Materials:
Ingredients:
½ package (1/8 ounce or ¾ tsp) active dry yeast
1-⅛ cups warm water (110° to 115°)
1-½ tablespoons sugar
½ tablespoon salt
1 tablespoon olive oil
3-⅛ cups all-purpose flour
Procedure:
In a bowl, dissolve yeast in warm water
Add sugar, salt, oil, and half of the flour (about 1-½ cups)
Beat/mix until smooth
Stir in remaining flour, ½ a cup at a time (last 1-⅝ cups); form soft dough
Flour a clean surface
Knead dough until smooth (approx. 5-7 minutes)
Place in greased bowl, cover, and let rise in a warm place until it doubles in size (approx. 30-45 minutes)
Punch dough down, turn on a floured surface, shape dough into loaf
Place in greased loaf pan
Bake at 375° Fahrenheit for 30-35 minutes or until golden brown and bread sounds hollow when tapped
Place loaves on wire rack to cool
Enjoy!
Recipe Reflection:
The bread overall was really good, but it did not turn out as we thought it would. When we mixed warm water with the yeast, we expected the yeast to be activated, but when we got our bread back, there were no holes in our bread. This was because the yeast was not activated. If we could do this lab again, we would mix our sugar in with the yeast and water mixture so the sugar can help activate the yeast and make more carbon dioxide.
Cellular Respiration:
Equation: glucose + oxygen → carbon dioxide + water + ATP
Where: In the mitochondria of the cells/yeast cells
Importance: Cellular respiration is important because the reaction that occurs causes bread to rise and gives it it’s soft, puffy texture and it’s holes
Where do plants fall into this (wheat in the bread): Plants, like wheat, that are used to make bread, can provide the glucose and oxygen needed for cellular respiration.
Anaerobic Respiration Vs. Aerobic Respiration:
Yeast vs. Humans: Yeast is a simple living being that functions practically the same way as human cells. Scientists have discovered that roughly half of the genes in yeast could be replaced by human cells.
Importance: Yeast respires and releases carbon dioxide into the atmosphere. Yeast used for leavening bread can either can be caught from the environment or produced commercially.
CO2 Cycle:
How does bread making fall into the CO2 cycle?: Humans eat bread and there is wheat involved in making the bread. The wheat is a plant, which does photosynthesis, and humans consume the bread, eating to live, and release CO2 back into the atmosphere.
