This week we made bread two ways.
First we used a recipe to be used in Mrs O'Leary's bread machine.
This recipe had yeast in it.
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| We put all the ingredients into the tin. |
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| The machine mixed and kneaded the dough for almost two hours! |
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| The dough is finished. Now it had to rest again for about an hour. |
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| Done! It looked and smelled delicious! |
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| Inside the bread was soft and fluffy, the crust was hard and crunchy. |
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| Slicing it up to try. |
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| It was scrumptious! | | | | | | | | | | | |
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| Next we carefully measured out the ingredients for the dough without yeast. |
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| Kneading and rolling the dough. |
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| Some of us ate it, but it was hard and not as light and fluffy as our bread made in the machine. |
What did we learn?
Yeast is an important ingredient in bread. Mrs O'Leary explained that yeast is like a little monster who likes to eat up sugar. When it eats up sugar it burps out a gas (carbon dioxide). This gas is important when you start kneading the dough. The more you knead the dough the more gluten is produced which traps the carbon dioxide making the bread soft and fluffy.
