Category Archives: Bakery

Introduction to Yeast Bread Activity with Modern Marvels: Bread |Bread-in-a-Bag Recipe

modern marvels yeast bread in a bag recipeI like to show Modern Marvels: Bread to my Bakery students because it gives so much historical information on bread that I could never cover.  It also demonstrates sourdough and Challah, which we do not have time to make with our limited class time.

There is a fine line between teachers using videos to enhance their lesson and using videos to replace their lesson.  As someone who watched Kindergarten Cop in elementary music and Field of Dreams in eighth grade health, I want to be sure that I stay on the right side of the line.

That’s why I kept my students busy making bread while learning about bread.  Everything in this recipe is made in a heavy-duty gallon freezer bag which means minimal mess.  It is a good activity for classrooms with no real kitchens.  Bread could be baked in the cafeteria ovens.

If the $20 price tag for a new DVD is too much for your department to handle, I highly suggest using Amazon instant video. This episode of Modern Marvels: Bread cost just $1.99.  Instant video is super handy when you’re watching TV and think I wish I had recorded this! This is exactly what my students should know! 

Modern Marvels: Bread

2:45 “First, sugar, yeast, and flour are mixed with water into a one thousand pound ball called a sponge.”

In a heavy duty plastic bag, combine:
1 C warm water
2 T sugar
2 t yeast
1 C all purpose flour

Let stand until 9:50.

9:50 “Across the Kansas State Campus, in the Bakery Science Laboratory, scientists have devised dozens of tests to check the quality of flour.”

Add:
2 t salt
2 T vegetable oil

Mix well.

Add 1 C flour at a time, up to 2 C. Squish and knead the dough until it begins to leave the side of the bag. Set aside until 20:15.

20:15 “Wheat may be the basis for most bread, but corn is an American specialty.”

Preheat oven to 375 F.

Gently deflate the dough and turn the dough out onto lightly floured surface. Form dough into round ball, tucking seams underneath. Place dough on lightly greased or parchment-lined baking sheet. Cut slashes in dough as demonstrated with the San Francisco sourdough. Cover with tea towel and allow to rise.

End of episode

Bake bread on middle oven rack for 30 – 40 minutes or until done. Methods used to test doneness in the video include listening for crunch or tapping for a hollow sound. A sure way is to see that internal temperature is at least 205 F with an instant-read thermometer.

I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!

Overnight Pan de los Muertos (Dead Bread) Recipe | Family and Consumer Sciences/Home Economics Multicultural Baking Lab

overnight rise pan de los muertos bread dead family consumer sciences home economics

In the past I’ve enjoyed sharing a “Freaky Fruit” demonstration with my students to celebrate Halloween. But when my local store didn’t order in their usual seasonal fruits, I mixed things up with a Pan de Muerto lab. I simplified a King Arthur Flour recipe to make it more student-friendly and added an overnight rise to make it more conducive for short class periods.

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I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!

Homemade Egg Yolk Pasta

Our Angel Food Cake lab left us with leftover egg yolks, so we took a break and made noodles. It was a lot of fun to play on the counter and make a big mess! I used the technique outlined in this tutorial but used a ratio of 1/4 C flour per egg yolk. We rolled our pasta with a pizza cutter, let it dry overnight on cooling racks, and cooked it the next day.

A cupcake tin is the perfect size to hold three egg yolks.

I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!