about constructing batters, adding eggs, flavorings, leavening, in which order and what all these things do in batter, etc. for optimum results. Here's a Chow book link which I highly recommend, it'll make you a pro:
Wet to dry. Just less messy. As to mixing (a bit in response to roxlet), quick breads differ: corn bread is mixed just enough to combine, while banana bread is well mixed using a mixer.
Part of the issue is to not take too long between mixing wet and dry before putting it in the oven because the leavening starts to activate once wet.