Lesson Overview

 120 Minutes

 1, 2, 5, 9

 5th - 12th Grade

 State Standards:
Science Standards: K.2-K.3, 1.2- 1.3, 2.2-2.3, 3.2-3.3, 4.2-4.3, 5.2-5.3, 6.2-6.3, 7.2-7.3, 8.2-8.4 Math Standards: MA.02.01- MA.08.0

Want to download a .pdf of this lesson? Sign-up for a free account!

Sign-up

Materials List

  • Ingredients for each loaf:
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • warm water
  • 2 tablespoons sugar
  • 1 package yeast (2 1/4 teaspoons) quick rise yeast will speed the process
  • 2 teaspoons salt
  • 1 tablespoon oil
  • plastic wrap
  • cooking oil spray
heavy duty Ziploc bag
food handlers gloves (available from restaurant supply store)
various measuring cups and spoon

Making bread is an art and a science.

INSTRUCTIONS

  • Mix well. Add enough all-purpose flour to make a stiff dough, about 1 or 1-1/2 cups. Close the bag and knead it (you may need to remove some air in the bag.) Add more flour until dough no longer sticks to the bag.
  • Spray the hands or food handlers gloves with oil so there will be no sticking. Open the bag and allow the dough to fall out onto clean or gloved hands. Form the dough into a loaf, and place in a loaf pan or onto a cafeteria cookie sheet.
  • Remember the dough will grow 1-1/2 times larger, so leave space between loaves if baking on a cookie sheet.
  • Cover the loaves with oil sprayed plastic wrap and allow to rise 30 (quick rise yeast) to 45 minutes. Bake for 30-35 minutes in a 350 degree oven. Now that’s real world science! Students can figure out what yeasts need to live and what they produce as wastes, gas bubbles or wonderful bread aroma!

For full instructions, please download our PDF

No Reviews

Leave a Review