Quick & Yeast Breads

CHAPTER 43 CHAPTER 43

Chapter Overview Introduce the Chapter Quick & Yeast Breads In this chapter, students learn about the two major types of breads: quick breads and yeast breads. Students explore the methods for leavening quick breads and yeast breads, exam- ine the two different methods used to make quick bread batter, and learn about the ﬁ ve basic categories of yeast breads. Build Background Ask students to brainstorm and list as many different types of breads as they can. Ask vol- unteers to share some of their answers with the class and explain whether they think the bread is a quick bread or a yeast bread. Then, ask students: Based on what you know about yeasts, what do you think is the difference between the two types of bread?

Activate Prior Explore Writing Knowledge Editorial the Photo Activity

Caption Answer Nutrients read Ban Imagine that you have a friend who found in bread include carbo- Bhas decided to stop eating bread in order to help hydrates and dietary fi ber. maintain a healthy weight. Write an editorial for the Discussion Ask students: school newspaper in response to this approach to What is your favorite type of weight loss. An editorial is a newspaper column that bread? What qualities make this gives an author’s opinion or perspective on a topic bread your favorite? (Answers without using the first person. will vary, but may include: fl a- vor, appearance, texture.) Writing Tips Follow these steps to write an editorial: ● Analyze and interpret information, and express your perspective. Activate Prior ● Do not write in the first person. Knowledge ● If possible, strengthen your perspective with data Explore The Photo There are two main types of bread. What Writing Activity and statistics. nutrients are found in bread? Editorial 666 Unit 9 The Art of Baking This activity prompts students to write an editorial for the school newspaper in response CLASSROOM Solutions to a bread ban. Editorials will vary as students may agree Print Resources Technology Resources or disagree with the ban. Student Edition Editorials should address the Presentation Plus! provides visual Teacher Wraparound Edition teaching aids for every section. value, or lack thereof, of mak- Student Activity Workbook ing and consuming bread and, Online Learning Center includes resources Student Activity Workbook Teacher and activities for students and teachers. if possible, use supportive Annotated Edition data and statistics. TeacherWorks Plus is an electronic lesson planner that provides instant access to complete teacher 666 resources in one convenient package. Reading Guide CHAPTER 43

Before You Read Preview Think about the role that bread plays in your diet. Then skim FOCUS through the chapter and consider what ingredients and methods are used to make it. Bell Ringer Activity Academic Read to Learn Comparing Quality Key Concepts Standards Ask students to think about ● Describe methods for making quick breads. the similarities and diff er- ● Describe methods for making yeast breads. English Language Arts ences between the quality of homemade or bakery bread Main Idea NCTE 12 Use language to and prepackaged bread that D The two major types of breads are yeast breads and quick achieve individual purposes. you might fi nd in the super- breads, which are prepared using different methods. Mathematics market. Ask students: How Content Vocabulary NCTM Number and do the breads compare in Operations Compute flu- terms of smell, feel, texture, You will find definitions for these words in the glossary at the ently and make reasonable back of this book. estimates. and taste? Then ask students: ■ quick bread ■ drop biscuit Where would you prefer to Science ■ muffin method ■ yeast bread N get bread and why? ■ biscuit method ■ fermentation NSES B Develop an under- C ■ cut in ■ conventional method standing of chemical reactions. L B ■ rolled biscuit ■ quick-mix method Social Studies Preteaching ■ knead ■ score NCSS VIII B Science, Vocabulary Technology, and Society Academic Vocabulary Make judgments about how Have students write their own You will find these words in your reading and on your tests. Use science and technology can defi nition for each content and the glossary to look up their definitions if necessary. transform the physical world academic vocabulary term. ● symmetrical and human society. ● pliable Graphic Organizer NCTE National Council of The graphic organizer is Graphic Organizer Teachers of English also on the TeacherWorks CD. Use a graphic organizer like the one below to note how yeast NCTM National Council of Teachers of Mathematics (The cause cell that explains causes bread to rise, to form more gluten, and to be more how bread rises should note flavorful. NSES National Science Education Standards that yeast produces alcohol NCSS National Council for and carbon dioxide gas in a CAUSE EFFECT the Social Studies process called fermentation, and that the gas leavens the bread, or causes it to rise. The cause cell that explains how bread forms more gluten should note that gas in the bread moves protein and water molecules, which enables them to form more Graphic Organizer Go to this book’s gluten. The cause cell that Online Learning Center at glencoe.com explains how bread gets fl avor to print out this graphic organizer. should note that fermentation creates by-products such Chapter 43 Quick & Yeast Breads 667 as alcohols, amino acids, and fatty acids that add fl avor.)

