Breadalicious

Breadalicious

By: Marquita, Lilly, and Emma

Hello!! Are you interested in a scrumptious bread recipe filled with lots of flavor?

Introduction:

My friends and I wanted to test some new recipes, so we decided to delve into some baking. Lilly told me about her grandmother’s legendary whole wheat chocolate chip bread. Then my other friend Emma suggested we make our own bread recipe.

Our steps:

For our bread We first mixed together ¼ teaspoon of yeast as well as ¼ cup of flour in a plastic bag. We then heated 4 tablespoons of water to 120-130 degrees (F) in a microwave for approximately 1 minute so that the yeast can activate at the proper temperature. When the water was ready we slowly poured it into the baggie, and stirred it with the rest of the ingredients. After this we waited ten minutes for the yeast to activate, before adding the rest ¼ cup of flour to our baggie. After we added one tablespoon of sugar as food for the yeast. We mixed our baggie, and then added a small pinch of salt to tighten the glucose, and strengthen the bread by holding in the co2 during alcoholic fermentation and slowing the process of the fermentation. We slowly poured half a tablespoon of canola oil into the bag as well to help hold the gases in the bread in order to help the bread rise. My gals and i mixed the bag once more before moving onto the next step.

MOLDING:

WE prepared a wide sheet of wax paper and laid it onto our table. After we sprinkled the lightest amount of flour evenly onto our wax paper. We gently pulled the bread mixture from the baggie and rolled it onto the flour. My friends and i molded the bread into a rounded ball shape, and added the necessary amount of flour when it was too soggy. We placed the wax paper with the bread ball still on it under a heat lamp for 30 minutes. This allowed the dough to rise.

• We added the ¼ tsp of yeast to our bread mixture because yeast undergoes alcoholic fermentation. The product of the fermentation is co2 and alcohol. The co2 is what causes the bread to rise by creating air pockets in the bread.

• We added the ¼ cup of flour to our bread mixture because flour provides gluten for the yeast to rise and therefore provides and strong dough structure.

• We added the ¼ tbsp of warm water to the bread mixture to help create an appropriate temperature for the yeast to activate. The water also helps with the consistency of the bread and the production of gluten.

• We put the water in the microwave because we needed the water to reach a temperature of at least 120-130 degrees (F)

• The water must be at this temperature for the yeast to activate and start the alcoholic fermentation.

• We added 1 tbsp of sugar to our bread mixture for the yeast to undergo the alcoholic fermentation. The yeast breaks down the sugar into co2 and water. by adding the sugar, it will help make the bread rise.

• We rolled the dough into a ball to then put it under the light. Under the light the yeast undergoes alcoholic fermentation. The yeast uses the ingredients to produce co2 which is what causes the dough to rise.

REFLECTION:

Our recipe was successful!!

The texture of our bread was firm, not too dense and not too soft. We observed that the bread was porous with varied sizes of pores. The color was a light brown, with a toasted surface. The independent variable that we changed in our recipe from the first attempt was the addition of oil and salt. The salt took away from the sweetness, while the oil lightened the texture of our bread.