learn bake share

learn bake share
learn bake share
Hello Bakers!
learn
When you
some of the science, math, and technique
that go into making bread, you can
at home with your
friends and family. Your house will smell fantastic and the results
are delicious! It feels good to
something you’ve
made yourself with someone who really needs it.
bake
share
learn bake share
Certificate of Achievement
, learned how to make bread
I,
from scratch. I baked bread myself, and shared my bread with
.
Date
School/Organization
We hope you enjoy baking as much as we do at King Arthur Flour,
and that you’ll be inspired to keep baking and try other recipes
and ideas! Need some help with your recipe? Look for the icon:
it means there is a video of this step on our website. You can
also call our Baker’s Hotline at 855-371-BAKE (2253) and talk to a
real baker who can help answer your questions.
Happy Baking!
King Arthur Flour Grade
Parents / Teachers / Grown-ups
We teach kids all over the country how to learn bake share.
To find out how to bring our FREE Bake for Good: Kids Program
to your area, please contact us:
Web: kingarthurflour.com/learnbakeshare
Email: [email protected]
Phone: 802-299-2240
#learnbakeshare
3
Are You Ready?
Tips
Ge
Togetthit
er
Get every
thing
together
before yo
u
start. And
remembe
r
to
wash you
r hands!
How hot is hot?
If the water is too hot, it will kill the yeast. Test the water
temperature; it should feel comfortably warm.
How do you measure up?
Pour the flour from the bag into a medium-sized bowl.
Equipment
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2 bowls
1/4 cup dry measure
1 cup dry measure
1 or 2 cup liquid measure
measuring spoons
mixing spoon
King Arthur dough scraper
cookie sheet
plastic wrap
clean dishtowel
Ingredients
•
•
•
•
•
•
•
King Arthur 100% Organic
White Whole Wheat Flour
King Arthur Unbleached
All-Purpose Flour
1 Red Star yeast packet
sugar
salt
cooking oil
water
Fluff
Sprinkle
Fold-Push-Turn.
Sweep
Wheat Berry Diagram
Kneading has three easy steps. It
develops gluten and gives your
bread structure so it rises and
won’t be flat like a pancake.
1.
Fold the far edge of the dough over
itself toward you.
2.
Gently push the dough away with
the heels of your hands.
Endosperm
Bran
Germ
3.
Pick up the dough and turn it a
quarter turn.
4
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#learnbakeshare
5
Bake for Good Kids Bread Recipe
Note: Makes 2 loaves
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•
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•
2 cups warm water
1/4 cup sugar
1 packet Red Star Yeast
2 cups King Arthur 100% Organic White Whole Wheat Flour
1 tablespoon salt
1/4 cup cooking oil
Alert!
!!
This rec
ipe take
4 cups King Arthur Unbleached All-Purpose Flour
s
about 3
1/2 hou
rs
to make
.
Remember to read through the recipe twice!
Instructions
1. In a large bowl, combine warm
water, sugar, yeast, and 2 cups King
Arthur 100% White Whole Wheat
Flour (orange bag). Cover mixture
with a clean towel and let rest a few
minutes until bubbly.
2. Stir in salt and cooking oil.
What’s the Difference?
VS.
Liquid Measuring Cup
Dry Measuring Cup
3. Stir in 3 cups King Arthur Unbleached All-Purpose Flour (red bag), one cup at a
time. The dough will get harder and harder to stir! Measure out one more cup of flour.
Estimate and sprinkle about 1/2 of that cup over the sticky dough. Using your dough
scraper, clean the flour from the sides of the bowl and press into the dough until the
dough is covered with flour and no longer sticky.
4. Plop dough out onto a clean, lightly floured surface. Knead the dough (see fold,
push, turn, page 5). To prevent sticking, take a little flour from your measuring cup
and sprinkle it on your hands or the work surface. Use your dough scraper, too. Knead
for 5 minutes, then take a break and let the dough rest (bench rest).
6
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5. While dough is resting, scrape out the
mixing bowl, and smear a little oil around
the inside.
6.
Knead the dough for a few more
minutes. It’s ready when you gather the
dough into a ball, lightly press it with
your fingertips, and it bounces right back.
Put the dough into the oiled bowl, flip
the dough once, and cover with plastic
wrap and a clean towel. Put the dough in
a warm place to rise until double in size,
about one and one-half hours.
Ready to Rise?
Two good spots for your dough to rise; on top
of the fridge, or in your oven (turned OFF).
OR...
OFF
7.
Gently deflate the dough and put it
onto a floured surface. Divide the dough
in half; form into loaves or other desired
shapes. (To make the braid, cinnamon
rolls or pizza, follow the instructions on
pages 8 and 9.)
8.
Grease a cookie sheet; put your
shaped dough on it. Cover the dough
with plastic wrap and a clean towel and
let the dough rise again for 30 minutes.
Preheat oven to 375ºF.
9.
Carefully remove plastic wrap and
slash the tops of the loaves with a sharp
knife (serrated works best). Bake the
loaves about 30 minutes until the crust is
golden brown.
1O.
Cool the bread on a rack. Enjoy!
CAUTION:
Do not put warm bread
into a plastic bag!
Slash!
Right before the bread goes into
the oven, use a very sharp knife
and cut the top surface of the
dough. Slashing helps the dough
expand upward as it bakes.