N NCLB connects Reading Guide C L academic correlations B to book content. Before You Read Point out to students that quick breads D Develop Concepts are made with leavening agents that allow Main Idea Discuss the main idea with stu- immediate baking. Yeast breads, on the other dents. Ask students: Which type of bread do hand, are leavened with yeast and must be you think is more economical—quick breads kneaded and allowed to rise before baking. or yeast breads? (Students may say that quick breads are more economical because of their method of preparation. Quick breads allow you to create fresh, homemade bread in less time.) 667 Making Quick CHAPTER 43 Breads Changing Portion Breads come in two major types: quick Size breads, such as biscuits and muffins, and yeast Sylvia has a new recipe for blueberry muffins that TEACH she would like to try. The recipe yields 8 large muf- breads, such as sandwich breads. A quick fins, but Sylvia prefers to use her mini-muffin bak- bread is a bread leavened by agents that allow ing pan to make 24 smaller muffins. If the recipe Discussion Starter speedy baking, such as air, steam, baking soda, indicates that a large muffin has 383 calories and Is That a Quick Bread? Write and baking powder. 16.1 grams of fat, how many calories and fat grams the following breads on the Two basic mixing methods are used for will each smaller-sized muffins have? board: bagel, coffee cake, quick bread batter: the muffin method and the Math Concept Multi-Step Problems Think powder biscuit, pancake. Ask biscuit method. through the steps before you start. If you calculate students: Can you distinguish the calories and fat grams for all muffins combined, between quick breads and yeast Muffin Method you can then divide by 24 to find the per-muffin breads based on appearance amounts. muffin method alone? Which of these breads The is a method of making Starting Hint Determine the total calories in a is not a quick bread? What fac- quick breads in which liquid ingredients are batch of muffins by multiplying 383 by 8. All of the smaller muffins combined will have this same tors did you consider in making lightly mixed into dry ingredients to create a batter with a slightly coarse yet tender texture. number of total calories. Divide by 24 to find the a decision? (Students may say calories per small muffin. Perform similar calcula- you cannot distinguish between Use the muffin method to make a pour batter tions to find fat grams in the smaller muffins. or a drop batter for pancakes, muffins, some a quick bread and yeast bread Appendix For math help, go to the Math based on appearance. The bagel coffeecakes, fruit and nut loaves, and a soft Appendix at the back of the book. cornbread casserole called spoon bread. is not a quick bread, it is a yeast N bread. This can be determined The challenge with the muffin method is to NCTM Number and Operations Compute fluently and C by reading the recipe, or know- avoid over mixing. Recipes that use the muffin make reasonable estimates. L B ing how each food is prepared. method contain little fat, so beating the ingre- Students may say that they dients produces a chewy, heavy texture. Muf- know that coffee cake, powder fins end up with air spaces, or tunnels, on the biscuits, and pancakes do not inside and peaks on top. need time to rise or require To get a tender texture, follow these steps: For muffins or bread, gently spoon the bat- kneading in their preparation 1. Measure ingredients. Measure all ingredi- ter into greased muffin tins or loaf pans. You because they are not made with ents accurately. can also line muffin pans with paper baking cups. Fill cups no more than two-thirds full to yeast.) 2. Mix the dry ingredients. Sift the dry ingre- avoid overflows. dients together in a mixing bowl. If you are For pancakes, pour small amounts of the U Universal Access using whole-grain flour, blend ingredients batter onto a hot, greased skillet or griddle, thoroughly with a spoon or whisk instead. Interpersonal making a few at a time. Bake waffles in a waf- Learners 3. Mix the liquid ingredients. In a small bowl, fle iron according to the owner’s manual. Comparing Quick Breads beat all liquid ingredients—eggs, milk or Ask students to work in C water, oil or melted fat, and flavorings—until Testing for Doneness groups and identify a type well blended. Learn to spot the signs of doneness in dif- of quick bread they wish to 4. Make a well. Using the back of a spoon, ferent types of quick breads made using the research, such as banana make a well in the center of the dry mixture. muffin method. nut bread, blueberry muf- 5. Pour and fold. Pour the liquid all at once Muffins Finished muffins will be lightly ﬁ ns, or crepes. Ask groups to into the well in the dry ingredients. Fold in the browned with rounded, pebbly tops. Remove use the library or cookbooks dry ingredients just until they are moistened. them from the tins immediately unless the rec- U to ﬁ nd at least three reci- Use as few strokes as possible. A few floury ipe states otherwise. A well-made muffin has a pes for the quick bread they streaks can remain, and the batter should be symmetrical, or balanced, shape and is fine, selected. Have groups write lumpy. light, and tender on the inside. a brief paragraph comparing the recipes both in terms of ingredients and preparation 668 Unit 9 The Art of Baking techniques. Do they differ in preparation or ingredients? Is one more healthful than the others? Which is more Answer There are 383 × 8 appealing and why? (Answers = 3,064 calories and 16.1 × will vary, depending upon stu- Mini Clip 8 = 128.8 fat grams in the dents’ recipes. Ask groups to Math: Guiding Questions entire recipe. Thus, each small muffi n will have share their paragraphs with 3,064 ÷ 24 ≈ 128 calories and 128.8 ÷ 24 ≈ the class.) ELL 5.4 grams of fat. A teacher uses guiding questions to help students review vocabulary necessary for the lesson N Activity correlated to C she will teach. L Mathematics standards. B

668 CHAPTER 43

TEACH cont. C Critical Thinking Analyze Reactions Read students the following scenario: Omar is preparing a batch of pumpkin chocolate chip muffi ns for a brunch with friends. The Muffin Method After measuring all the ingredients, he mixes the liquid ingre- To make quick breads using the muffin method, sift dry ingredients together and make a well in the center (left). Beat the liquid ingredients in a separate bowl (center). Pour the liquid dients together in a bowl and mixture into the well all at once (right). Fold together without over mixing. What happens to then adds each of the dry ingre- quick bread batter if you over mix it? dients separately. Ask students: What has Omar done wrong? What might happen to Omar’s muffi ns? (Answers will vary. Loaf Breads Finished loaf breads will be lightly Pancakes To know when pancakes are ready Students should show an under- browned and have pulled away slightly from to turn, look for dry edges and bubbles start- U standing of the steps involved the sides of the pan. They should have a cen- ing to break on top. Cook until the underside U in the muffi n method. Students ter crack and feel firm when tapped. Follow is golden. might say Omar should have recipe directions for removing loaf breads from Muffins and pancakes are best served fresh sifted all the dry ingredients the pan. and warm, though they can also be reheated. together fi rst, and then slowly Allow loaf breads to cool completely before added the liquids to the dry serving. During cooling, the flavors blend and ingredients. This ensures uni- Safety the texture firms, making the loaf easier to formity and prevents large holes ! slice. inside the muffi ns. This is espe- Matters cially important when a recipe Safe Work Surfaces Biscuit Method calls for baking soda because To ensure food safety and quality, always clean it reacts with acidic liquids The biscuit method gives a flaky layer- the work surface on which you will mix baking instantly, causing gas to escape ingredients. Invisible bacteria and other debris, ing and is used for making biscuits, scones, before baking which will make such as leftover food crumbs, can get on your and shortcakes. To use the biscuit method, cut Omar’s muffi ns fall fl at.) mixing utensil each time you rest it on the coun- solid fat into the dry ingredients before lightly ter, and end up in your mix. A clean work sur- mixing in the liquids. To cut in means to mix face is also very important for bakers who mix solid fat and flour using a pastry blender or their liquid and dry ingredients right on a table two knives and a cutting motion. Cutting in or countertop, rather than in a bowl. Before baking, use a clean sponge or cloth, hot water, and disperses fine fat particles in the dough. Dur- non toxic cleanser or dish soap to wipe down ing baking, the fat melts between layers of work surfaces and dry them thoroughly. flour, and its liquid content turns to steam, ! What Would You Do? You are about to giving rise to a flaky biscuit. mix bread ingredients on a countertop in the Biscuits use a higher ratio of flour to liq- foods lab. The team that used the lab before you uid than muffins, making a dough rather than was supposed to have cleaned it, and you see a batter. Roll them out and cut them or drop no signs of dirt. them onto a cookie sheet, depending on the amount of liquid in the recipe.

Chapter 43 Quick & Yeast Breads 669

Explore the Photo Caption Answer Over mixing produces a chewy, heavy texture. Answer Answers should all say that you should clean the countertop before Discussion Ask students: What happens to beginning since you cannot be sure it has muffi ns if you over mix the batter? (Muffi ns end been cleaned. up with air spaces, or tunnels on the inside and peaks on the top.)

