Cinnamon Swirl Bread
Blog Writer: Ally
Photographer and documenter of evidence: Cade
Chemist/Baker: Chase
Recipe:
Procedure:
Mix the 2 tablespoons sugar with the warm water in a very large bowl. Add the yeast and do not stir. Let it sit until creamy, about 5 minutes. Add the oil, salt, and flour. Mix by hand, adding more flour as necessary until the dough forms a large, soft ball.
Flour a table or work surface and knead the bread for 5-10 minutes.
Place the dough in a lightly oiled bowl and brush the top with a little extra oil Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour...(30 minutes because lamp used) it should be very puffy.
Preheat the oven to 350 degrees. Separate dough into 2 halves and roll into rectangles. (For more tight rolls in the bread, roll the dough thinner. For thicker softer rolls in the bread, roll thicker.)
Mix the cinnamon and sugar in a small bowl and sprinkle over each loaf. Be generous. Roll up the loaves tightly and let rest for a few minutes before putting in the oven.
Bake on a cookie sheet or baking stone for 30 minutes, or until it sounds hollow. When in doubt, over bake this one. It might look brown on the outside, but that's okay because the inside really needs to bake all the way to get the layers filled out. Let the bread cool before cutting into it, otherwise it has a tendency to sink down where you cut it.
Cellular Respiration:
The equation for cellular respiration is Glucose + Oxygen → Carbon Dioxide + Water + ATP
Cellular respiration takes place in the mitochondria.
It is important in bread making because without this reaction the bread would not rise.
Plants fall into this because we are eating the wheat in the bread which is part of the carbon cycle.
Anaerobic Respiration vs Aerobic Respiration:
Anaerobic respiration is without oxygen and Aerobic Respiration is with oxygen.
Yeast compare to humans because yeast cells are similar to human cells.
This is important for bread making because cellular respiration is also used in the process of making bread rise.
Carbon Dioxide Cycle:
Plants use carbon dioxide and sunlight to make their own food and grow. The carbon becomes part of the plant. Plants that die and are buried may turn into fossil fuels made of carbon like coal and oil over millions of years. When humans burn fossil fuels, most of the carbon quickly enters the atmosphere as carbon dioxide.
Rationale for Recipe:
We used these ingredients because
Warm Water→ To activate or “wake up” the yeast
Yeast→ To make the bread rise
Salt→ Salt plays a role in tightening the gluten structure and adding strength to your dough
Olive oil→ It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size.
Flour→ Provides the gluten needed to make the bread
Sugar→ It helps make it soft and tender by absorbing some of the water and slowing down the formation of gluten strands. It feeds the yeast, resulting in a faster rise.
Cinnamon→ Mostly for flavor
Recipe Reflection: After making this bread we realized that our recipe worked really well with the ingredients we chose and that it overall tasted really good. All the ingredients worked together to make one successful product.
