DOCSLIB.ORG

Quick & Yeast Breads

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
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 bat- ter, 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 glu- ten 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 fermenta- tion 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.
Load more

Recommended publications
  • Amish Recipes 2/16/2003 E-Book://Pages/Amish Recipes.Htm 1 Can Tomato Soup 1 Lb
    Cakes, Bread, and Muffin, Corn Fritter Recipes: AMISH BREAD STARTER 2/3 c. sugar 2/3 c. milk 2/3 c. flour 2/3 c. oil 3 eggs 1/2 tsp. salt 1/2 tsp. vanilla 1 to 1 1/2 tsp. cinnamon 1 c. sugar 2 c. flour 1 1/4 tsp. baking powder 1 tsp. baking soda Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends. After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional). Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans. AMISH FRIENDSHIP BREAD 1 c. starter 2/3 c. oil 1 1/2 tsp. baking powder 1/4 tsp. baking soda 3 eggs 1 c. sugar 2 c. flour 1/2 tsp. cinnamon Dash of nutmeg Raisins, nuts, dried fruit & grated carrots (opt.) Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each.
    [Show full text]
  • Irish Soda Bread
    Irish Soda Bread Embrace the Emerald Isle. While all the amateurs are running around with green beer, make something that actually speaks of Ireland. As bread recipes go, this recipe is insanely easy. It gets its rise from the chemical reaction of baking soda and buttermilk. The raisins can be a point of contention among the Irish diaspora, so know your audience before you omit them. We love the sweetness they impart. An Irish-American tradition for St. Patty’s Day, this loaf is made year-round in Ireland for any reason at all. Be sure to purchase good Irish butter to slather on top. Very lucky, indeed. Ingredients 1 tablespoon unsalted butter, for pan 2 cups all-purpose flour, plus extra for kneading 2 cups whole wheat flour 1 teaspoon kosher salt 1 teaspoon baking soda 1 cup raisins 2 cups buttermilk, well shaken Good Irish butter, for serving special equipment 9-inch round, 2-inch deep metal cake pan Directions Preheat the oven to 375 degrees. Generously butter a 9-inch round cake pan. Using a fork, stir the flours with salt and baking soda in a large bowl until combined. Add in the raisins, tossing to coat. Pour in the buttermilk while stirring with the fork, just until a rough dough forms. Turn the dough out onto a lightly floured surface and gently knead a few times until the dough comes together. If it is sticky, sprinkle with a little more flour. Do not overwork the dough. Gather the dough into a ball and place it in the buttered pan, pressing lightly with your fingers to fill the pan.
    [Show full text]
  • Granny White
    Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye
    [Show full text]
  • Grains + Starches = About 70 to 90 Calories, 15 Grams Carbohydrates, 3