669 Follow these steps when using the biscuit The dough for rolled biscuits should “clean” CHAPTER method: the sides of the bowl, which means that it 43 1. Measure ingredients. Make sure measure- holds together in a ball and no longer sticks to ments are accurate. the bowl. After the dough reaches this stage, follow these steps: TEACH cont. 2. Combine the dry ingredients. Sift together the dry ingredients in a large mixing bowl. 1. Turn out the dough onto a board. Sprinkle just enough flour on the dough to keep it from Skill Practice 3. Combine the liquids. Mix the wet ingredi- S1 ents in a separate bowl until well blended. sticking to the board. Too much flour toughens Guided Practice the texture. S1 4. Cut in the fat. Cut the fat into the flour until List Ask students to list the particles are the size of peas or coarse 2. Knead and fold the dough. Make sure to the six steps of the biscuit bread crumbs. Use cold fat, which cuts in more knead the dough lightly, using only your fin- method. (Students should list quickly and makes a lighter texture. gertips. This keeps the fat from melting in the the six steps shown on page dough. If necessary to avoid sticking, dust L1 ELL 5. Make a well. Using the back of a spoon, 670.) your hands with a little flour. Gently fold the make a well in the center of the dry mixture. Explain Ask students to dough in half toward you and give it a quar- 6. Pour and mix. explain why it is important Pour the liquid all at once ter turn. Continue to knead gently, fold, and to cut solid fat into dry ingre- into the well. Using a fork, mix until the dry turn as directed in the recipe, usually six turns dients before adding liquids. ingredients are just moistened. or fewer. The dough should lose its stickiness. Overworking the dough creates tough, com- (It is important to cut solid Rolled Biscuits fat into the dry ingredients pact biscuits. A rolled biscuit is a biscuit that is lightly before lightly mixing in the kneaded, rolled out to an even thickness, and 3. Roll the dough. Roll out the dough gently to liquids because cutting in dis- cut to biscuit size before baking. To knead about ½-inch thickness using a lightly floured perses fi ne fat particles in the S means to work dough with the hands to com- rolling pin on a clean, lightly floured surface. Keep dough. During baking, the fat 2 bine ingredients and develop gluten. In order to the dough circular to avoid waste when cutting. melts between layers of fl our, S2 create a light, flaky product, very little knead- Maintain an even thickness so that the biscuits and its liquid content turns ing is done with rolled biscuits. bake evenly. Dust the board and rolling pin with to steam, giving rise to a fl aky flour only as needed to prevent sticking. biscuit.) L2 4. Cut the dough. Using a biscuit cutter or the Apply Tell students: You are rim of a beverage glass lightly dipped in flour, making buttermilk biscuits cut straight down through the dough. (A twist- for a family breakfast. Your ing or turning motion can pull the biscuit out younger sister wants to help Pre-fermenting of shape.) You can cut square biscuits with a but when you ask her to cut sharp knife dipped in flour. Work carefully to the shortening into the fl our Rather than simply dissolving yeast and adding it avoid tearing or pulling the dough. You can directly to a bread recipe, some bakers use a starter, mixture, she is not sure what use cookie cutters, if they are deep enough to also known as a pre-ferment or sponge. A starter is to do and says that this is cut without flattening the dough. Scones are not how she makes muffi ns. a mix of flour, water, and yeast that has already fermented together in a bowl for a period of time. usually cut into wedges. Ask students to write a paragraph in which they describe Procedure Conduct research to answer these 5. Gather leftover dough. Pat together leftover questions: Why do starter ingredients combined in dough, roll it again, and cut it. Handle it as what they would tell their a container rise to three times their size? How does little as possible so that it remains tender and sister about “cutting in” the using a starter affect the flavor of bread? Why is fat and explain how the bis- sourdough bread often made with starter rather flaky. cuit method differs from the than conventional yeast? 6. Place and bake. Use a wide spatula to place muffi n method. (Paragraphs Analysis Using what you know of yeast and fer- the biscuits about 1 inch apart on an ungreased will vary, but may include: To mentation, as well as critical thinking skills, write at baking sheet. Bake as the recipe directs. Some least one sentence to answer each of the questions. “cut in” means to mix solid N cooks place the baking sheet in the refrigera- fat and fl our using a pastry C NSES B Develop an understanding of chemical reactions. tor for 10–15 minutes before baking so that the blender or two knives and a L B butter will be firm when the biscuits go into cutting motion. Biscuits use the oven. the biscuit method, where the fat is cut into the ingredients 670 Unit 9 The Art of Baking before the dry ingredients are added. With muffi ns, you mix the dry ingredients fi rst and then slowly add the liquid Answer Starter ingre- ingredients.) L3 dients are combined in Mini Clip a container three times their size to allow them to grow, because, as the ELL: Reading Aloud N Activity correlated C text explains, fermentation causes rising. Using to Science standards. A teacher reads L a starter will impart a tangier, sour, or complex B aloud, modeling fl avor to bread because the starter has already fl uency, pronunciation, expression, and fermented for a period, and, since fermenta- comprehension strategies. tion creates by-products that add more fl avor, the longer the starter has fermented, the more fl avor it will impart. A starter gives sourdough bread its characteristic tangy, sour fl avor. 670 CHAPTER 43

TEACH cont.

S2 Skill Practice Guided Practice Identify Ask students to identify how drop biscuits are different from rolled biscuits. (Drop biscuits have more liquid, are not kneaded or cut to biscuit size, and their texture is more mealy than fl aky. The Marvel of Yeast Rolled biscuits use less liquid, Yeast is a fungus that causes bread to rise through fermentation. In are lightly kneaded and rolled this process, carbohydrates break down to produce carbon dioxide for out, cut into biscuit size before leavening. What is the difference between basic white bread and batter bread? baking, and their texture is light and fl aky.) L1 Explain Ask students to identify how drop biscuits are dif- Drop Biscuits Making Yeast Breads ferent from rolled biscuits and A drop biscuit is a biscuit made with more yeast bread explain how you can turn a liquid in proportion to flour than a rolled biscuit. A is a bread leavened with yeast. Yeast is used in many kinds of bread, rolled biscuit into a drop bis- You can turn a rolled biscuit into a drop biscuit cuit. (Drop biscuits have more by increasing its liquid content. The sticky dough including sandwich bread, pizza crusts, pita bread, rolls, pretzels, pastries, and bagels. liquid, are not kneaded or cut holds its shape when mounded but does not clean to biscuit size before baking, The dough for yeast bread must be well the sides of the bowl. It is not kneaded or rolled. their texture is more mealy kneaded and allowed to rise before baking. It Oil sometimes replaces solid fat, and the muffin than fl aky, and they have takes longer to make yeast breads than quick method may be used for mixing. These differ- golden brown, irregular con- breads, but the process is not difficult. “Hands- ences make drop biscuits more mealy than flaky. tours. Rolled biscuits use less on” steps of kneading and shaping dough alter- To form drop biscuits, place large spoon- liquid, are lightly kneaded and nate with “hands-off” stages of letting dough fuls of dough about 1 inch apart on a greased rolled out, and cut into biscuit S rise. Some recipes can be started one day and 2 cookie sheet, or use muffin tins for a more size before baking. Their tex- finished the next. symmetrical shape. Bake according to recipe ture is light and fl aky and they directions. You can also spoon drop biscuits have golden brown tops and onto a casserole as a topping or onto a fruit How Yeast Works straight, cream-colored sides. filling to make a cobbler. How does yeast make bread rise? Yeast, You can turn a rolled biscuit Testing for Doneness and the enzymes in yeast, produce alcohols into a drop biscuit by increasing the liquid content.) L2 Both rolled and drop biscuits double in size and carbon dioxide gas by breaking down car- when they bake. Rolled biscuits have golden bohydrates, a process called fermentation. Apply Ask students to write brown tops and straight, cream-colored sides. As the gas leavens the bread, it moves protein a paragraph in which they Drop biscuits have golden brown, irregular and water molecules, enabling them to form describe the signs of well- contours. more gluten. In addition to causing rising, fer- made biscuits. (Paragraphs mentation creates by-products such as alco- will vary, but may include: Explain How do you hols, amino acids, and fatty acids, that add Rolled biscuits are done when cut in ingredients? flavor. they have doubled in size and have a golden brown top and Chapter 43 Quick & Yeast Breads 671 staight, cream-colored sides. Drop biscuits are done when they have doubled in size and have golden brown, irregular Explore the Photo contours.) L3 Caption Answer Batter bread has the same Discussion Ask students: What are some ingredients as basic white bread (all-purpose examples of yeast breads? (Answers will vary, fl our, yeast, salt, sugar, fat, and water or milk), but may include: loaf breads, Italian or French Explain To cut in but has more liquid. It is beaten rather than bread, pizza dough, pita bread, bagels, soft ingredients, mix solid fat and kneaded and has a lighter texture. pretzels, and rolls.) fl our by using a pastry blender or two knives and a cutting motion.

