1. Breads!!! Glorious Bread!!

2. Types of Bread Lean Dough No fat! Enriched Dough Has an added fat in the recipe

3. Mixing Methods Straight Dough Method 1. Soften yeast in warm water 2. Add sugar, fat and salt to the liquid 3. Add flour gradually and beat until it forms a dough Modified Straight-Dough Method Mix together the fat and sugar first Add everything together all in the same bowl and mix Sponge Method Mix yeast, sugar, water, and part of the flour together first and allow siting time to ferment Add more flour and ingredients to make it a bread dough.

4. Characteristics of good yeast bread loaf: 1.Large volume, smooth, rounded top 2.Surface golden brown 3.Texture is fine and uniform 4.Crumb is tender and elastic 5.Springs back when touched

5. All Purpose Flour - blended from hard and soft wheat, satisfactory gluten production Whole Wheat Flour - Includes the germ and bran Bread Flour - Blends hard wheat, unbleached flour with barley flour, strongest gluten formation Rye, Oat, Corn Flour - High protein flour with most of starch removed Cake Flour - Soft wheat product, creates less gluten

6. Basic Review Time

7. 6 Basic Nutrients https://www.youtube.com/watch?v=CiOBhgxdhYo

8. ROAD TRIP!!! BUILDING SOMETHING!!!

9. Recipe Two Parts 1. An ingredient list, with EXACT amounts used 2. Directions for Use

10. Before you start cooking!!! 1. Read through the ENTIRE recipe first 2. Assemble the ingredients 3. Collect the tools (utensils, bowls, pans, etc) 4. Preheat the oven (if called for in the recipe) 5. Measure and Mix carefully WHY do we follow these steps???

11. Why Do Some Recipes Fail? 1. You failed to read the entire recipe before beginning to cook 2. You measured incorrectly 3. You misread or did not understand the cooking terms 4. You guessed at the baking temperature 5. You forgot to put in one ingredient 6. You substituted one ingredient for another and did not do it correctly 7. You failed to double or half a recipe correctly