    Grains + starches = about 70 to 90 calories, 15 grams carbohydrates, 3 grams protein, BREADS ⃝ 100% whole‐wheat bread 1 slice (28g) ⃝ Pumpernickel bread, whole grain 1 slice (32g) ⃝ Rye bread, whole grain 1 slice (32g) ⃝ Cracked wheat bread 1 slice (30g) ⃝ 100% whole wheat hamburger or hot dog bun 1/2 small ⃝ Dinner roll, whole grain 1 small (30g) ⃝ English muffin, whole grain 1/2 (28g) ⃝ Pita bread, whole grain 1/2 (6" or 15 cm) ⃝ Flour tortilla, whole wheat 1 (6") or 1/2 (10") ⃝ 1/2 small (3" diameter Bagel, whole grain or 29g) ⃝ Bannock, whole grain, baked 1 1/2 x 2 1/2 inches ⃝ Chapatti 1 piece (30g) ⃝ Roti, prata 1 piece (30g) • ⃝ Bread, white 1 slice (30g) • ⃝ 1/2 small (3" diameter • Bagels, white or 29g) ⃝ Bread, raisin 1 slice (26g) • ⃝ • Hamburger or hot dog bun, white 1/2 (22g) ⃝ English muffin, white 1/2 (28G) • ⃝ Pita bread, white 1/2 (6" or 25 cm) • ⃝ Flour tortilla, white 1 (6") or 1/2 (10") • ⃝ Pancake 1 medium (4") • ⃝ • Pizza crust (made with 2 cups (500mL) of flour) 1/12 (12") or 90g ⃝ Wrapper, wonton 3 (3 1/2 inch square) • ⃝ Wrapper, eggroll 1 (7 inch square) • ⃝ Muffin, low fat, high fibre CRACKERS ⃝ Kavli®: Crispy Thin, Crispy Garlic* 4 pieces ⃝ Ryvita®: Dark rye, light rye or sesame rye* 4 pieces ⃝ Wasa®: Whole grain* 2 pieces Finn Crisp®: Original ⃝ Rye or Multigrain 4 pieces ⃝ President's Choice Ancient Grains 10 pieces ⃝ Melba Toast (multifibre) 7 pieces ⃝ Matzoh (whole wheat) 1 cracker (28g) ⃝ Pita Break® Lavash crispbread 1 1/2 pieces ⃝ Soda crackers, whole wheat 7 pieces ⃝ Triscuits® 50% Less Salt 5 pieces
    [Show full text]
  • Download Recipe Book
    together we BRUNCH Curbside Delivery Easy ecipes tailed f take-out! 1 #Together WeBrunch Even though we can’t be together, Contents we can still brunch together! To Contents help support foodservice operators during this time, we’ve created a Deluxe Pancake Strata ................. 3 recipe book full of ideas perfect for delivery and takeout. These menu Baked French toast ...................... 4 suggestions are low skill, low labor Blueberry Pancake Squares ......... 5 and can easily be made ahead of time. Package and sell hot for individual Sticky buns .................. 6 carryout, as refrigerated grab ‘n go options, or even as limited bakery Garlic Cheese Biscuits ...................7 sales. Enjoy the recipes—and Biscuit Bread Pudding ................... 8 thank you for all that you do! Flat parfait ................................... 9 EASY ENTRÉES • SAVORY SIDE DISHES BASIC BAKESHOP • DELICIOUS DESSERTS Yogurt Mousse ............................. 10 SIMPLE REFRESHMENTS More Recipes ..................................11 Deluxe Pancake Strata 54 servings • 32" full hotel pans or 9 – 8 x 8" foil pans INGREDIENTS WEIGHT MEASURE VEGETABLES Vegetable oil 2 oz 1/4 cup Onions, diced 2 lb 4 cups Green bell peppers, fresh, diced 1 lb 3 cups Red bell peppers, fresh, diced 1 lb 3 cups ASSEMBLY Water, cool approx. 72°F 5 lb 8 oz 11 cups Gold Medal™ Complete Buttermilk Pancake Mix (11827) 5 lb 1 box Ham, diced 2 lb 6 cups Cheddar cheese, shredded 2 lb 8 cups SERVING Salsa 1 lb 11 oz 3 cups DIRECTIONS VEGETABLES 1. Heat oil in sauté pan; add onions and peppers and cook over medium heat for 5 minutes. 2. Set aside to cool. METHOD TEMP TIME ASSEMBLY Convection Oven* 350°F 15-20 minutes 1.
