OCCUPATIONAL SKILLS DEVELOPMENT

SHORT COURSE For Papua New Guinea Non-Formal Sector

BREAD AND BUNS MAKING Making Braided Bread Roll TH016v

RATIONALE

This short course was developed for the trainer in response to the demand from various communities in Bread Making. This short course was developed to enhance participants especially women and the youth through having better skills and knowledge in making home made breads for own consumption or for income generating purpose. p o box 1097, waigani national capital district papua new guinea. tel: (675) 323 2633 The development of this short course was sponsored by the ADB-PNG fax: (675) 323 0944 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT (EOSDP) and produced by curriculum officers at the SKILLS TRAINING RESOURCES UNIT (STRU) NOT FOR SALE Braided bread roll

TABLE OF CONTENT

CONTENTS PAGES

Course Outline 2

Competency Profile 3 • Making Braided Bread Roll

Curriculum Guide 4

Overview of Learning Outcomes 5 – 7 • Identify ingredients and equipment • Prepare equipment and ingredients • Make the dough • Bake braided bread roll

Instructional Notes 7 – 8 • Making braided bread roll

Attachments 9 - 10 • Bread Making Glossary • Safety Precaution

Acknowledgement 11

EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT 1 Braided bread roll

COURSE OUTLINE : Braided Bread Roll

Program: TOURISM AND HOSPITALITY Course: BREAD AND BUNS MAKING Module code: TH016v Module name: Braided Bread Roll

Module1: Basic white bread

Module 2: Pumpkin bread

Module 3: Quick lemon bread

Module 4: Cream buns

Module 5: Braided bread roll

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COMPETENCY PROFILE : Braided Bread Roll

Duty Task

A. White A1. Identify A2. Prepare A3. Prepare A4. Bake white bread ingredients ingredients the dough loaf/bread and and equipment equipment

B. Pumpkin B1. Identify B2. Prepare B3. Mix A4. Bake bread ingredients ingredients ingredients pumpkin and and bread equipment equipment

C. Quick C1. Identify C2. Prepare C3. Prepare C4. Bake quick lemon bread ingredients ingredients the dough lemon and and bread equipment equipment

D. Cream D1. Identify D2. Prepare D3. Prepare D4. Bake buns ingredients ingredients the dough cream buns and and equipment equipment

E. Braided E1. Identify E2. Prepare E3. Make the E4. Bake bread roll ingredients ingredients dough braided and and bread roll equipment equipment

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CURRICULUM GUIDE

Program: TOURISM AND HOSPITALITY Course: BREAD AND BUNS MAKING Module code: TH016v Module name: Making Braided Bread Roll Module Purpose: The purpose of the module is to impart knowledge and skills to participant in making quick lemon bread so they can be able to make at home for own consumption or for sale. Nominal duration: Approximately 7 hours. Prerequisites: There are no pre-requisite to this module. Content: E1. Identify ingredients and equipment E2. Prepare ingredients and ingredients E3. Make the dough E4. Bake braided bread roll Suggested delivery method: This module should be delivered using these methods: 1. Explanation (what we will do) 5% 2. Demonstration (how we will do it) 15% 3. Implementation (now you do it) 70% 4. Evaluation (how good did we do it) 10% Instructor: A recognized trainer from a vocational centre or certified trainer who has bread making skills. Assessment method: The assessment will be given in a holistic manner through: • Self paced • Practical demonstration • Observation • Checklist Assessment condition: In a kitchen situation where all materials and equipment are provided or training hall for women’s normal activities are done. Evaluation The participants will demonstrate mastery of each skill. The final product will be evaluated by: • Tasting the finish product Reference: Classic Essentials Bread and Buns

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Overview of Learning Outcomes APPENDIX 2: Training and Assessment guide On successfully completion of the module the (Learning outcome). participants will be able to: Task E2: Prepare ingredients and equipment. E1. Identify ingredients and equipment Suggested minimum instructional time: 1 hour E2. Prepare ingredients and equipment E3. Make the dough Learning outcome E2.1 E4. Bake braided bread roll • Prepare ingredients and equipment according to the correct measurements and procedures.