671 Types of Yeast Breads Mixing Yeast Dough CHAPTER 43 Yeast breads fall into five basic categories: Mixing is the first step in making yeast Basic White Bread Basic white bread is made bread. Mixing both combines the ingredients with all-purpose flour, yeast, salt, sugar, fat, and activates the yeast. When yeast produces cont. TEACH and water or milk. carbon dioxide, gluten in the flour stretches and dough rises. Gluten traps carbon diox- Batter Bread Additional liquid and beating ide, forming tiny pockets in the dough. Bread instead of kneading differentiates batter bread S1 Skill Practice flour is an excellent gluten producer, which from basic white bread. The result is a lighter Guided Practice makes it ideal for making yeast dough. All- texture. Identify Ask students to iden- purpose flour is a less expensive, satisfying Sweet White Bread tify two methods for mixing Basic white bread ingre- substitute. yeast dough. (conventional dients plus butter, eggs, extra sugar, and You can choose from two methods for mix- method, quick-mix method) L1 sometimes nuts and fruits, create a sweet ing yeast dough: the conventional method white bread. Pecan rolls and coffeecakes are Explain Ask students to iden- and the quick-mix method. For both methods, examples. tify two methods for mixing bring all ingredients to room temperature to yeast dough and explain why Whole-Grain Bread Whole-grain bread is promote yeast growth. ingredients for yeast bread always made with whole-grain flour, but this should be at room tempera- may replace part or all of the all-purpose flour in basic white bread. Gluten flour may be Conventional Method ture. (Answers will vary, but conventional method added to lighten the loaf. It is possible to sub- The is a method of may include: You can choose mixing yeast dough in which the yeast is first from two methods for mixing stitute whole-grain flour for up to half of the total flour in most recipes. dissolved in warm water to activate growth. yeast dough: the conventional Dissolving yeast is also a method of testing Sourdough Bread Leavened with a well- method and the quick-mix yeast, called proofing. Temperature is critical. fermented mixture of yeast, water, and flour, method. For both methods, Yeast will not grow if the water is too cool. bring all ingredients to room sourdough bread has a tangy flavor and a Yeast will die if the water is too hot. Check the S temperature to promote yeast chewy texture. 1 L2 water temperature with a candy thermometer growth.) if you have one. Otherwise, let a drop fall on Apply Have students write the inside of your forearm. It should feel pleas- a paragraph in which they antly warm. describe the conventional The steps in the conventional method are: method for mixing yeast 1. Dissolve the yeast in water. Use water that dough. Ask students: Why Bread Machines is about 105° to 115° and let the mixture stand should ingredients be at room Thanks to bread machines, consumers can have for 5 to 10 minutes. temperature? How can you fresh, hot bread without much effort. To use a check the water temperature? 2. Heat the liquid. Heat the fat, sugar, and bread machine, simply put the ingredients in liquid until the fat melts. Cool the mixture to Why do recipes for yeast bread the appropriate compartment, program the give a range for the amount of machine, and let it handle the rest. These appli- lukewarm. fl our? (Paragraphs will vary, ances come in a variety of forms and offer several 3. Mix in the yeast. Add the dissolved yeast to but may include: The conven- different functions. They can produce round, the liquid, along with any eggs in the recipe. square, and rectangular loaves, operate at dif- tional method is a method of ferent cycles, and be adjusted to enhance crusti- 4. Mix in the flour. Add enough flour to make mixing yeast dough in which ness or work with different flours. Some include a soft or stiff dough, as the recipe indicates. the yeast is fi rst dissolved removable bread pans, a “keep warm” feature, Recipes may give a range for the amount of in warm water to activate and a delayed start function. flour rather than an exact amount. This is growth. All ingredients should Challenge List the pros and cons you because flour varies in how much liquid it be brought to room tempera- perceive in bread machines. What can absorb. On humid days, for instance, flour ture to promote yeast growth. are the positive aspects of using absorbs less liquid because it has already one and what, if any, are the Water temperature is also taken in some moisture from the air. There is drawbacks? critical because yeast will not enough flour when the dough cleans the sides grow if the water is too cool of the bowl. and it will die if the water is too hot. To check the water 672 Unit 9 The Art of Baking temperature, use a candy thermometer. Water should be about 105º to 115º. Recipes may give a range for the amount of fl our rather than an exact amount because fl our Answer Answers will vary. Pros may include varies in the amount of liquid ease of making fresh bread. Cons will include it can absorb. On humid days, being locked into a particular shape and that for example, fl our absorbs less you can only make a specifi c amount of bread liquid because it has already at once. taken in some moisture from the air.) L3

672 CHAPTER 43

TEACH cont.