    [Show full text]
  • SUNDAY BRUNCH 11Amto
    DINNERS Two delicious side dishes and griddled garlic bread Mahi Mahi $16 - A fish so good, it has 3 names. Dorado, Dolphin or Mahi Mahi. Sweet, moist, bold seasonings increase flavor. Grouper $20 Sourced from the Gulf of Mexico, light fleshed and mild tasting. This fish accepts all flavors well. Tuna Duo $16 2- 4oz Yellowfin Tuna Steaks, seared & encrusted w/ sesame seeds, cracked black pepper or blackening. Panko encrusted Snapper $17 Sweet and flakey butterflied snapper pan seared with seasoned panko. Catfish Dinner$14 Cornmeal Dusted and fried crispy. Firm, mild white fish. Cobia $ 17 Firm fleshed, and tasty, great on the grill. Sebring Sirloin $13 - Hand cut and wet aged. Montreal seasoning and steak butter add shrimp $5 Char-Broiled Ribeye $26 Hand cut OVER 1 LB . midwestern beef cooked over open flame. Sorrento Chicken Breast 6oz $11 12oz $16 Boneless chicken breast marinated in Caribbean Jerk seasoning topped with sautéed onions, mushrooms and melted provolone cheese. Shrimp, Shrimp and Shrimp $20 for shrimp Steak, MAHI , Pick Your Shrimp –$24 lovers who can’t decide. This popular combo features Select Shrimp Blackened, Garlic or Cracker Fried, our light and crispy cracker fried shrimp, baked along with a grilled petite sirloin and grilled blue crab stuffed shrimp & key west shrimp skewers. Mahi Mahi, as you like it! MAKE IT A PLATTER- Add Gator 3 oz $5.25 Shrimp 8pc $5 Catfish 4 oz $3 Add Chicken 3 oz $3 SIDES- French Fries, Red Potato, Black Beans & Rice, Baked beans, Collard greens, Corn on the Cob, Slice Tomato Rice, Veggies, Cole Slaw, Hush Puppies.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Ar Yzt a Food Solutions
    ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry.
    [Show full text]
  • Recipes and Instructions
    RECIPES AND INSTRUCTIONS TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE/USE INSTRUCTIONAL MAUAL L4854 Welcome to the wonderful world of bread making and the wonderful aromas it creates. What else compares to the fragrance of fresh bread baking in the kitchen and the anticipation of having a slice of warm, homemade bread? With your new bread maker, you can prepare a variety of homemade breads just like Grandma used to make, but with much less effort as the bead maker does the work for you. Just measure the ingredients, place the bread pan into the oven chamber, program the control panel and start the bread maker. In as few as 3 hours, a loaf of fresh bread will be ready for you to enjoy. Or set the timer and wake up or come home to the fresh aroma of bread baking. What a delight! Please be sure to read the information in this booklet very thoroughly and understand how to operate your bread maker. This will ensure loaf after loaf of great tasting bread. The recipes in this book were developed just for your bread maker. TABLE OF CONTENTS Important Safeguards…………………………………………………………………………………………………………….………..2 Quick Start………………………………………………………………………………………………………………………………3-4 Other Tips For Safe Use of Bread Maker…………………………………………………………………………………………………4 Know Your Ingredients……………………………………………………………………………………………...………………….5-7 Measuring Ingredients Accurately………………………………………………………………………………………………………7-8 Using Bread Mixes…………………………………………………………………………………………..……………………………8 Making Your Own Mixes……………………………………………………………………………………..……………….………….8
    [Show full text]
  • Wishbone BRUNCH
    wishbone BRUNCH SOUTHERN FAVORITES Shrimp & Grits with Bacon regular 16.5 Southern Fried Catfish 17 Sautéed mushrooms & scallions with 1/2 order 9 Brined in buttermilk, served with tartar sauce white wine and cream over cheese grits. With 2 sides or 2 eggs and 1 side. Choose plain/cheese grits or homefries & corn muffin, Cajun Shrimp & Grits regular 16.5 biscuit or toast Sautéed mushrooms, scallions, spicy 1/2 order 9 Cajun shrimp &chicken andouille sausage Blackened Catfish 16 with white wine and cream over cheese grits Farm raised catfish filet seared with Wishbone Cajun spices. With 2 sides or 2 eggs Smoked Beef Brisket Hash 14 and 1 side. Choose plain/cheese grits or Our own slow smoked beef brisket, potatoes, peppers homefries & corn muffin, biscuit or toast & onions. Served with 2 eggs & corn muffin, biscuit or toast Blackened Chicken 14 With 2 sides or 2 eggs and 1 side. Choose Chicken Andouille Hash 14 plain/cheese grits or homefries & corn muffin, Spicy chicken andouille sausage, potato, peppers and onions. biscuit or toast Served with 2 eggs & corn muffin, biscuit or toast Crunchy French Toast 10 Crab Cakes 17 Made with thick sliced Challah bread dredged in Served with lemon butter sauce. With 2 sides or 2 eggs corn flakes and 1 side. Choose plain/cheese grits or homefries & corn muffin, biscuit or toast Biscuits and Gravy 9 Salmon Cakes 16 Homemade buttermilk biscuits in white sausage gravy Served with lemon butter sauce or sweet red pepper sauce With 2 sides or 2 eggs and 1 side. Choose plain/cheese grits or homefries & corn muffin, biscuit or toast Chicken & Waffles 15 Sugar waffle and fried chicken breast, served with maple Black Bean Cakes 13 honey butter and a side of fruit With 2 sides or 2 eggs and 1 side.