Teaching strategy: APPENDIX 1: Training and Assessment guide Learning activities for the trainee must include the instructor to; (Learning outcome). 2.1. Identify correct amount of ingredients. Task E1: Identify ingredients and equipment. 2.2. Identify the correct methods of preparing Suggested minimum instructional time: 1 hour baking equipment.

Learning outcome E1.1: Assessment condition: • Identify ingredients and equipment to make The trainee must have excess to; the braided bread roll. • Ingredients • Measuring devices - cups, spoons, jug Teaching strategy: Learning activities for the trainee must include • Baking tray the instructor to; • Sifter 1.1. Identify ingredients and equipment to use. • Clean tea towels 1.2. Explain and demonstrate use of equipment. • Aprons 1.3. Identify the method in baking the braided • Boil hot water (warm) bread roll. • Large mixing bowls

Assessment condition: Assessment criteria: In a classroom situation where all participants are The trainee has; provided with; 2.1.1. Measured correct amount of ingredients; • Ingredients a. 2 x 7g sachets dried yeast • Measuring devices - jug, cups, spoons, b. 1 1/2 cups warm water • Baking pans c. 6 cups plain sifted flour • Sifter d. 1 teaspoon salt • Clean tea towels e. 1 tablespoon sugar • Aprons f. 4 tablespoon (6 g), melted butter • Oven drum g. 2 eggs, lightly beaten • Large pot of water h. 1 cup warm water, extra • Mixing bowls i. 1 egg yoke Assessment criteria: j. 2 teaspoons water The trainee has; k. sesame seeds - optional 1.1.1. Selected and named ingredients and 2.1.2. Prepared the baking equipment. equipment to use. 1.1.2. Stated the use of each equipment. Assessment method: • Self paced 1.1.3. Outlined the method of baking the braided bread roll. • Practical demonstration • Observation Assessment method: • Checklist • Self paced • Practical demonstration • Observation

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APPENDIX 3: Training and Assessment guide Assessment condition: (Learning outcome). In a classroom situation or a training hall where all participants are provide with; Task E3: Make the dough. • Prepared heated oven drum Suggested minimum instructional time: 3 hours • Thermometer Learning outcome E3.1: • Clean broom stick or toothpick • Mix dough following the procedures. • Pot holders • Wire rack Teaching strategy: Learning activities for the trainee must include • Clean tea towels the instructor to; Assessment criteria: 3.1 Explain and demonstrate procedures in The trainee has; making the dough. 4.1.1 Baked in a preheated, 180ºC oven. Assessment condition: 4.1.2 Placed roll in the centre rack of oven. In a classroom situation or a training hall where 4.1.3 Baked roll for 35 to 40 minutes. all participants are provide with; 4.1.4 Removed baked braided bread rolls from • Mixing bowls the tray. • wooden spoon Assessment method: • measuring devices - cups, spoons and jug • Self paced • large bowl of clean water • Practical demonstration Assessment criteria: • Observation The trainee has; • Checklist 3.1.1 Make the dough following the procedures.

Assessment method: • Self paced APPENDIX 5: INTRODUCTION • Practical demonstration BRAIDED BREAD ROLL • Observation • Checklist Braided bread is made of strands of dough woven together to form a braided shape. 3 to 6 strands of dough are common for several varieties of braided bread and some may incorporate as many as 12 APPENDIX 4: Training and Assessment guide strands. For a simple braid, use 3 long pieces of (Learning outcome). dough. This is traditionally baked in 2 loaves for your Task E4: Bake quick lemon bread. Sabbath evening. It may be made as one very Suggested minimum instructional time: 2 hours large roll if preferred. Keeps for up to 4 days in an airtight container or Learning outcome E4.I: freezes well up to 1 month. • Bake braided bread roll.