S2 Skill Practice Guided Practice Identify In one sentence, have students identify why the quick- mix method of making yeast dough is much faster than the conventional method. (Answers Punch Down will vary, but may include: The quick-mix method of mak- Once a yeast dough has risen, it must be punched down to let excess gases escape. What affect does ing yeast dough is much faster punching down have on the texture of bread. than the conventional method because it uses a kitchen appli- ance, such as a standard electric mixer, to do some of the dough mixing.) L1 Quick-Mix Method Kneading Yeast Dough Create Ask students to use a The quick-mix method is a method of Except for batter breads, most yeast doughs graphic organizer to illustrate mixing yeast dough in which dry yeast is com- must be kneaded to develop a strong gluten the steps in making a quick- bined with the dry ingredients and then with structure that holds up when the dough rises. mix yeast dough. (Organizers a liquid. The liquids must be warmer than You can use your hands or a food processor or will vary, but may include: 1. in the conventional method because the dry heavy-duty mixer with a dough hook, which Combine and mix the fl our ingredients absorb some of the heat. You can saves a few minutes and some labor. with the undissolved yeast, use a standard electric mixer until the dough Follow these steps to knead yeast dough: sugar, and salt in a large bowl; thickens and becomes too heavy. Then switch 1. Turn out the dough. Sprinkle a clean work 2. Heat the liquid and fat to to a sturdy spoon. The mixer develops gluten, between 120° and 130°; 3. Add cutting down on kneading time later. Some surface and your hands with just enough flour to keep the dough from sticking. If the dough the liquid to the dry ingredients mixers have paddles that allow you to mix the and beat the dough until well dough fully. absorbs too much extra flour, the bread will be dry and tough. Turn the ball of dough out on blended; 4. Add just enough of The steps in the quick-mix method are: the remaining fl our to make S the surface and flatten it slightly. 2 1. Mix the dry ingredients. Combine part of the kind of dough specifi ed in the flour with the undissolved yeast, sugar, 2. Push the dough. With the heels of both the recipe.) L2 ELL and salt in a large bowl. hands, press the top of the dough and push away from you. Apply Have students create a 2. Heat the liquid. Heat the liquid and fat to brochure that describes how between 120° and 130°. 3. Fold the dough. Pull the far side of the to make a quick-mix yeast 3. Beat the dough. Add the liquid to the dry dough toward you, folding the dough in half. dough and explains why liq- ingredients and beat until well blended. Make 4. Turn the dough. Rotate the dough one quar- uids must be warmer when sure all the flour is incorporated. ter turn. making a quick-mix yeast 4. Add flour. Add just enough of the remain- 5. Knead the dough until glossy. Continue dough than in the conven- ing flour to make the kind of dough specified the push, fold, and turn technique for 8 to tional method. (Brochures will in the recipe. Pay attention to recipe direc- 10 minutes, using a steady rhythm. When vary, but may include: First, tions that explain how wetor dry a dough the rough, sticky mass becomes a smooth, combine and mix the fl our should be. glossy, elastic ball, it is ready to let rise. with the yeast, sugar, and salt in a large bowl. Then, heat the Chapter 43 Quick & Yeast Breads 673 liquid and fat to between 120° and 130°. Add the liquid to the dry ingredients and beat the dough until well blended. Explore the Photo Finally, add just enough of the remaining fl our to make the Caption Answer The dough will turn from Discussion Ask students: How is kneading kind of dough specifi ed in the a rough, sticky mass to a smooth, glossy, elas- yeast dough diff erent from kneading biscuit recipe. The ingredients must tic ball. dough? (Answers will vary, but may include: be warmer than in the quick- With yeast breads, you use the heels of your mix method than in the con- hands, not your fi ngers, and it is kneaded much ventional method because the longer than biscuit dough.) dry ingredients absorb some of the heat.) L3 ELL

673 Letting Yeast Dough Rise Choose a warm place for the dough to rise. A temperature of 75° to 85° is ideal. Avoid CHAPTER The next step after kneading is to let the 43 drafts, which cool the dough, as well as radia- dough rise. Rising allows yeast colonies to tors and furnace vents, which cook it. If you multiply and flavors to develop. Recipes that cannot find a suitable spot, make one by fill- use quick-rise yeast can be baked after only ASSESS ing a large bowl two-thirds full of hot water one rise. Recipes that use regular yeast must and setting the dough on a wire rack over the Quiz rise twice, once after kneading and again after water. Replace water as it cools with hot water. Ask students to answer the fol- the dough is shaped. You can also use a microwave oven, but check lowing questions: For the first rising, place the ball-shaped the owner’s manual for specific instructions. In dough in a large, lightly greased bowl. The 1. Defi ne both quick bread most microwaves, you warm the oven, leave it bowl must be large enough to allow the dough and yeast bread. (A quick off for a time, then warm it again. to double in size. Turn the dough over so the bread is a bread leavened Let the dough rise until it doubles in bulk, greased surface is on top, and press plas- by agents that allow speedy usually about 1 to 1½ hours. Stiff doughs and tic wrap lightly onto it. This helps keep the baking, such as air, steam, doughs made with whole-grain flour or nuts and dough from forming a crust or drying out, both baking soda, and baking fruits take longest to rise. Allow extra time for of which limit yeast growth. Cover the bowl powder. A yeast bread is a refrigerated dough. If you use quick-rising yeast, with a clean, dry dish towel or another sheet bread leavened with yeast.) check the package to estimate rising time. of plastic wrap stretched tightly to the edges 2. What is fermentation and To test the dough, gently poke two fin- of the bowl. You can put batter breads directly why is it important in mak- gers about ½ inch into the surface. If a dent into the baking pan to rise. ing yeast breads? How remains, the dough is ready to shape. If the does yeast make bread dent springs back, let the dough rise a little rise? (Fermentation is the longer and then test it again. process in which yeast, and the enzymes in yeast, TECHNOLOGY Punching Down Yeast Dough produce alcohols and car- FOR TOMORROW Once dough has risen, it must be punched bon dioxide gas by break- down. Punching down lets excess gases escape, ing down carbohydrates. Mass-Produced Breads making the dough easier to shape. It gives the As the gas leavens the Although there has been a resurgence in the bread a fine texture by eliminating large air bread, it moves protein and popularity of artisanal breads—which are pre- bubbles, which would leave large holes dur- water molecules, enabling pared in small batches using old-fashioned ing baking. Punching down also redistributes them to form more glu- recipes and methods—most Americans also yeast cells, giving them fresh sugar and starch ten. Fermentation causes consume mass-produced breads. Technology has molecules to feed on as fuel for the second made it possible for factories to make a quarter bread to rise, and creates rising. by-products such as alco- of a million loaves of such breads daily, but some quality is lost in producing such large quanti- To punch down, thrust your fist into the hols, amino acids, and fatty ties. Because mass-produced breads are baked at center of the dough with one quick punch. acids, that add fl avor.) temperatures up to 400°, many nutrients in the Then pull the dough away from the sides of 3. With which mixing method flour are depleted. Most mass-produced breads the bowl and press it down toward the center is yeast fi rst dissolved in have a softer texture than their artisanal coun- to form a ball. Turn the dough out on a lightly terparts. They also contain chemical additives, warm water to activate floured surface. To make it more flexible, you growth? (conventional including preservatives, which allow them to be shipped long distances to supermarkets and can let the dough rest for about 10 minutes method) remain on shelves without spoiling. after punching down. Get Involved Go to your local supermarket. After it is punched down, the dough is ready See if you can find any mass-produced breads to be shaped. Cover and refrigerate it overnight that are high in nutrients and free of chemical if needed. The dough will rise slowly. preservatives. Share your findings with the class. Batter breads are stirred down rather than N NCSS VIII B Science, Technology, and Society Make punched down. Stir the batter with a sturdy C judgments about how science and technology can spoon until it is close to its original size. Spread L transform the physical world and human society. B the dough in the baking pan for the second rising.