    [Show full text]
  • Session Two Outline: Experiment with Kneading
    4-H COOKING Session Two Outline: Experiment with Kneading Introduction The activity teaches individuals to knead which is an important part of making yeast breads and helps understand how kneading affects yeast breads Goals Be able to determine how kneading affects the texture, volume, and taste of your yeast breads Learning outcomes Demonstrate the knowledge and ability to knead in order to get desired texture, volume, and taste of the bread Through cooking, creativity skills are enhanced as a person tries to be innovative with their recipes and presentation of the food The activity enhances measuring skills, and analyzing skills Activity: Experiment with Kneading Encourage participants to knead in order to make a basic bread to understand and see how kneading affects the texture, volume, and taste of yeast breads Material list: 1. Ingredients and equipment to prepare one recipe of Basic Bread 1 ¼ cups water, heated to 100 to 110 degrees F 1 package yeast 1 tablespoon sugar 1 teaspoon salt 1 teaspoon vegetable oil 3 to 4 cups all-purpose or bread flour 2. 3 small mixing bowls 3. Nonstick cooking spray 4. 3 clean and damp dishtowels 5. 3 small baking plans 1 4-H COOKING Activity Instructions: 1. Prepare Basic Bread Recipe, but before kneading bread, divide it into 3 equal portions Place water in micro-wave safe bowl and heat in microwave for 1-2 minutes. Remove from microwave and check temperature with food thermometer Pour warm water into large mixing bowl and sprinkle yeast over water. Stir sugar and allow mixture to stand 1 to 2 minutes.
    [Show full text]
  • Create a Quick Bread
    A QUICK BREAD CREATE A SAVORY QUICK BREAD Create a delicious savory quick bread from simple foods. Just follow each step and use your imagination! Each quick bread makes 12 slices. In a liquid measuring cup 1 • Place 2 teaspoons lemon juice or vinegar, add milk (dairy, soy, or almond) to make ¾ cup, let sit for 5 minutes. • Other options: ¾ cup buttermilk; ¾ cup plain yogurt In large bowl 2 Lightly beat 2 eggs with fork OR mix 2 tablespoons ground flax seed with 6 tablespoons warm water. Stir in: • ½ cup pureed white or pinto beans OR ¼ cup oil • Milk mixture from step one Add flavor to bowl (select one) 3 • 1-2 teaspoons dried thyme, sage, rosemary, parsley, basil, chili powder, cumin, or combination of several (optional) • 1-2 teaspoons garlic powder Add dry ingredients to bowl 4 1 2/3 cup whole wheat flour 2/3 cup oatmeal or cornmeal ¼ cup sugar 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt Add extras to bowl (optional): Gently fold in any of the following as desired (do NOT over-mix): 5 • ½-1 cup any of following: onion, green onion, corn, chives, jalapeno, green chili, bell pepper, olives • ½ cup fresh or canned vegetables like shredded zucchini or carrot or pumpkin puree • 2 tablespoons tomato paste • ½ cup shredded cheese • ½ cup chopped nuts/seeds like walnuts, pecans, or almonds • ¼ cup or less sunflower seeds, sesame seeds, poppy seeds DIRECTIONS: Combine ingredients in order listed. Stir to incorporate ingredients, but do not over mix. Pour batter into loaf pan sprayed with cooking spray and bake in preheated oven at 350º F for 40-50 minutes or until toothpick comes out clean.
    [Show full text]