Teaching strategy: E1: Equipment and Ingredients Learning activities for the trainee must include 1.1 Required equipment: the instructor to; • Baking trays 4.1 Identify the heat temperature of the oven drum. • Sifter 4.2 Identify and explain where to place the pan in the oven. • Drum oven 4.3 Identify baking time. • Measuring devices - cups, spoons, jug 4.4 Explain and demonstrate removing pan from • Mixing bowls the oven . • Wooden spoon • Oven mittens • Wire rack

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1.2 Ingredients: • Add remaining flour to make dough • 2 x 7 g sachets dried yeast • 1 1/2 cups warm water • 6 cups plain sifted flour • 1 teaspoon salt • 1 tablespoon sugar • 4 tablespoon (6 g butter), melted • 2 eggs, lightly beaten • 1 cup warm water, extra • 1 egg yoke • 2 teaspoons water • sesame seeds – optional E2: Prepare ingredients and equipment 3.3 Knead the dough: 2.1 In small bowls: • Turn out onto a lightly floured surface and • Select 2 x 7 g sachets dried yeast knead 10 minutes or until dough is • Measure 1 1/2 cups warm water smooth and elastic. • Measure 6 cups plain sifted flour • Place dough in lightly oiled bowl; brush • Measure 1 teaspoon salt surface of dough with melted butter or oil. • Measure 1 tablespoon sugar • Cover and leave in a warm place for 1 • Measure 4 tablespoon (6 g butter), melted hour or until well risen. • Select 2 good quality eggs, lightly beaten • Punch down dough and knead for 1 minute. • Measure 1 cup warm water, extra • Divide dough into 2 equal parts. • Select 1 egg good quality for the yoke • Return 1 half to bowl, cover with plastic wrap; leave to rise again while preparing • Measure 2 teaspoons water the other. • Sesame seeds - optional

2.2 Prepare the trays: • Brush a large baking tray with melted butter or oil • Dust tray with lightly with flour; shake off any excess

INSTRUCTIONAL NOTES Braided Bread Rolls Demonstration

E3: Make the dough

3.1 In a small bowl: • Dissolve 7g sachets yeast in 1 1/2 warm water 3.4 Shape the bread roll: 3.2 In a large bowl: • Divide remaining half into 3 equal parts. • Sift 4 cups flour, salt and sugar • Roll pieces into ropes about 3 cm thick • Make a well in the centre and pour in and 30 cm long. butter, beaten eggs and dissolved yeast • Place ropes side by side on the tray and • Cover mixture with a little of the flour plait from centre. • Covered with plastic wrap and set aside, • Pinch ends and tuck under to seal. for 10 minute or until yeast is frothy. • Cover and leave to rise 45 minutes or • Add extra water and stir mixture until well until well risen. incorporated • Punch down other half of dough and • Beat with a wooden spoon for 5 minutes shape as above.

EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT 7 Braided bread roll

• Leave to rise while first one is cooking. • Preheated oven 180ºC. • Brush first one with combined egg yoke and water and sprinkle with sesame seeds.

C4: Bake braided bread roll

4.1 Bake the rolls: • Bake for 35 – 40 minutes or until bread is golden brown and sounds hallow when tapped. • Cool on wire rack. • Bake the second roll and cool.