674 Unit 9 The Art of Baking

N Activity correlated TECHNOLOGY C FOR TOMORROW L to Social Studies B standards. Answer Mass-produced breads are the type available in supermarkets, pre-sliced and packaged in plastic bags. Students’ fi ndings will vary, but it is possible to fi nd mass-produced breads that are rich in nutrients as well as preservative-free mass-produced breads. Examples include preservative-free whole grain or sprouted varieties. These breads may be stored in a special 674 refrigerated section. CHAPTER 43

RETEACH W Writing Support Editorial To Be Free or Not to Be Free Tell students: You just read an article in a magazine entitled “Down with Dough Conformity!” that suggests that all breads should be baked free-form without pans to mold them to their shape. Write a newspaper editorial in response to the article’s allegations. Avoid Damaging the Dough Remind students that an editorial is a newspaper column Bread dough is usually shaped into a loaf. Why is it important to use a knife or scissors to cut bread dough that gives an author’s opinion rather than tearing the dough? or perspective on a topic without using the ﬁ rst person. (For tips on writing an editorial, see page 666. Editorials will vary as students may agree or dis- 3. Pinch and seal the roll. Turn the roll so the Shaping Yeast Dough and the agree with the article. Editorials seam is on top. With your fingers, pinch the Second Rise should address whether stu- seam edge to the roll so it stays closed. Turn dents are for or against free- Bread dough is usually shaped into a loaf. the roll seam-side down. Hold your hands form baking.) Some breads are baked free-form on a baking with palms pressed together. With the bottom sheet. Some doughs are cut and rulled into sev- edge of your hands, press down on both ends R Reading Strategy eral small balls. Other breads are placed in pans of the roll, about ¼ inch inside the edge, to R W to set their shape. Usually the dough is cut in pinch and seal the ends. Tuck the flattened Summarize Ask students to half before baking. Use kitchen shears, a sharp ends under the roll. Then turn the roll upside summarize the steps to shape knife, or a bench scraper to cut the dough. down and pinch the ends into it. Place the roll a loaf for baking. (Students’ Do not tear the dough, because this stretches, seam-side down in a greased loaf pan. summaries will vary, but weakens, and damages the strands of gluten. Yeast dough is very pliable, or supple, and should include short descriptions of the following three Follow these steps to shape a loaf for accepts many different shapes. You can make steps: 1. ﬂ atten the dough, 2. baking: a braid, a wreath, or a braided wreath. Twist roll up the dough, 3. pinch and rolls into figure-eights, cloverleaves, sailor’s 1. Flatten the dough. Flour the work surface seal the roll.) knots, or crescents. Challah is a traditional lightly. With a rolling pin, roll the dough into Jewish bread made by braiding as many as six an 8 × 10 inch rectangle. Make sure the dough strands of dough. Stick smaller balls on larger R is the same thickness throughout. Roll out the ones for bunny heads or teddy bears. bubbles in the edges. Place the shaped dough in the baking pans. 2. Roll up the dough. Starting at one of the Cover it with a dry dish towel and let it rise short ends, roll up the dough tightly. This again until it doubles in size. The second rising helps press out air. usually takes less time than the first rising.

Chapter 43 Quick & Yeast Breads 675

Explore the Photo Caption Answer Tearing dough stretches Discussion Ask students: How do you check the gluten strands and weakens the structure a brad for doneness? (Remove the loaf from its of the bread. pan and tap the bottom and sides. Well-baked bread sounds hollow. A dull thud means the bread should be put back in the pan and continue baking.)

675 Baking Yeast Dough directed in the recipe. To check for doneness, remove the loaf from its pan and tap the bot- CHAPTER Preheat the oven before the bread finishes 43 tom and sides. Well-baked bread sounds hol- rising. You may also choose to score the loaves low. If you hear a dull thud, put the bread back just before baking. To score means to make in the pan and continue baking. cont. slashes about ½ inch deep across the top of RETEACH As soon as bread is done, remove it from the bread. Scoring prevents the crust from the pan and place it on a wire cooling rack. cracking as the dough rises. Diagonal scoring Keep the bread away from drafts, because C C Critical Thinking C adds a decorative touch. rapid cooling can crack the crust top. Let Make Predictions Ask stu- The heat of the oven gives yeast one last loaves stand about 20 minutes for easier slic- dents: What might happen to burst of activity, resulting in a sudden rising. Always use a serrated knife to cut bread. a loaf of yeast bread if you do ing called oven spring. This indicates a good A well-baked loaf is smooth, rounded, and not preheat the oven before start, and a nicely browned crust indicates the nicely browned. Inside, the bread has a soft your bread ﬁ nishes rising? bread is nearly finished baking. Baking times and springy texture that is consistently fine (Answers will vary, but stu- vary considerably, however, so always bake as dents should identify that the throughout. oven may not be hot enough to cause a ﬁ nal burst of fermentation and rising called oven spring, and that, if the bread sits too long, the loaf could fall and end up tasting yeasty after baking. Have students share Buttermilk Biscuits their responses with the class.) Ingredients This easy-to-make 1 ½ cups All-purpose flour biscuit recipe ASSESS ½ cup Whole wheat flour 1 tsp. Salt includes whole 1 tsp. Baking powder wheat flour, Study Tools ½ tsp Baking soda Have students go to the ¼ cup Butter adding texture Online Learning Center at ¾ cup Buttermilk and fiber. glencoe.com: • Take the Practice Test. Directions • Download 1. Preheat oven to 500º. Study-to-Go 2. In a large mixing bowl, combine the two flours with the salt, baking pow- content. der and baking soda. Mix well. Use the Student Activity 3. Cut in the butter. It may be easier to work the butter into the flour with Yield 8 servings Workbook for additional your hands until the butter is reduced to pea-sized bits. practice. 4. Add the buttermilk and mix with your hands just until the dough can be Nutrition Analysis

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09 M u-s00s0 3:37 A ___ /08 1:1 _____ 1 11/7 ____ d Pagage1e ___ 451.i.ind Class 01_888 ___ H ______ate ______D ■ ______5. Roll out the dough and with a cutter or a wide glass, cut out circles of ____ Calories 171 ______C ______h me ___ ood Na of F a rld p ing Wo t az e ■ he Am mn. r Total fat 6 g T lu dough. When you can not cut out any more circles, push the dough 1 g co r in 1 te ote T ak in the Chap the N section deas in ze the king main i mmari e Ta ts, and hen s u Not es, fac mn. T ite not es colu ad, wr the Cu you re ses in ns As rt phra Saturated fat 4 g o o irecti and sh king together. Do not roll out again. Cut out more circles. D s a word ote T nd ite key N ental a Wr x. ical, m ary bo s phys umm FOOD d help S R OF vival an OWE to sur ues THE P ential nts C is ess ients. e nutrie Food alth. g nutr includ • nal he stainin oices Cholesterol 16 mg cal motio life-su ood ch hemi e ade of hen f s are c d is m pens w trient • Foo n hap • nu s nutritio ealth. tance of Good ood h Place the circles on a baking sheet and bake in the oven until golden y 6. bs ud • r g su the st sary fo tion is neces nutri • ts and nutrien health ■ d s, goo ood. ellnes g D e of f Sodium 316 mg • w ll-bein FOO y’s us oices ive we CE IN e bod ood ch posit CIEN ing th althy f OF S rstand ing he ROLE unde rt mak THE elps in suppo y. nce h roof to suppl brown. cie s p od • S rovide our fo nce p alth of tchen Scie the he the ki • sures ■ n nce in on and e scie uence Carbohydrate 24 g • infl sing ience’s roces s. • sc food p bond ulture, gthen agric ty o stren d safe OD nds t nd foo F FO nd frie od. a RES O mily a feel go EASU for fa eople E PL s time akes p nt TH ovide and m differe od pr mfort es. g with Biscuits are best when served hot. o o c 7. • F des c erien entin od provi ial exp xperim Dietary fiber 2 g gh fo Food s soc ugh e throu • hance re thro cting od en ventu ty. re. conne • Fo lies ad reativi ricultu • food re supp ress c nd ag mfort that a Food ltures. ou exp , art, a • co ones • nd cu elp y cience horm stes a can h le in s stress body ta aration peop • in the prep ers for eased Food s care rel • rovide as fun ood p food late • F OD Sugars 1 g O • the pa UT F