#learnbakeshare
7
Perfect
Pizza
Other Ideas for Your
Bread Recipe
1/4
Note: After the first rise, use 1/4 of your
dough to make one small pizza.
1.
1
=
Beautiful Braid
Note: After the first rise, use 1/2
of your dough to make one loaf.
1/2
1/2
=
1/4
1/4
1/4
1/4
Preheat oven to 450°F. Shape dough into a ball, and let
it rest for 5 minutes. Oil your pizza pan.
2.
Gently press, roll out, or toss the dough to desired size. If the dough “fights” you,
let it rest for a few minutes.
3.
Bake your pizza crust without anything on it for 5 minutes.
4.
Add toppings and bake 10-15 minutes more.
Scrumptious
1/4
Cinnamon Rolls
1/2
Note: After the first rise, use 1/4 of
your dough to make 8 cinnamon rolls.
1.
With your dough scraper, divide
dough into three equal pieces.
1.
On a lightly floured surface, use a rolling pin to roll
dough into a rectangle, about 8 1/2" x 11".
2.
Roll pieces into ropes of equal thickness
and length.
2.
Pinch the dough together at one end,
and braid the three strands. Tuck the
ends under and make it look beautiful.
Cover and let rise 30 minutes. Preheat
oven to 375°F.
4.
Bake braid for 30 minutes.
5.
Cool braid on a rack.
kingarthurflour.com/learnbakeshare
2 to 3 tablespoons milk (enough
to make a soft, pourable icing)
3.
Drizzle over cooled
cinnamon rolls
Starting with the long edge, roll up the dough toward
the bare one-inch strip. Pinch the long seam together.
4.
Shar
e
pictur
e
beaut s of your
iful c
reatio
on Ins
ns
#lear tagram at
nbak
esha
re
Lightly mark your dough into 8 equal pieces. Pass a length of dental floss under
the dough where you want to cut it. Wrap the floss around the dough and make one
knot (like you’re tying a shoelace). Pull both ends and voila!
5.
Place rolls, cut side up, onto an oiled pan. Cover and let rise 30 minutes. Preheat
oven to 350°F.
6.
Bake rolls 20-25 minutes, until
brown and puffy.
7.
8
1 1/4 cups confectioners’ sugar
1/2 teaspoon vanilla extract
Sprinkle the dough surface with cinnamon sugar
EXCEPT for a 1" strip along one long edge.
3.
Glorious Glaze
Cool rolls on a rack.
CAUTION:
Let rolls cool slightly before eating; cinnamon sugar will be VERY hot!
#learnbakeshare
9
Awesome Banana Bread
Math + Science = Baking!
Note: Makes 1 loaf or 12 muffins - great for breakfast or a snack!
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2 large eggs
1 cup sugar
1/3 cup vegetable oil
1 cup mashed very ripe
bananas (2-3 bananas)
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
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•
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1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 2/3 cups King Arthur
Unbleached All-Purpose OR 100% Organic White Whole Wheat Flour
1 cup plain yogurt
1 cup of add-ins (optional): chopped nuts, dried fruit, chocolate chips, coconut
A.
Yeast
B.
Oil
C.
Gluten
Water
E.
2.
In a medium-size bowl, beat together
eggs, sugar, and oil. Stir in mashed bananas
and vanilla extract.
3.
F.
In a separate bowl, whisk together baking
soda, baking powder, salt, cinnamon, nutmeg,
and flour.
4.
Quickly stir all the dry ingredients into the banana
mixture. Stir in yogurt (and nuts or fruit or chocolate
chips or coconut, if using) just until combined.
5.
Pour mixture into prepared pan. Bake 1 hour. Cover
loosely with foil if bread browns too quickly.
6.
Let bread rest for 10 minutes. Remove from pan
and cool on a rack.
1O
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Note
To mak
e 12 m
uffin
pour b
atter in s,
to
muffin
p
a
p
e
r
s
grease
d pan a or
nd bak
e
20 min
utes.
G.
3.
A tiny, single-celled, living organism that consumes sugar and gives off carbon dioxide bubbles (CO2). CO2 becomes trapped in dough and makes your bread rise.
Adds moisture to dough; forms gluten when mixed with wheat flour.
4.
White Whole Wheat
5.
Sugar
Salt
6.
7.
H.
wheat berry and includes the bran,
endosperm, and germ. Whole grains
provide fiber and nutrients for a
healthy diet. Store in the freezer to keep it fresh. Tastes great in all kinds
of baked goods!
Provides food for the yeast, helps
the crust turn brown, and adds
sweetness.
1.
Preheat oven to 350°F. Grease and flour a
9" x 5" loaf pan.
2.
D.
Instructions
1. Flour that is milled from the entire Dental Floss
8.
Controls yeast activity so the yeast doesn’t grow too fast and fizzle out. Also strengthens the dough structure and adds flavor.
The strong, stretchy, and sometimes
sticky substance in bread dough. It does two important things: traps CO2 so bread dough rises, and provides structure so bread will keep its shape when baked.
The secret to a beautiful smile and
perfect cinnamon rolls.
Makes dough easier to handle and helps the bread stay fresh longer.
#learnbakeshare
11
learn bake share
Read
More y for
Bakin
g?
Fin
d thou
recipes sands of
an
kingarth d ideas at
urflour.c
om
Share your photos and baking adventures!
#learnbakeshare
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Answer Key: A=2, B=8, C=6, D=3, E=1, F=4, G=5, H=7
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