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ATTACHMENTS : Word Meaning BRAIDED BREAD ROLLS GLOSSARY Fats Fats such as butter, oil or shortening help give bread flavour as well as help with The basic ingredients in bread are simple and few: texture. This is the one ingredient that flour, liquid, yeast, sugar and salt. Each has a very can be left out of some bread recipes specific purpose and your bread will not work out without compromising the final product. if any of them are eliminated. Fats are the one However, if you are making a bread occasional exception to this rule, but more about without fats, plan on eating it right away that later. There are, of course, optional ingredients as it will quickly turn hard as a rock if stored. which can add character and flavours to home baked bread. Salt Salt is necessary not only for flavour but also to help the yeast grow more slowly. Word Meaning This results in bread with better texture. Yeast Yeast is the most typical leavening Eggs Not all breads contain eggs, but those ingredient used for breads. It is a living that do are generally very tender and plant, which grows in warm moist have a rich golden colour. doughs, causing those doughs to rise. Add Ins Nuts, fruits, even candies can be added Yeast comes in two forms, active dry into your bread doughs. Just be aware yeast, and compressed yeast. Home that these add-ins will slow the rising bakers will almost always be using dry time. yeast. Store dry yeast in your refrigerator for longer life. OVEN BAKING Active-dry yeast will be activated when mixed in warm water (95-115°F). If the Oven baking is the most common and popular water is too cold or too hot the yeast will method for cooking bread. Before the indoor not activate. If you don't have a electric or gas oven became a common thermometer, you can do this step "by household appliance, most bread was baked in feel". The water will feel very warm, large wood fired masonry ovens, communal almost hot, to the touch. ovens, or over and open fire. Rapid-rise yeast (also known as quick yeast) cuts the dough rising time in half, PREHEATING THE OVEN but the recipe does lose some flavour in It is important to set and preheat the oven to the the process. I don't recommend using rapid rise yeast unless a recipe proper temperature as called for in the bread specifically calls for it. recipe. Most breads require a specific baking temperature that must remain constant to achieve Flour Wheat flour contains a substance known the proper results. Many basic breads, containing as gluten. When gluten is mixed with a only flour, water, and yeast, are baked at high liquid, then kneaded, it stretches to form an elastic network which traps the gas temperatures, usually 400ºF and above, while bubbles formed by the yeast in bread. breads containing enrichments, such as eggs, Different types of flour contain varying milk, or butter, are baked at lower temperatures. amounts of gluten. Many special grains Some bread recipes call for the dough to be such as rye, corn meal or buckwheat placed in a very hot oven for a short time and often need to be combined with regular then the temperature is lowered for the remainder wheat flour because they don't contain of the baking time. This technique simulates the enough gluten for proper bread cooking temperatures of old fashioned wood-fired structure. If you're following a bread masonry ovens in which the bread dough recipe, you won't have to worry about all this technical stuff. received an initial blast of very hot air followed by a gradual cooling after removal of the embers. Sugars Sugars stimulate yeast growth. Granulated sugar, brown sugar, honey or even molasses can be used depending on your recipe.

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SAFETY FIRST ! 1. Wash your hands with soap and water before starting your kitchen preparations. Continually wash hands as needed like touching the trash can or picking up items from the floor. 2. Re-read the recipe several times. 3. Make sure you have all of the necessary ingredients. Put them out on the counter. 4. Get out all of the equipment like pans and measuring cups. 5. Follow the recipe exactly. 6. Use oven mittens or pot holders when taking baked bread in and out of the oven. 7. Clean as you go along. 8. Caution around hot stoves and ovens 9. Make sure all hair, towels and pot holders are away from heat. 10. Keep all sharp knives and utensils away from small children. Supervise older children. 11. Clean up all spills immediately.

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Acknowledgement

This short course module, developed in Papua New Guinea, is based on the competency-based training model. The Skill Training Resource Unit (STRU) of Employment Oriented Skills Development Project (EOSDP) in conjunction with Department (TVET) division and the implementing agency Department for Community Development Services wish to express their thanks to the people who have contributed in producing the module. We hope it will provide basic knowledge and skills for the informal and the formal sectors especially the women, men and the youth to be employed or self-employed through having better skills for tomorrow.

EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT 11 p o box 1097, waigani national capital district papua new guinea. tel: (675) 323 2633 fax: (675) 323 0944

The development of this short course was sponsored by the ADB-PNG EMPLOYMENT SKILLS DEVELOPMENT PROJECT (EOSDP) and produced by curriculum officers at the SKILLS TRAINING RESOURCES UNIT (STRU)