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CLOSE Recipe Prep Tip Remind students to wash Bread Exhibit Display several pictures of their hands and the table they are using quick breads and yeast breads. Ask students if before working with the dough. Point out to they can identify each bread, name the major students that the recipe indicates that after ingredients, explain how the dough or batter cutting out the fi rst biscuits, they should push was mixed and worked, and how the cook knew the dough together rather than knead and when the bread was done. Have students share roll it out again. Repeated kneading and roll- their responses with the class. ing out makes dough tough.

676 CHAPTER Review & Applications 43 CHAPTER 43

Content and Academic Vocabulary Review After You Read 1. Students should write each of the vocabulary words and Chapter Summary their defi nitions on sepa- The two major types of breads are quick breads and yeast breads. A quick rate index cards, then work bread is leavened by agents that allow speedy baking, such as air, steam, baking together to match each term soda, and baking powder. A yeast bread is leavened by yeast. These two types to its defi nition. of bread are prepared using different methods. Two basic methods are used to make quick bread batter, the muffin method and the biscuit method. The biscuit Review Key Concepts method has variations that result in different appearances and textures. There 2. The two methods for making are five basic categories of yeast breads. Each kind of yeast bread can be made quick breads are the muf- by following a series of steps. fi n method and the biscuit method. In the muffi n method, liquid ingredients are lightly Content and Academic Vocabulary Review mixed into dry ingredients 1. Write each of these content and academic vocabulary words on an index card, and the to create a batter with a definitions on separate index cards. Work in pairs or small groups to match each slightly coarse yet tender tex- term to its definition. ture. When using the muffi n Content Vocabulary method, it is important not to ■ quick bread (p. 668) ■ knead (p. 670) ■ quick-mix method (p. 673) over mix and to follow these ■ muffin method (p. 668) ■ drop biscuit (p. 671) ■ score (p. 676) basic steps: measure all ingre- ■ biscuit method (p. 669) ■ yeast bread (p. 671) Academic Vocabulary dients accurately, mix the dry ■ cut in (p. 669) ■ fermentation (p. 671) ● symmetrical (p. 668) ingredients by sifting, mix the ■ rolled biscuit (p. 670) ■ conventional method (p. 672) ● pliable (p. 675) liquid ingredients, make a well in the center of the dry mixer, Review Key Concepts pour the liquid into the well and fold in the dry ingredients 2. Describe the two methods for making quick breads. just until they are moistened. 3. Describe methods for making yeast breads. In the biscuit method, solid fat Critical Thinking is cut into the dry ingredients before lightly mixing in the 4. Decide what you would do if you were making bread from scratch. Would liquids. The basic steps of the you prefer to make quick bread or yeast bread? Give three specific reasons biscuit method are to: mea- for your answer. sure the ingredients, combine 5. Predict what would happen if you made muffins by stirring the dry and the dry ingredients by sifting, liquid ingredients together in a bowl until you had a thoroughly wet mix. combine the liquid ingredients 6. Evaluate the consequences of over-kneading dough for rolled biscuits. in a separate bowl, cut the fat 7. Identify which type of biscuits you would make if you wanted them to into the dry ingredients, make have a slightly rustic, imperfect appearance. Explain your reasoning. a well in the center of the dry 8. Explain what you could do if you wanted to make a yeast bread, but mixture, pour the liquid into wanted to avoid too much kneading. the well and mix until the dry 9. Analyze what would happen to dough that was left to rise near a refrig- ingredients are just moistened. erator that was repeatedly opened and closed. 10. Describe three original, creative, and realistic possibilities for shaping yeast dough.

Chapter 43 Review & Applications 677

3. Methods for making yeast breads are the combined with part of the fl our and the process is more hands-on, the bread can conventional method and the quick-mix other dry ingredients. The liquid and fat be formed into creative shapes such as method. In the conventional method, the are heated to between 120° and 130°. The braids and knots, and the fi nal outcome yeast is fi rst dissolved in warm water that liquid and dry ingredients are combined would be more rewarding due to the time is between 105° to 115° to activate its and beaten until well blended. Finally, and eff ort taken. growth. The next steps are as follows: heat more fl our is added to make the desired 5. The muffi ns would have a chewy, heavy the liquid, including the fat and sugar, until kind of dough. texture because of over mixing. the fat melts, and cool the mixture to luke- Critical Thinking Over-kneading the biscuit dough will pro- warm; mix in the dissolved yeast, along 6. Answers may vary, but should be sup- duce biscuits that are too chewy or hard with any eggs; mix in enough fl our to 4. ported with three specifi c reasons. For to eat. make a soft or stiff dough. In the quick-mix example, a student may prefer to make method, undissolved dry yeast is yeast bread because the preparation 677 CHAPTER Review & Applications CHAPTER 43 43

