OHIO STATE UNIVERSITY EXTENSION 4-H 462 FOR SUMMER 2020 For an accessible format of this publication, visit cfaes.osu.edu/accessibility. Yeast Breads on the Rise Updated to include MyPlate Name:_____________________________________________________ _______________ Age (as of January 1 of the current year): _____________________________________ County: __________________________________________________________________ Club Name: _______________________________________________________________ Advisor: __________________________________________________________________ 1 SUMMER 2020 Copyright © 2016, 1999, The Ohio State University Ohio State University Extension embraces human diversity and is committed to ensuring that all research and related educational programs are available to clientele on a nondiscriminatory basis without regard to age, ancestry, color, disability, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, sexual orientation, or veteran status. This statement is in accordance with United States Civil Rights Laws and the USDA. Greg Davis, Ph.D., Interim Director, Ohio State University Extension For Deaf and Hard of Hearing, please contact Ohio State University Extension using your preferred communication (e-mail, relay services, or video relay services). Phone 1-800-750-0750 between 8 a.m. and 5 p.m. EST Monday through Friday. Inform the operator to dial 614-292-6181. 8/15—500—A&B Printing 2 SUMMER 2020 Yeast Breads on the Rise Authors Technical Review and Coordination Mary F. Longo, Extension Agent, Family and Mary Forster, Extension Associate, Consumer Sciences, Ohio State University 4-H Youth Development/Family and Extension, Marion County Consumer Sciences, Ohio State University Doris I. Herringshaw, Extension Agent, Extension Family and Consumer Sciences, Ohio State University Extension, Wood County Special Acknowledgment Marcia Jess, Extension Agent, Family and Connie Thomas, Office Associate, Ohio State Consumer Sciences, Ohio State University University Extension, Marion County Extension, Ottawa County Editing Reviewers Joy Ann Fischer, Communications and Mary Kershaw, Extension Associate, Technology, The Ohio State University Department of Human Nutrition and Food Management, Ohio State University Extension Graphic Design Lydia Medeiros, State Specialist, Department of Sandra Born, Communications and Technology, Human Nutrition and Food Management, The Ohio State University Ohio State University Extension Alma Saddam, State Specialist, Department of Human Nutrition and Food Management, Ohio State University Extension Visit the Ohioline website: ohioline.osu.edu 3 SUMMER 2020 Contents Member’s Project Guide ............................................5 Improve Your Yeast Bread and Rolls ................. 34 Project Background .............................................5 First-Year Project Summary Chart ..................... 36 Project Guidelines ................................................5 Planning Your Project .........................................6 Second Year ................................................................. 38 MyPlate Guide ...............................................................8 Adventures with Yeast Breads ............................. 38 Ingredients in Bread Products ............................. 13 Exploring Careers ..................................................... 38 Flour and Grain Products............................... 13 Kitchen Equivalents ................................................. 39 Liquids ................................................................... 13 Planning Your Project .............................................. 40 Other Ingredients .............................................. 13 Recipes — Second Year ........................................... 42 Yeast ........................................................................ 14 Cherry Bread ....................................................... 42 Career Options ........................................................... 16 Raspberry Cheese Coffeecake ...................... 43 Methods of Mixing Yeast Breads ........................ 17 Crusty Mustard Focaccia ................................ 44 Traditional Method .......................................... 17 Bagels ..................................................................... 45 Sponge-Dough Method ................................... 17 Pineapple Bread ................................................. 46 Mixer Method ..................................................... 17 Holiday Stollen ................................................... 47 Batter or No-Knead Method .......................... 17 English Muffins .................................................. 48 Bread Machine Method .................................. 17 Cracker Bread ...................................................... 49 Bread Dough Basics ................................................. 19 Master Sweet Dough ........................................ 50 Kneading ............................................................... 19 Lemon Nut Twists ..................................... 50 Rising ...................................................................... 20 Bouquet Coffeecake .................................. 51 Recipes — First Year ................................................. 23 Scandinavian Rye Bread ................................. 52 Basic White Bread (mixer) ............................. 23 Pita Bread.............................................................. 53 Crisp Dinner Rolls (traditional) ................... 25 Three-Grain Bread ............................................. 54 Soft Pretzels (traditional) ............................... 27 Favorite Yeast Bread Recipes ........................ 55 Not Just White Bread (sponge) ..................... 28 Second-Year Project Summary Chart ............... 60 English Muffin Bread (batter) ...................... 29 Apple Crumb Coffee Cake (batter) ............. 30 Garden Herb Loaf (mixer) ............................. 31 Pizza Dough (bread machine) ...................... 32 Cheese Bread (bread machine) .................... 33 4 SUMMER 2020 Member’s Project Guide Project Background Yeast Breads on the Rise is intended for • Learn and use principles of nutrition to members of any age with substantial experi- maintain good health, physical fitness, and ence in food preparation and nutrition. In this attractive appearance. project, you will: This project can be taken for two years. The • Learn the principles of yeast-bread prepa- suggested recipes for the second year require ration and learn how mixing techniques more skill in shaping and preparing the breads. and ingredients determine product charac- Be sure to check your county’s guidelines for ter and quality. additional requirements in the project. This is • Understand the nutritional role breads play necessary if you plan to participate in county in our diet. project judging or prepare an exhibit for the county fair. Project Guidelines First Year Second Year 1. Complete the Planning Your Project section 1. Review activities within each Interest Area. of the guide. 2. Prepare a minimum of six advanced recipes. 2. Familiarize yourself with all Interest Areas, At least three must be from the project book, recipes, and related activities. and three recipes can be selected on your own. Use at least two different mixing 3. Complete all activities within each Interest methods. Area. 3. Take part in at least two Learning Experi- 4. Prepare at least one bread for each mixing ences. method, for a total of five. If a bread ma- chine is not available, bake another recipe 4. Become involved in at least two Leadership/ from the mixing method of your choice. Citizenship activities. 5. Keep records and evaluate your accomplish- 5. Take part in at least two Learning Experi- ments by completing the project summary. ences. 6. Become involved in at least two Leadership/ Citizenship activities. 7. Keep records and evaluate your accomplish- ments by completing the blanks throughout this project book and the project summary. 5 SUMMER 2020 Planning Your Project Step 1: Interest Areas Bake at least 5 different loaves from the different method areas and complete the related activities. Step 2: Things to Do Fill in the date when each interest area was completed. Date Interest Area Date Interest Area __________ MyPlate __________ Traditional Method __________ Ingredients in Bread Products __________ Sponge Dough Method __________ Career Options __________ Batter/No Knead Method __________ Methods of Mixing Yeast Breads __________ Mixer Method __________ Bread Dough Basics __________ Bread Machine Method Step 3: Learning Experiences Select at least two Learning Experiences from the list presented here and plan your involve- ment in the Report of Learning Experiences chart. Once you have completed the activity, record what you did and when. Learning Experiences may be added or changed. Sample Learning Experiences ✔ Clinic or Workshop ✔ Food Board ✔ Project Meeting ✔ Presentation ✔ Demonstration ✔ Food Show ✔ Radio or Television ✔ Speech ✔ Illustrated Talk ✔ Field Trip or Tour ✔ Exhibit ✔ Plan Your Own Activity Report of Learning Experiences Plan to Do What I Did Date _______________________ ______________________________ ______________ _______________________ ______________________________ ______________ _______________________ ______________________________ ______________ _______________________