7. You should make drop biscuits. This method will result in imperfect, irregular contours 12. At the Bakery Ravi visits his neighborhood because the biscuit dough is 11. Fun Quick Breads bakery in search of a loaf of freshly made simply dropped from a spoon Popovers and yeast bread. He is looking for bread that onto a cookie sheet, rather cream puffs are will be low in sugar and as rich in nutrients than rolled out and cut into two popular variet- as possible. The bakery has the following perfect circles. ies of quick bread options available: basic white, sweet white, 8. You might make a yeast bread that use leavening sourdough, and whole grain. Which should using the quick-mix method, in different ways Ravi choose and why? in which dry yeast is com- to create cavities for fun fillings. bined with dry ingredients, Procedure and a standard electric mixer Follow your teacher’s instructions to form teams. Find and is used to combine ingredi- 13. Muffin Ingredients Imagine you need prepare a recipe for popovers or cream ents and create a dough. The six dozen assorted muffins for a brunch. puffs, as assigned by your teacher. mixer develops gluten in the Use technology to help you get organized. Print or copy the recipe you used, and dough, which cuts down on Under your teacher’s supervision, use the display it with the baked goods for a kneading time. Internet to find six appealing and varied class evaluation. 9. The refrigerator would repeat- muffin recipes. Then use spreadsheet edly release cold air near the Analysis Sample and evaluate all software to create an ingredient list for all rising dough every time it was teams’ popovers and/or cream puffs, of the supplies and ingredients you will opened and closed. This could including your own. List the differ- need to make each of the six recipes. Then cool the dough, and prevent it ences and similarities between the two combine all six ingredient lists into one from rising. varieties of bread. shopping list. 10. Descriptions will vary, but should demonstrate creativ- ity as well as an awareness of what would be realistic Real-World Skills when working with dough. Examples include a spiral loaf, Problem- 14. From Simple to Sweet Greg assembles the ingredients to make a basic a heart-shaped loaf, or a star- Solving white bread for dinner. When he learns that his dinner guests will shaped loaf. Skills bring children, he decides that a sweet white bread would be appealing loaf. to the children. Can he use the ingredients he has to make sweet white bread, or must he add additional ingredients? Explain your answer. 11. Both popovers and cream Interpersonal 15. Water Temperature Test Follow your teacher’s instructions to form puff s have cavities that are and pairs. One person should pour a water sample and privately take its appropriate for fi llings. Cream Collaborative temperature with a thermometer. The other person should determine if puff s are baked on a tray, Skills the water is the right temperature to dissolve yeast. Take turns. while popovers are baked in a Financial 16. Mass-Produced or Made with Care Visit a supermarket and a bakery container, such as a muffi n tin. Literacy in your neighborhood. Find out how much a loaf of pre-sliced, pack- Skills aged, mass-produced sourdough bread costs at the supermarket. Then find out how much the same sized loaf of freshly made sourdough bread costs at the bakery. What is the difference in cost? 12. Ravi should choose the whole grain bread. Because it is made with fl our that is cre- 678 Unit 9 The Art of Baking ated with the whole wheat grain, including the bran and the endosperm, it contains many benefi cial nutrients that Interpersonal and Collaborative Skills the other breads do not. The 13. Muffi n recipes should be varied. Typed grocery 15. The right temperature for water to dissolve yeast sweet white bread has sugar lists should include every supply and ingredient is between 105° and 115°. Students who deter- added. The sourdough and cited in the recipes. mine that water within this temperature range is basic white breads lack the suitable for dissolving yeast are correct. extra nutrition off ered by the Real-World Skills whole grains. Problem-Solving Skills Financial Literacy Skills 14. Greg can use the ingredients he has on hand for 16. Cost diff erences will vary, but, in general, the basic white bread to make a sweet white bread. fresh loaf of sourdough bread from the bakery He does need to add to them. He must add butter, will cost more than the mass-produced sour- eggs, extra sugar, and can also add nuts and fruits. dough bread from the supermarket.

678 CHAPTER Review & Applications 43 CHAPTER 43

Academic Skills Academic Skills Food Science Food Science Starting Hint You will need to multiply each 17. The baking powder provides 17. Quick Breads Because these breads have ingredient amount by the ratio of the new complete leavening in this chemical leaveners and do not rely on yield to the old yield, written as a fraction recipe. Since there is little yeast, they are quick to prepare and bake. in lowest terms. acid in the other ingredients, baking soda alone would Procedure Mix together 1¾ cup flour, NCTM Number and Operations Compute fluently and 1 not provide much leavening. ⁄3 cup of sugar, 2 teaspoons baking pow- make reasonable estimates. However, if buttermilk were der, and ¼ teaspoon of salt. Make a well in substituted, (an acid), then the center. In a separate bowl, mix together English Language Arts N adding ¼ teaspoon of baking 1 beaten egg, ¾ cup of milk, and ¼ cup 19. Bread Song Write a song to educate chil- C soda would provide addi- N vegetable oil. Then pour into the well of the L dren about the two major types of bread. tional leavening. C first bowl. Fold together just until moist- B L Your song may have an original tune or ened. Spoon batter into paper lined muf- B may be set to a familiar tune. Make your Mathematics 2 fin cups until 3 ⁄ full. Bake at 400° for 20 song informative, factual, and fun. Include 18. Beatrice will need to multi- minutes. all the steps involved in baking bread in ply each ingredient amount Analysis Which ingredients provide the your lyrics. Include four verses and a cho- by 30∕12, or 5∕2. Thus, the new leavening in this recipe? What would hap- rus that is repeated between them. recipe calls for 5∕2 × 2½ = 5∕2 pen if you substituted baking soda for the × 5∕2 = 25∕4 = 6¼ cups of fl our, powder? What if buttermilk were used NCTE 12 Use language to accomplish individual purposes. 5∕2 × 1 = 2½ Tbsp. of baking instead? powder, 5∕2 × ½ = 5∕4 = 1¼ tsp. of salt, 5∕2 × 1 = 2½ Tbsp. NSES B Develop an understanding of chemical reactions. STANDARDIZED of sugar, 5∕2 × ½ = 1¼ cup of TEST PRACTICE butter, 5∕2 × ¾ = 15∕18 = 17∕8 cup of milk, and 5∕2 x 1 = 2½ = about 3 eggs. TRUE OR FALSE Mathematics Read the statement and determine if it is true English Language Arts 18. Changing Recipe Yield Beatrice needs to or false. 19. Songs will vary but should prepare 30 biscuits for a large upcoming 20. To punch down dough, thrust your fi st into include four verses and a cho- brunch. However, the biscuit recipe she is the center of the dough 3 to 5 times. rus detailing diff erences in the using has a yield of just 12 biscuits. If the a. True two major types of bread. biscuit recipe calls for 2½ cups of flour, b. False 1 Tbsp. of baking powder, ½ tsp. of salt, N NCLB connects N 1 Tbsp. of sugar, ½ cup of butter, ¾ cup of C C milk, and 1 egg, rewrite the recipe to yield Test-Taking Tip Before deciding whether a L academic correlations L B B 30 biscuits. statement is true or false, read it carefully, and to book content. recall what you have learned from reading the Math Concept Multiplying Fractions To text. Does the statement reflect what you know? multiply fractions, fi rst convert any mixed Pay close attention to individual words. One STANDARDIZED or whole numbers to improper fractions. word can make the difference between a true TEST PRACTICE Then multiply all numerators to get the new statement and a false one. numerator, and multiply the denominators Answer to get the new denominator. Reduce to 20. b. False—thrust your lowest terms. fi st into the center of the dough with one quick Chapter 43 Review & Applications 679 punch.

TECHNOLOGY Solutions

Use these technology solutions to streamline chapter assessment!

ExamView Assessment Suite TeacherWorks Plus is an CD allows you to create and electronic lesson planner print out customized tests or ready-made unit that provides instant access to complete teacher and chapter tests, complete with answer keys. resources in one convenient package. Online Learning Center includes resources and activities for students and teachers. 679